Mini Raspberry Rolls Recipe
Tiny and sweet, these mini raspberry rolls are stuffed with raspberry jam and topped with a rich cream cheese frosting. They make the perfect addition to any breakfast or brunch.
Serving20 rolls
Ingredients
Raspberry Rolls:
- 2 sheets Pillsbury Seamless Crescent Roll
- 2 Tablespoon butter, softened
- ½ cup raspberry jam, (I prefer seedless)
Frosting:
- 4 ounces cream cheese, softened
- 2 Tablespoon butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees.
- Spread Pillsbury Crescent sheets on a flat surface.
- Spread butter and jam over Pillsbury Sheets in an even layer. Carefully roll each sheet into jellyroll shape.
- Using floss, or a serrated knife, carefully cut into 3/4 inch sized slices. Each sheet should make about 10 raspberry rolls. Place rolls into a greased 8x8 pan or combine both rolls in a 9x13 pan and cook for 16 minutes or until tops turn golden brown.
Frosting:
- Beat together cream cheese, softened butter, vanilla, and powdered sugar. Spread (or drizzle) over raspberry rolls after they cool. Enjoy!
Nutrition
Calories: 91 kcal · Carbohydrates: 15 g · Protein: 1 g · Fat: 3 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 9 mg · Sodium: 50 mg · Potassium: 22 mg · Fiber: 1 g · Sugar: 13 g · Vitamin A: 101 IU · Vitamin C: 1 mg · Calcium: 11 mg · Iron: 1 mg