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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.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: Dessert
Cuisine: American
Keyword: mini raspberry rolls, mini rolls, raspberry rolls
Servings: 20 rolls
Calories: 91kcal


Raspberry Rolls:

  • 2 sheets Pillsbury Seamless Crescent Roll
  • 2 Tablespoons butter softened
  • ½ cup raspberry jam (I prefer seedless)


  • 4 ounces cream cheese softened
  • 2 Tablespoons butter softened
  • cups powdered sugar
  • ½ teaspoon vanilla extract


  • 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.


  • Beat together cream cheese, softened butter, vanilla, and powdered sugar. Spread (or drizzle) over raspberry rolls after they cool. Enjoy!


Calories: 91kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 50mg | Potassium: 22mg | Fiber: 1g | Sugar: 13g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg