Raspberry Sweet Rolls
I’ve been playing around with variations of my Better Than Cinnabon Cinnamon Rolls. I know, why fix it if it isn’t broken…but sometimes a girl wants something different. This last week I decided to try my hand at making a raspberry filling.
This filling was full of flavor and a nice fall addition to the cinnamon roll family.
Raspberry Sweet Rolls
Ingredients
- 12 oz bag frozen raspberries slightly thawed
- 1 cup raw sugar
- 2 large lemons zested
Instructions
- After making the dough and letting it rise like in the cinnamon roll recipe, found here, roll out the dough onto a floured surface. In a bowl pour in the slightly thawed raspberries and mash them until paste consistency. If the raspberry mash seems runny, drain some juice. Too much juice will cause the sweet rolls to not fully cook and continue to be doughy in the center. I used my potato masher.
- Spread the raspberry paste over the rolled out dough. Sprinkle turbinado sugar liberally over the raspberry paste. Lastly, sprinkle the lemon zest over the raspberry/sugar paste. Roll up the dough into a log, and cut into 1-1 1/2 inch sections. Place in a greased cookie sheet. Let rise and bake exactly like the cinnamon roll recipe. Once cooled slightly, top with lemon cream cheese frosting, if desired.
Nutrition
Serving: 1servingCalories: 519kcalCarbohydrates: 130gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 7mgPotassium: 435mgFiber: 14gSugar: 109gVitamin A: 56IUVitamin C: 102mgCalcium: 83mgIron: 2mg
Tried this recipe?Let us know how it was!
Do you have an amazing cinnamon roll variation? I am toying with the idea of doing a Nutella sweet roll next. Do you have any suggestions? Hope y’all are having an amazing day.
