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–+ servings

Raspberry Sweet Rolls

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Servings 2 dozen
Calories 519 kcal

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
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