Raspberry Rolls

Pretty in pink, these raspberry rolls are made with fresh raspberries for the best flavor.

Prep: 20 min | Bake: 15 to 20 min | Yield: 12 servings

Ingredients

Rolls

• 1 loaf Rhodes Bread Dough or 12 Rhodes Yeast Dinner Rolls, dough thawed to room temperature
• 2 tablespoons butter, softened
• 1/2 cup granulated sugar
• 1/2 cup fresh raspberries
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice

Icing

• 1 cup powdered sugar
• 2 ounces cream cheese, softened
• 1 tablespoon butter, softened

Instructions

1. Heat oven to 350 degrees F. Spray a 9 x 9 inch baking pan or 10 inch cake pan.

Rolls

1. On a lightly sprayed counter, roll dough into a 12 x 18 inch rectangle. Coat the dough with the softened butter, leaving 2 inches bare on one of the 18 inch sides.
2. Combine sugar and cornstarch. Add the raspberries and the lemon juice and use a fork too crush the raspberries into the mixture to create a raspberry sauce. Spread 1/2 the raspberry sauce over the softened butter.
3. Starting on long side, roll up jellyroll style. Pinch to seal. Cut into 12 equal pieces.
4. Place in prepared baking pan or a cake pan.
5. Pour 1/2 of the remaining raspberry sauce over the rolls. Cover rolls with sprayed plastic wrap and let rise until double in size.
6. Remove wrap and bake for 25 to 30 minutes.
7. Remove from pan while they are still warm.

Icing

1. Combine frosting ingredients.
2. Add the remaining raspberry sauce into the frosting and stir to combine.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv