These Mini Raspberry Rolls are a delightful twist on a classic treat, combining sweet, tangy raspberry filling with soft, pillowy dough. Perfectly portioned for snacking or sharing, they’re ready in just 31 minutes, making them ideal for busy mornings or impromptu dessert cravings. Each bite offers a burst of fruity flavor, balanced by a hint of buttery richness and a touch of warmth from the oven.
With their golden, slightly crisp edges and gooey raspberry centers, these rolls are a feast for the senses. The light, fluffy texture pairs beautifully with the vibrant, jammy filling, creating a treat that’s as satisfying as it is irresistible. Whether enjoyed fresh out of the oven or with a cup of coffee, these rolls are sure to brighten your day.
Ingredients for Mini Raspberry Rolls
- Raspberry Rolls:
- ▢ 2 sheets Pillsbury Seamless Crescent Roll
- ▢ 2 Tablespoons butter, softened
- ▢ ½ cup raspberry jam (preferably seedless)
- Frosting:
- ▢ 4 ounces cream cheese, softened
- ▢ 2 Tablespoons butter, softened
- ▢ 1½ cups powdered sugar
- ▢ ½ teaspoon vanilla extract
Step-by-Step Instructions for Mini Raspberry Rolls
- Preheat your oven to 375 degrees Fahrenheit.
- Prepare the Rolls: Lay out the Pillsbury Crescent sheets on a flat surface. Spread the softened butter and raspberry jam evenly over each sheet.
- Roll the Sheets: Carefully roll each sheet into a jellyroll shape. Using dental floss or a serrated knife, cut each roll into slices about 3/4 inch thick. You should get about 10 rolls per sheet.
- Bake: Place the rolls in a greased 8×8 pan (or a 9×13 pan if combining both). Bake for 16 minutes, or until the tops are golden brown.
- Make the Frosting: While the rolls are cooling, beat together the softened cream cheese, butter, vanilla extract, and powdered sugar until smooth.
- Serve: Once the rolls have cooled, spread or drizzle the frosting over them and enjoy your delicious Mini Raspberry Rolls!
Sweet & Tangy Topping Ideas
While the cream cheese frosting is a classic, try drizzling your Mini Raspberry Rolls with a lemon glaze for a zesty twist! Simply mix 1 cup powdered sugar with 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. For a nutty crunch, sprinkle chopped pistachios or toasted almonds on top before serving.
Perfect Pairings for Serving
These rolls are delightful on their own, but they shine even brighter with a side of fresh berries or a dollop of whipped cream. For a cozy breakfast, pair them with a hot cup of coffee or a glass of cold milk. They also make a great addition to brunch spreads alongside savory dishes like quiche or scrambled eggs.
Storing and Reheating Tips
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5-7 minutes. Pro tip: Add frosting after reheating to keep it fresh and creamy!
Quick Variations to Try
Swap raspberry jam for strawberry, apricot, or blueberry preserves to mix up the flavors. For a chocolatey twist, spread a thin layer of Nutella before rolling. If you’re feeling adventurous, add a sprinkle of cinnamon or a handful of mini chocolate chips to the filling.
Time-Saving Hacks
To save time, prep the frosting while the rolls bake. You can also use pre-made cream cheese frosting if you’re in a pinch. For an even quicker assembly, skip the floss and use a sharp knife sprayed with cooking spray to cut the rolls cleanly.
Mini Raspberry Rolls
Ingredients
Raspberry Rolls
- 2 sheets Pillsbury Seamless Crescent Roll
- 2 Tablespoons butter, softened
- ½ cup raspberry jam, (I prefer seedless)
Frosting
- 4 ounces cream cheese, softened
- 2 Tablespoons 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 8×8 pan or combine both rolls in a 9×13 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!