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October 27, 2015 By Kimberly
Sweet rolls is a special treat in our home. The prep time is a little long (most of it is rising time) so I don’t make them very often. Honestly I would love to make them all the time because they are that good, but then I would eat them and that isn’t great. Christmas day is one of those special times where cinnamon rolls are a must. They are requested by my girls each year.
Because of our abundance of raspberries this year I have been making a lot of easy recipes with raspberries; Homemade Raspberry Syrup and Raspberry Cream Cheese French Toast. My family was thrilled when I decided to make these Raspberry Sweet Rolls. We froze our extra raspberries in baggies containing 10 ounces just so it would be ready to go for this recipe.
Just a few baking tips:
- I like to spray my 13 x 9 inch baking pan with non stick spray and then line with parchment paper. This makes it super easy to remove the rolls from the pan, pull apart and clean up.
- I like to break up my raspberries as I am mixing together the filling. I like more smaller pieces instead of some whole berries.
- After the second rise, for 30 minutes you can refrigerate the rolls, such as overnight. While the oven is preheating let the rolls sit on the counter until the oven is at temperature then bake as directed. I do this every time I make this recipe.
- The glaze can be drizzled if you want to use it sparingly or if you want more sweetness cover the entire top just like you are frosting a cake.
Raspberry Sweet Rolls
3.4.3177
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