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Bake-Off® Contest 42, 2006
Long Beach, California

Raspberry-Nut Dreams

Don't have a food processor? Use a sharp knife to coarsely chop the nuts for these Hawaiian-inspired sweet rolls.

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  • prep time 25 min
  • total time 55 min
  • ingredients 6
  • servings 16
 

Ingredients

1/2
cup salted roasted macadamia nuts
1/3
cup packed brown sugar
2
packages (3 oz each) cream cheese, softened
1
cup Cascadian Farm® organic frozen raspberries (from 10-oz bag), thawed as directed on bag, drained and liquid reserved
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits
1/3
cup flaked coconut

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Lightly spray 16 regular-size muffin cups with cooking spray. In food processor, process macadamia nuts with on-and-off motions until coarsely chopped. Add brown sugar; process until combined. Place in small bowl; set aside.
  • 2 In same food processor, process cream cheese, 2 tablespoons nut mixture and 1 to 2 tablespoons reserved raspberry liquid until smooth.
  • 3 Separate dough into 8 biscuits; separate each into 2 layers, making a total of 16 rounds. Lightly press each round in bottom and up side of muffin cup. Spoon about 1/2 tablespoon cream cheese mixture into each dough-lined cup. Top each evenly with raspberries, 1 tablespoon remaining nut mixture and 1 teaspoon coconut.
  • 4 Bake 14 to 22 minutes or until coconut is lightly browned. Cool in pan 5 minutes before serving.
  • 1 Heat oven to 350°F. Lightly spray 16 regular-size muffin cups with cooking spray. In food processor, process macadamia nuts with on-and-off motions until coarsely chopped. Add brown sugar; process until combined. Place in small bowl; set aside.
  • 2 In same food processor, process cream cheese, 2 tablespoons nut mixture and 1 to 2 tablespoons reserved raspberry liquid until smooth.
  • 3 Separate dough into 8 biscuits; separate each into 2 layers, making a total of 16 rounds. Lightly press each round in bottom and up side of muffin cup. Spoon about 1/2 tablespoon cream cheese mixture into each dough-lined cup. Top each evenly with raspberries, 1 tablespoon remaining nut mixture and 1 teaspoon coconut.
  • 4 Bake 14 to 22 minutes or until coconut is lightly browned. Cool in pan 5 minutes before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sweet Roll
Calories
190
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4g,
4%
Trans Fat
2g
2%
),
Cholesterol
10mg
10%;
Sodium
320mg
320%;
Total Carbohydrate
19g
19%
(Dietary Fiber
2g
2%
  Sugars
8g
8%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
4%;
Calcium
2%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.