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Chocolate Raspberry Cream Cinnamon Rolls

(6)
  1 reviews
  • 10 min prep time
  • 45 min total time
  • 6 ingredients
  • 5 servings
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Television chef and cookbook author, Sandra Lee, developed this recipe for scrumptious sweet rolls filled with a heavenly blend of raspberries and sweet cream.

Ingredients

1
can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
2
cups (1 pint) fresh raspberries
1
package (8 oz) cream cheese, softened
1/4
cup whipping cream
1
tablespoon honey
1/4
cup chocolate syrup

Steps

  • 1 Bake cinnamon rolls as directed on package. Cool 10 minutes.
  • 2 Meanwhile, place 1 1/2 cups raspberries in a small bowl and mash lightly with fork, leaving them on the chunky side.
  • 3 In another bowl, beat cream cheese and whipping cream with electric mixer on high speed until fluffy. Beat in honey; fold in mashed raspberries. In bowl, stir reserved icing and chocolate syrup until well mixed.
  • 4 Slice cooled cinnamon rolls in half crosswise and fill with raspberry cream mixture. Drizzle chocolate sauce over top; garnish with remaining 1/2 cup raspberries.
  • 1 Bake cinnamon rolls as directed on package. Cool 10 minutes.
  • 2 Meanwhile, place 1 1/2 cups raspberries in a small bowl and mash lightly with fork, leaving them on the chunky side.
  • 3 In another bowl, beat cream cheese and whipping cream with electric mixer on high speed until fluffy. Beat in honey; fold in mashed raspberries. In bowl, stir reserved icing and chocolate syrup until well mixed.
  • 4 Slice cooled cinnamon rolls in half crosswise and fill with raspberry cream mixture. Drizzle chocolate sauce over top; garnish with remaining 1/2 cup raspberries.
 

Nutrition Information

No nutrition information available for this recipe
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