Chocolate Raspberry Cream Cinnamon Rolls

Television chef and cookbook author, Sandra Lee, developed this recipe for scrumptious sweet rolls filled with a heavenly blend of raspberries and sweet cream.

PillsburyRecipe by Pillsbury

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10 minutes

45 minutes

5 servings



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Nutrition Info

  • 1 Serving
  • 660
  • 39g
    (Saturated Fat 16g, Trans Fat 6g)
  • 65mg
  • 810mg
  • 70g
    (Dietary Fiber 4g, Sugars 36g)
  • 8g
  • Percent Daily Value*
  • 15%
  • 10%
  • 8%
  • 15%
  • Exchanges
  • 7 1/2
  • 1
  • 1 1/2
  • 2
  • Carbohydrate Choices
  • 4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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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

Directions

  1. 1Bake cinnamon rolls as directed on package. Cool 10 minutes.
  2. 2Meanwhile, place 1 1/2 cups raspberries in a small bowl and mash lightly with fork, leaving them on the chunky side.
  3. 3In 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. 4Slice cooled cinnamon rolls in half crosswise and fill with raspberry cream mixture. Drizzle chocolate sauce over top; garnish with remaining 1/2 cup raspberries.

Categories: Course, Breakfast

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