Raspberry Rolls

Last year we went to Utah to see my family for Christmas.  While we were there I tried my first raspberry roll.  My sister bought them from...somewhere...not sure what the place is called.  I'll have to find that out.  I LOVE these!!  I made rolls the other night and had some dough leftover...so I decided to make a few of these....I cooked them individually in some oven safe coffee mugs.

Raspberry Rolls

So....you make these just as you do regular cinnamon rolls with only one simple change....instead of using cinnamon sugar you use raspberry jam.

To start, get your favorite dough for cinnamon rolls...bread dough, Pioneer Woman's cinnamon roll dough, molly's roll dough(this is what I have been using lately) .  Roll your dough into a rectangle as you would for regular cinnamon rolls.  Spread a thin layer of butter on the dough(not too much), then spread a thin layer of seedless(you definitely want to use seedless) raspberry jelly.  You really don't want to put too much butter or jam...OR you will have jam squeezing out all over when you roll it up, a little goes a long way.  Next, roll up your rectangle and cut into rolls....3/4 to 1 inch thick.  place in your pan or coffee mug.  Let rise(20 to 30 minutes) and bake at 375 for 15-20 minutes...Frost with cream cheese frosting...recipe below. 

If you would like better instructions on rolling the dough and all that...click on the Pioneer Woman's cinnamon roll recipe.

Cream Cheese Frosting

Ingredients:

• 1 pound powdered sugar
• 1/4 cup evaporated milk
• 1/4 cup softened butter
• 4 ounces cream cheese
• 1 1/2 t. vanilla
• pinch of salt

Directions:  With mixer, whip butter and cream cheese until soft and creamy.  Mix in powdered sugar and salt.  Add evaporated milk a little at a time so it doesn't get to thin.  If necessary, add a little more milk to thin or powdered sugar to thicken.  Add vanilla, mix well.