Television chef and cookbook author, Sandra Lee, developed this recipe for scrumptious sweet rolls filled with a heavenly blend of raspberries and sweet cream.
can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
cups (1 pint) fresh raspberries
package (8 oz) cream cheese, softened
cup whipping cream
cup chocolate syrup
Bake cinnamon rolls as directed on package. Cool 10 minutes.
Meanwhile, place 1 1/2 cups raspberries in a small bowl and mash lightly with fork, leaving them on the chunky side.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1 Fruit; 1 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; 7 1/2 Fat;
Carbohydrate Choices:4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.