Chocolate Raspberry Cream Cinnamon Rolls
April 12, 2010 in Breads, Breakfast, Recipes
Ingredients
- 1 can (17.5 ounces) Pillsbury Grands! refrigerated cinnamon rolls with icing
- 2 cups (1 pint) fresh raspberries, divided
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup whipping cream
- 1 tablespoon honey
- 1/4 cup chocolate syrup
Preparation
- Bake cinnamon rolls as directed on package. Reserve icing. Cool 10 minutes.
- Meanwhile, place 1 1/2 cups raspberries in a small bowl and mash lightly with fork, maintaining a chunky consistency.
- 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 separate 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.
Serves
5 servings
