Raspberry Sweet Rolls

When everyone’s gathered in the house for the holidays, breakfast is a festive occasion. These Raspberry Sweet Rolls, from blogger Danielle Cheever of EnvisionPretty.com, offer a fun and tangy twist on the typical morning sweet roll.


  • 2 cans (8 oz. each) Pillsbury™ Crescent Dough Sheet
  • 2 tablespoons Simple Truth® Organic Granulated Sugar
  • 1 1⁄2 cups sugar (powder)
  • 2 tablespoons International Delight® White Chocolate Raspberry Coffee Creamer
  • 12 ounces frozen raspberries
  • 1⁄4 cup seedless raspberry preserves
  • 1 tablespoon milk


  • Pre-heat the oven to 375°F.
  • Cover your working surface with a light dusting of flour.
  • Roll out each package of crescent dough.
  • Spread the raspberry preserves in a thin layer on top of the dough. Set aside.
  • Pour the frozen raspberries into a bowl, sprinkle the granulated sugar over the top and toss to coat the raspberries.
  • Place the coated raspberries on top of the layer of preserves on each piece of dough.
  • Gently roll each piece of dough up to create a long log, with raspberries and preserves inside. Set aside.
  • Coat a 12” round baking dish with cooking spray.
  • Slice each log into 6 slices, about 1½” wide.
  • Place all of the slices, cut side up, in the round pan. Space them so they are barely touching (they will expand when they cook).
  • Cook for 20-25 minutes, until golden brown.
  • Remove from oven and cool for 15 minutes.
  • Meanwhile, pour the powdered sugar into a medium bowl. Sift to remove any clumps.
  • Add the white chocolate raspberry creamer to the sugar and stir.
  • Add the milk, creating a thin glaze.
  • Glaze the rolls with the mixture, using a spoon or brush.
  • Serve warm with optional topping of fresh raspberries.