Growing up, we never really had cinnamon rolls much. I remember being at my aunt’s house for breakfast one day and she popped open a can of Pillsbury cinnamon rolls and baked them for us to enjoy. I had never really had that as breakfast at my house was usually scrambled eggs and a croissant or something like that. After trying those at my aunt’s house though, I knew I wanted to get in on the action and try to make some at home.
My mom was never really a fan of Pillsbury cinnamon roll dough, so I knew I would have to really just make sweet rolls from scratch. They would be tough I know, but the results would be awesome. Every batch I looked at seemed to make over two dozen so I knew if I made them right, I would have rolls for quite a while.
Well, I got on Pinterest and searched for the perfect recipe and decided to stray a bit from classic cinnamon rolls and instead head through the route of fruity sweet rolls. I found a recipe that incorporated raspberries and got busy. The results were simply marvelous, I tell you.
Photo and recipe courtesy of Two Peas in a Pod.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Drizzle these with your favorite maple syrup!