Recipes and Cooking Ideas for Homemakers and Amateur Cooks


Ham/sausage/bacon & egg & cheese muffins
Raspberry Cream Cheese Cinnamon Rolls
Fruit and dip

We had a brunch for Lexi’s 4th birthday party, then she opened her gifts and we had the cake and ice cream closer to noon then. I tried a new recipe for the brunch. It was a hit!!! I was replenishing the fruit tray and the eggs and was going to eat after everyone else was done… until… people started coming out for seconds and saying “these rolls are awesome” type of comments. So, I got a plate and got a roll before they got all. They were soooo good! My mom copied the recipe down and my mom-in-law confirmed that I would put it on this site and said she’d get it then. So, this is something I will DEFINITELY make again and it wasn’t just the taste I liked… they were so easy to make too. By the way, if you remember back around Thanksgiving, I was planning to make these T-giving morning, well, it didn’t happen then, so here they are finally!

The recipe comes from my friend Shannon.


Raspberry Cream Cheese Cinnamon Rolls

1 Tablespoon yeast
1 3/4 cups warm water

Then add

7 to 8 cups donut mix

Mix dough and let rise till doubled. Reserve 1/4 of dough. Roll out the 3/4 and spread with melted butter (I used a little over a half stick) and brown sugar ( I had it maybe about an 1/8″ deep) and cinnamon. Roll it up, cut into 12 pieces, and lay in a 9×13 pan.
roll1  Tips for cutting rolls: I use a string… slide it under the rolls, bring the ends up over, cross them and pull, and it makes a nice cut without smashing… ok, maybe everyone cuts rolls like that… I learned it from my mom. Also, to get them an even 12 pieces, cut in the middle first, then each section in half, then thirds from there (if you count my pieces, there are 14 because I cut the ends off first).

Swirl raspberry filling and cream cheese filling on top of rolls. roll2 I piped it on, then tried to swirl them together with a knife, but as you can see, it didn’t get too good. I stopped after doing 3 and just left them like that.

Edit: If you don’t have access to the cream cheese filling, try this:
8 oz softened cream cheese, 1 egg, 1/4 cup sugar, and 1/2 tsp. vanilla. Beat till smooth. Put it in a plastic storage bag (or a decorating bag), cut the corner off, and pipe it onto the rolls.

Roll out the rest of the dough. Spread with butter, brown sugar, and cinnamon and cut into small pieces. Lay on top of filling. Let rise about an hour.

Bake 25-30 min at 350. Drizzle with glaze (1 c. powdered sugar, 1/2 teaspoon vanilla, 2 Tablespoons milk).
rolls-baked.jpg  They sorta billowed out of the pan… maybe because I used the 2 ends after all. I drizzled the glaze on right away and it kind of melted and pooled. Next time, I’ll let them cool for a few minutes first. Madisonsmom2, I don’t know if this looks like yours did. ????? 

Edited January 2012 to add: I often put about 3 rolls in a different small pan so the 9×13 doesn’t billow over. Also, I often make them the evening before, put them in the fridge overnight (unbaked), pull them out of the fridge and put em in the oven, then turn the oven on. I don’t preheat the oven if I’m pulling them out of the fridge because I’m afraid the cold pan would crack on the hot oven rack.

Anyway, they were just scrumptious and another great thing about them is that the dough was not at all sticky! I didn’t get my hands or the rolling pin messy. I could just roll on top of it without it sticking to the rolling pin or the counter!!!

Here is the rest of our meal…
meal muffins  Ham is in the closest crockpot, eggs are in the farthest crockpot… we just used those to keep them warm. I should’ve made a sandwich and taken a picture of it… didn’t think of it.
meal fruit


7 Responses to “Brunch”

  1. Bernice Wagner on April 5th, 2008 6:48 am

    Good morning, I come everyday to your site to see ‘what’s cookin’…what is the raspberry filling and cream cheese filling? Did I miss a recipe for them? Also, is parsley the green flakes in the Red Lobster biscuits? I’ve had them at the resturant and can’t wait to make them! Blessings to you for sharing your cooking skills! thanks, Bernice

  2. Kay on April 5th, 2008 7:27 am

    Hi, Berneice,
    Thanks for the comment and for stopping by my site often!
    I got the cream cheese filling at the same bulk foods store where I got the donut mix. The filling comes in plastic tubes. The raspberry filling is just a can of pie filling from the grocery store. If I have a pie filling with chucks in it, I put it in the food processor to get rid of the chunks. So, nope, you don’t have to make the fillings. :)

    On the Red Lobster biscuits, the green flakes are parsley and Italian seasoning. I know, the recipe doesn’t call for it and I don’t put it in anymore, I should change that picture!

  3. Barbara Miller on April 9th, 2008 9:59 pm

    I want to try the rasberry thingys but I have no bulk food store where I live so how could I make the cream cheese filling? Thanks Barb

  4. Kay on April 9th, 2008 11:11 pm

    Good question, Barb. I’m planning to make these rolls sometime soon (got so hungry for them again after posting them!) and instead of buying the cream cheese filling, I’m going to make it and see how it turns out. I found a couple recipes. Google ‘danish cream cheese filling recipe’, that’s what I did. The filling recipes have eggs in them, but that should be ok because it gets baked.

    After I make the rolls, I’ll let you know what recipe(s) I used and how it turned out. I’ll also post it here.

  5. Kay on April 18th, 2008 10:35 am

    Update: I added the cream cheese filling recipe into the post above.

  6. Lydia Jo Martin on July 7th, 2011 5:48 pm

    Thank you for steering me this way. Were you being nice or is this some sort of evil diet plan to deter me? No really, from that photo you can tell that the dough rolled out so nice. Looks like a great thing to keep stuff on hand for. I will now go eat a piece of sugar free dove chocolate and try not to think of cinnamon rolls again today!