Red Raspberry Pie Crust Cinnamon Rolls
Breakfast Cinnamon Rolls never tasted so good! Red Raspberry Pie Crust Cinnamon Rolls are a dream. Lovely Homemade Pie Crust is spread with Red Raspberry Jam, sprinkled with cinnamon-sugar and rolled up and baked to perfection. Then after cooling, or not, Red Raspberry Pie Crust Cinnamon Rolls are ready to eat.
My younger brothers and I would always fight over the Pie Crust Cinnamon Rolls when we were growing up. We would shovel them into our mouths as soon as we got home from school. Dad would eat his in a bowl filled with cream or milk. And every now and then, I would sit down with a large slab of Pie Crust Cinnamon Roll and top it off with about five scoops of vanilla ice cream. 🙂 These lovely cinnamon rolls never ever made it to breakfast because we scarfed them down so quickly they were usually gone by the evening. They really are, however, a great breakfast or brunch treat.
Red Raspberry Pie Crust Cinnamon Rolls are great for holiday breakfasts, brunches, special occasions, tailgating parties, or just because. Any time I make up a pie, I purposely make up enough dough to make up at least one Pie Crust Cinnamon Roll of some flavor to go along with it. I’ve made Apricot Pie Crust Cinnamon Rolls and Peach Pie Crust Cinnamon Rolls lately. You can use any flavor jam or jelly, homemade or otherwise, fresh fruit or combinations of fruit, they all turn out wonderfully.
Last month I went to a jewelry party at a friend’s house and brought a plate of Red Raspberry Pie Crust Cinnamon Rolls and some Strawberry Pie Crust Cinnamon Rolls. I also left a few home for my husband to eat. He’s always loved Pie Crust Cinnamon Rolls since my mom first introduced him to them shortly after we were married.
I will say that while the Homemade Pie Crust is my mom’s recipe, the Cinnamon Rolls made with jams and preserves are inspired from Debbie Reno Pero when we used to attend Christ Baptist Church in Upton, Massachusetts. Debbie, a southern gal from Texas, grew up baking lots of pies. Her pies are the only homemade pies that even come close to my mom’s in taste and texture. Debbie made some of these lovely treats for a large funeral in the early 1990s when we lived in New England. I think she made some with prune filling and some with apple filling. I loved the idea of using homemade fillings and jellies in Pie Crust Cinnamon Rolls. I’ve made them like that ever since.
If you’re looking for a mouthwatering way to make cinnamon rolls from leftover pie crust or plain pastry then please give this recipe a try. You and your family (if they get any), will be licking your lips in no time. You may even have food fights like my brothers and I used to have! 🙂 I assure you, Red Raspberry Pie Crust Cinnamon Rolls will probably be eaten BEFORE breakfast!
Red Raspberry Pie Crust Cinnamon Rolls are sensational.
Unless you hide them, you won’t be able to eat this many Red Raspberry Pie Crust Cinnamon Rolls. Your family will probably beat you to the punch.
I’m not sure why these flavors work so well together, but they really do. Red Raspberry Pie Crust Cinnamon Rolls just seem to dissolve in my mouth when I eat them.
Here’s what I did.
Spread Red Raspberry Jam over top of the pie crust. I probably would have used a little more but this was all the Red Raspberry Jam I had left in the jar.
Sprinkle jam with cinnamon sugar mixture.
Roll crust up very tightly but be careful not to tear it. Tuck in the sides as you go to seal in the jelly so it doesn’t escape and run out while baking.
Place roll in an ungreased baking dish or place on a parchment paper-lined cookie sheet.
Bake roll at 300 for about 30-45 minutes until lightly browned and cooked through. The roll on the left is Red Raspberry. The one on the right is Strawberry.
To serve: Allow cinnamon rolls to cool slightly. Slice into one or two inch pieces. If desired, place in a bowl and top with ice cream!
Red Raspberry Pie Crust Cinnamon Rolls are great treats for special occasion brunches and holiday breakfasts.
Here’s the recipe.
RED RASPBERRY PIE CRUST CINNAMON ROLLS
(Recipe inspired from Debbie Reno Pero when we attended Christ Baptist Church, Upton, MA)
- recipe for one [url href=”http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/” target=”_blank” title=”homemade pie crust”]plain pastry[/url]
- 1/3 to ½ cup red raspberry jam
- ¼ cup sugar
- about 1/8 tsp. cinnamon
- Roll out [url href=”http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/” target=”_blank” title=”homemade pie crust”]pastry[/url].
- Spread with red raspberry jam to within a one-inch border.
- Stir sugar and cinnamon together.
- Sprinkle over top of red raspberry jam.
- Roll up jelly roll style, very tightly, folding in the side edges slightly as you go.
- Place in a 9×13” baking dish.
- Bake at 300° for approximately 30-45 minutes until crust is cooked.
- Cut into one to two-inch slices to serve.
Red Raspberry Pie Crust Cinnamon Rolls are a treat your whole family will enjoy. Why not make up a batch of these rolls for breakfast some time? Or for dessert. 🙂
Whoa, timber! Don’t Red Raspberry Pie Crust Cinnamon Rolls look scrumptious? I guarantee you, it’s hard not to eat the whole thing!
My brothers and I used to fight over these when we were growing up. You snooze? You lose!