Red Raspberry Pie Crust Cinnamon Rolls
Red Raspberry Pie Crust Cinnamon Rolls are awesome! My brothers and I would fight over these jewels whenever Mom baked them. This lovely breakfast entree starts with Homemade Pie Crust. It's rolled out and spread with Red Raspberry Jam, cinnamon-sugar, and then rolled up jelly-roll style and baked to perfection. Serve for breakfast or as a dessert, ala mode.
Ingredients
- one recipe plain pastry
- 1/3 to 1/2 cup red raspberry jam
- 1/4 cup sugar
- 1/8 tsp. cinnamon
Instructions
- Roll out pastry.
- 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 9x13” baking dish or on a parchment paper-lined cooke sheet.
- Bake at 300° for approximately 30-45 minutes until crust is cooked.
- Cool.
- Cut into one to two-inch slices to serve.
Notes
NOTE: While these are traditionally served using Homemade Pie Crust, you can also make them with store bought pie crust.
NOTE: Be careful not to overfill the pastry with jam. Otherwise, more of it will ooze out of the Cinnamon Roll then stay inside!
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