Raspberry Cinnamon Rolls

These raspberry cinnamon rolls are light, fluffy, and bursting with juicy raspberry filling. No yeast OR fancy kitchen gadgets needed!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 103kcal

Preheat the oven to 180C/350F. Line a large baking dish with parchment paper or tin foil and set aside.
In a large mixing bowl, add your flour with yogurt and mix well, until fully incorporated. Using your hands, form into a ball of dough.
Lightly flour a kitchen surface. Sprinkle a tablespoon of extra flour on top of the ball of dough, and transfer to the floured surface. Form the dough into a rectangular shape. Using a rolling pin, roll out the dough to around 12 inches by 6 inches (30 cms by 15 cms).
In a mixing bowl, combine your frozen raspberries with granulated sweetener and mix well. Spray the dough with cooking spray. Cover with the raspberry and sugar mixture. From one end of the dough, slowly roll until completely rolled up. Slice into 12-16 pieces.
Transfer the sliced dough onto the lined dish. If desired, brush the tops with either butter, milk, oil or water, for a golden brown exterior. Bake for 17-20 minutes, or until golden on the outside.
Remove from the oven and let cool in the dish. While it is cooling, prepare the glaze by mixing the powdered sugar with 1-2 tablespoons of water, milk, or yogurt. For a thicker glaze, add more powdered sugar. For a thinner glaze, add more liquid. Drizzle over the tops of the rolls.

* It must be Greek yogurt or coconut yogurt (vegan). You can substitute it for sour cream or quark.

TO STORE: Store leftover raspberry scrolls in the refrigerator, in a sealable container. They will keep fresh for up to 5 days.

TO FREEZE: Place leftover rolls in a freezer-friendly container and store in the freezer. They will keep well frozen for up to 6 months.