Raspberry Lemon Rolls

The other morning, I was wanting to make something just a little different for breakfast…so, I took fresh raspberries, a little lemon and a can of Crescent rolls and made these delicious rolls.  As Kensington would say, “easy peasy lemon squeezy”. 
This recipe makes 8 rolls.

Shopping List
1 can of refrigerated Crescent rolls
1 (6 oz) container of fresh raspberries
1 lemon, the zest and juice
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper (for easy clean up) and lightly spray with cooking spray.  
Unroll the can of crescent rolls into one rectangular sheet on your baking sheet.  Press the perforations together so that your rectangle doesn’t come undone.  Set aside.
In a bowl, mash your raspberries with a potato masher or big spoon.  Add in about half a  tablespoon of lemon zest and then a tablespoon of lemon juice.
Spread your raspberry mixture down the center of your rectangle.  Roll the dough starting with one of the short ends to form a log.  Once your dough is a log, slice it into 8 pieces and place them on the baking sheet.
Bake your pinwheel shaped rolls 12 to 14 minutes.
Remove from oven and serve immediately.
Mix and match this with any fruit you love…blackberries, blueberries or strawberries would all be delish too!  
Enjoy!
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  • Sheaffer {Pinterest Told Me To} May 28, 2015 at 10:57 am

    Well. These look delightful.

  • Narci May 28, 2015 at 11:17 am

    Yum!! These look delicious!! Looks like the perfect thing to whip up on a summer morning! Love!

  • Anonymous May 28, 2015 at 11:50 am

    Could you use raspberry jam?!?! I have a bunch of freezer jam we made last year that needs to be used up!!!
    Strawberry sounds GREAT too!!! We LOVE strawberry lemon!!! Almost strawberry season here!!!

    SS

    • Mix and Match Mama May 28, 2015 at 11:56 am

      Totally! I would use about a cup and a half!

  • Andrea (127things) May 28, 2015 at 9:06 pm

    Finally done with school and just getting caught up on all of my blog reading- these look sooo yummy- perfect for a shower or brunch!

  • Anonymous May 28, 2015 at 9:57 pm

    These sound yummy! Are you sure about the cup and a half of jam? It looks like you used less than 1 cup of filling….8 oz is equal to a cup and you used 6oz of raspberries. Right?

    • Mix and Match Mama May 29, 2015 at 10:12 am

      Whenever I make rolls like this with jam (I have two other recipes like this on the blog), I tend to use more jam. Fresh fruit is more concentrated when mashed, so a little goes a long way…but honestly, you can use as much or as little as you like. These are going to turn out great no matter!

  • Anonymous June 5, 2015 at 2:49 pm

    I'm a huge fan and mean no harm by this comment. I made this exact as stated in the recipe (no jam) and they were very tart. I definitely would mash the raspberries next time and use a spoonful of jam to sweeten them up a bit. They were not a hit on my end, unfortunately. They do look great and they were super easy to make, however they need a little sweetening! Still a fan and will continue making your recipes. Maybe I just got a bad batch of raspberries. 🙁 Happy Summer, Shay!

  • Kk July 4, 2016 at 9:39 am

    Hi Shay! I made this and my rolls were SO doughy. I let them cook for almost double the cook time and they were not cooking right. Any ideas to fix this?

    • Mix and Match Mama July 4, 2016 at 12:12 pm

      Well, they’re kind of doughy but they shouldn’t be really doughy. Were they doughy or just gooey from the filling? With the correct temp, they should have baked right up!