Raspberry Rolls with Homemade Whipped Cream (serves 2 or 3)
- 1 package of Pillsbury Crescent Rolls
- Raspberry jam to taste
- Nonstick cooking spray
- Flour for prepping your work surface
- 3/4 cup of powdered sugar
- 1 cup of heavy cream
First, preheat the oven to 375 degrees. Spray a loaf pan with some nonstick spray. Prep your work surface (I used my cutting board) with a sprinkling of flour. Roll the Crescent Roll dough out into a rectangle. I used my finger to smudge the precut triangle lines together. Spread the jam on the dough rectangle. I wouldn't say I put a thin layer on, but you don't need to overfill it. Afterwards, you should roll the dough up into a spiral or a tube shape. Then, slice the dough spiral into small, 1 1/2 inch chunks. Place these chunks side by side, spiral up, in the loaf pan. Place the pan in the oven and bake for 12-15 minutes, or until the dough is golden brown on top.
While the rolls are baking, combine the powdered sugar and heavy cream with an electric mixer on high. Beat until the cream is thick, fluffy, and forms peaks.
Serve the rolls hot, topped with the whipped cream.