Wednesday, October 23, 2013

Instagramming in the Kitchen: Raspberry Rolls with Homemade Whipped Cream

This weekend, I was in the mood to make a really indulgent brunch.  However, both nights, my husband and I stayed out way too late, so I needed to make something that super easy and quick.  I pinned a lot of complicated brunch/breakfast recipes in the hopes of tackling them, but after sleeping in until 10:30 on Sunday morning, I took this recipe as an inspiration to create my own easy recipe for raspberry sweet rolls.  I did luxe them up with some homemade whipped cream, though, which is tooooootally worth A) the calories and B) the four minutes it takes to make it.

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

Whipped Cream
  • 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.

No comments:

Post a Comment