If you are anything like me, then sometimes, fast and easy is the only way to go. These Raspberry Twists are actually a spin-off of these Crescent Roll Cinnamon Rolls. They take less than ten minutes to prep and are done in under 30 minutes.
Of course, I did my usual mixing and matching, by swapping out the cinnamon roll profile for raspberries. Along with that, I gave it a twist rather than rolling it up and slicing them. If you decide to stay true to the recipe, chill the assembled cinnamon roll for 10-15 minutes prior to slicing for ease of cutting.
To make this recipe your own:
- Swap out the raspberries for any berries you have on hand, or slather it with some Nutella, peanut butter, crushed candy after you sprinkle with the brown sugar mix.
To make it like you see in the picture:
- Stir and heat 6oz raspberries, 2 teaspoons cornstarch, ¼ cup of brown sugar and 1/2 teaspoon cinnamon in small saucepan and let it boil for 5-6 minutes to thicken. Remove from heat and set aside to cool to room temperature before spreading on crescent rolls.
- For assembly directions click here. Finish by baking at 375 degrees F, for about 10-15 minutes or until golden brown.
- To shortcut this recipe further you can skip the homemade raspberry filling for raspberry jam.
Now seriously, how easy are these and how great would they be for a brunch crowd?
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