"I’m bringing the bakery to my own kitchen with these jazzed up spring cinnamon rolls 🌷 made from @immaculatebaking with some help from @thefeedfeed! #ad Keep scrolling to see how easy it is to make these Raspberry Pistachio Sweet Rolls with Lemon Cream Cheese Icing. But first, storytime! There is a new bakery and coffee shop in my neighborhood that I’m obsessed with! Their pastries are gorgeous, the coffee is so delicious, and the vibes are too, too good all around. I make sure to pass by on my daily walk to soak in the smells of buttery pastries and people watch the crowd who have stopped by for a croissant 🥐 or kouign-amann on their patio. I’ve taken inspo from my new neighborhood spot to create these bakery-level sweet rolls. It's the easiest and most perfect way to take your cinnamon rolls up a springy notch!
Be sure to check out the @Sprouts near you to shop Immaculate Baking products!
#immaculatebaking #feedfeed"
Raspberry Pistachio Sweet Rolls with Lemon Cream Cheese Icing
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- Recipe Card
Prep time 15mins
Cook time 18mins
Serves or Makes: 5
Recipe Card
ingredients
- 1 can Immaculate Baking Organic Cinnamon Rolls
- 1/4 cup raw pistachios, shelled, chopped, plus more for garnish
- 6 ounces organic raspberries
- zest of 1 lemon
Method
Step 1
Preheat oven to 350°F. Grease an 8x8” or 9x9” square baking pan. Set aside icing packet. Unroll each Immaculate Baking Organic Cinnamon Roll. Sprinkle the dough with pistachios and place 5-6 raspberries evenly spaced on the dough. Roll tightly back into a round cinnamon roll shape, working carefully so the raspberries stay in place. Repeat with remaining rolls. Arrange in the baking dish.
Step 2
Bake for 16-18 minutes, or until golden brown. Remove from the oven and let cool. While rolls are cooling, mix icing packet with lemon zest in a small bowl. Drizzle on rolls, sprinkle with extra chopped pistachios and enjoy!