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Pull Apart Raspberry Sweet Rolls with Cream Cheese Glaze



For the Raspberry Sweet Rolls

  • Two cans (8 biscuits each Grands Flaky Biscuits)
  • Cinnamon sugar (2/3 cup granulated sugar + 1 tablespoon ground cinnamon)
  • Fresh raspberries

For the Glaze

  • 1/3 cup softened cream cheese
  • 3 tablespoons milk
  • 2 tablespoons powdered sugar
  • 1 drop lemon essential oil (optional but delicious)


  1. Preheat oven to 350*.
  2. Prepare two cupcake pans with non-stick cooking spray.
  3. Roll out a biscuit until about 1/4 inch thick.
  4. Sprinkle biscuit with 1 tablespoon cinnamon sugar.
  5. Press 4-5 fresh raspberries (smash the berries gently) down the middle of the biscuit.
  6. Roll up the biscuit and slice it into three pieces.
  7. Place the 3 pieces (cut edges up) in a well of the cupcake pan.
  8. Repeat for all 16 sweet rolls.
  9. Bake 14 - 17 minutes until biscuits are lightly golden brown.
  10. Allow to cool slightly and remove to a cooling rack or serving platter.
  11. In a small bowl, mix together the cream cheese, milk, powdered sugar and lemon essential oil.
  12. Drizzle the glaze over the warm rolls and serve.