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Raspberry Heart Cinnamon Rolls

Prep time 10 mins

Makes 4 servings

Raspberry Heart Cinnamon Rolls
  • 1 box Mason Dixie Cinnamon Rolls
  • 1/4 C. raspberry jam
  • 1/2 C. dehydrated raspberries 

How to Bake

  • Thaw Cinnamon Rolls in the fridge overnight
  • Preheat oven to 375 degrees
  • Carefully unwind each roll into a long strip of dough
  • Spread a thin layer of raspberry jam on each strip of dough
  • Re-roll each end of the dough towards the center, making two equal coils. Pinch the middle to create the point of the heart. Place on a parchment lined pan and bake for 18 minutes.
  • While the rolls are baking, make the raspberry icing. Place the dehydrated raspberries into a plastic bag and crush into a fine powder.
  • Squeeze the provided icing into a small bowl and mix in the raspberry powder.
  • Once the Cinnamon Rolls are baked, allow to cool for 2 minutes then drizzle the raspberry icing onto the rolls.
  • Enjoy!

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