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Raspberry Filled Rolls recipe (Unsorted)

Yield: 12 Servings

12   Rhodes™ Dinner Rolls, thawed to room temperature
1/3 cups raspberry jam
¼ cups melted butter
½ teaspoons vanilla
½ cups sliced almonds, chopped
¼ cups brown sugar
additional sliced almonds, if desired
3 tablespoons powdered sugar
¼ teaspoons vanilla extract
3 oz cream cheese

Posted by Rhodes Bake-N-Serv on Apr 25, 2013


Flatten each roll into a 4-inch circle. Place a large teaspoon of jam in the center of each circle. Pull the edges of each roll up over the jam and pinch together. Combine brown sugar and crushed almonds in a shallow bowl. Combine butter and vanilla in another bowl. Dip each jam filled roll into butter mixture and then into brown sugar mixture. Place each one, pinched side up in a sprayed muffin cup. If you have any extra brown sugar mixture. Sprinkle over the top. Cover with plastic wrap and let rise until double in size. Bake at 350°F 12-15 minutes.

Combine all glaze ingredients and mix well. Drizzle over the top of slightly cooled rolls. Sprinkle with sliced almonds if desired.

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