I had to wait a bit before posting this recipe lest you think I have a slight marked obsession with graham cracker dough and almond cream, which I tend to find useful in fruit pies and bars to a degree where yes, I would be sent to a group to talk about my issues. On the other hand, this very adapted idea of a cinnamon roll turned out to be so darn good, that if I took a batch to said help group, they would devour them and send me home to bake another round while they discussed their issues alone.
That’s how good they turned out to be. Did I mention I ate the first one warm?.
That’s how good they turned out to be. Did I mention I ate the first one warm?.
This is obviously the result of leftover this and that, and my last frozen raspberries.
It could’ve been any other berry, but now that they are made I strongly suggest those bumpy red berries because they are sweet and tart, adding a nice touch of color, very festive rolls. Did I mention that there’s caramel under the rolls? Or that the green and red season will be here before you blink twice?.
It could’ve been any other berry, but now that they are made I strongly suggest those bumpy red berries because they are sweet and tart, adding a nice touch of color, very festive rolls. Did I mention that there’s caramel under the rolls? Or that the green and red season will be here before you blink twice?.
Though I encourage you not to wait that long to make these. The graham cracker dough makes all the difference, you know that it has a caramel and cinnamon flavor that is unbeatable, proof enough is all the uses for store-bought graham crackers, starting with eating them straight from the box, so it will not be the same if you use regular white roll dough. It will be nice, but not mind-blowing. And these are exactly that.
And that raspberry sauce on top? Just the leftover raspberries with water cooked until they softened, which you can totally skip, but they add more tartness and a ruby red sparkle, which is always visually nice. And what about baking them in a cast iron skillet with caramel on the bottom? Well, it’s been a compulsion lately to try to make everything in it, and I succeeded with many recipes, the peanut butter blondies, leftover pasta frittata and even blue cheese burgers. This rolls kinda found their way into it and became sort of an upside-down cake when served. Which is fine with me, since they bake differently than in a pan, the edges crisper than the middle, which stays gooey and somewhat jiggly, a scant step after what you might call raw dough, the same way a pizza does. Bake it in your regular roll pan. Either way, the flavor is awesome.
And it’s on you if you add a scoop of ice cream while still warm…
In case you’re wondering what to make with the graham cracker dough and almond cream that remains after making this recipe here are some suggestions: pear tart, fresh fig pie, salted caramel millionaire’s bars, white chocolate cheesecake, filled danish braid, lemon frangipane bundt cake…
Or make another batch of these, ha!
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Ingredients
- ½ cup sugar
- ½ recipe homemade graham crackers dough (either recipe is fine)
- 1 cup frangipane (almond cream, at room tº)
- 1 cup frozen or fresh raspberries
- Extra raspberries + water
Instructions
- Preheat oven to 350º.
- Heat an 8-inch cast iron skillet or baking pan with the sugar over low heat until it melts and caramelizes. Remove from heat and reserve.
- Roll dough on a lightly floured surface about 1/3 inch thick.
- With the back of a spoon or a spatula, spread the almond cream evenly on top. Scatter raspberries and carefully roll into a log.
- Cut into 8 rolls and arrange in the skillet, one in the middle and rest surrounding it.
- Bake for 30 to 40 minutes, until puffy and golden. The middle should be jiggly but not runny.
- Let cool for a few minutes and then, very carefully, invert onto serving platter. Be careful while doing this since the skillet is very heavy and the serving plates are usually fragile.
- Alternatively, eat them directly from the pan.
- If you have some extra raspberries, heat them over low with a few tablespoons water until they begin to soften. Pour them over the rolls.
Today’s 5 related recipes worth looking at:
PEACH MELBA BARS from Oh Sweet Basil
RASPBERRY FRIANDS from Cook Republic
BLACKBERRY OAT COCONUT ROLLS from Healthy.Happy.Life
FRANGIPANE RIPPLE CHOCOLATE CAKE from Technicolor Kitchen
PECAN FRANGIPANE CRANBERRY CROSTATA from Dolcetto Confections
mividaenundulce says
October 13, 2013 at 02:39Me encanta esta opción de rolls, me encantan las frambuesas
Marissa | Pinch and Swirl says
October 9, 2013 at 16:01I see breakfast on Christmas morning in my house. True! Thank you Paula.
Anne ~ Uni Homemaker says
October 9, 2013 at 05:09Wow, that looks amazing Paula! I can eat a few of these for breakfast. YUM! 🙂
Angie Schneider says
October 9, 2013 at 03:36mmm..almond cream and raspberry fillings are sensational!
Laura Dembowski says
October 9, 2013 at 00:57I would never have thought to make rolls out of graham cracker dough and almond cream but now I won't be able to get them off my mind. Amazing!
e / dig in says
October 8, 2013 at 23:06i need to try your graham cracker dough for sure after seeign these glorious pics, paula! what an amazingly versatile recipe.
Nusrat Azim says
October 8, 2013 at 18:43Almonds…raspberry…caramel…combo to die for 🙂
That roll in the cast iron skilled is quite a sight for my sore eyes 🙂
My o my! Can't wait to try 🙂
Thanks a bunch for the skillet idea that a novice cook like myself can take attempts of 🙂
Mary Hirsch says
October 8, 2013 at 18:29Finally it's catch-up time, Paula, and this was a great place to start. I love graham crackers and always have 4 boxes in my pantry. Must not run out. If I am satisfied with a graham cracker in the afternoon rather than a chocolate-chip cookie, good for me! So this recipe appealed to me and that it was all put together and baked in a cast iron skillet……so much the better. Looks very tasty.
Alice @ Hip Foodie Mom says
October 8, 2013 at 13:22OMG Paula!! I Love this! I soooooo want to make graham cracker dough!! This, with the red raspberries and the frangipane??!! Are you kidding me? OMG! and most definitely with ice cream!
Liz Berg says
October 8, 2013 at 11:26I love the idea of graham cracker dough! I could not resist these beautiful rolls, either!!! xo
Medeja says
October 8, 2013 at 04:11No..this definitely looks too difficult to resist 🙂 I have a bad feeling I would start it warm and would finish it all 😀
Karen @ Lemon Grove Cake Diaries says
October 7, 2013 at 23:50I would be eating these straight from the pan as well – they look delicious! Finally I know what Graham crackers are, we don't get them in Australia and I have always wondered.
wp_vknotes_admin says
October 8, 2013 at 11:39I know what you mean Karen! I use the dough all the time because it's the only way to have graham crackers.
Nancy @ gottagetbaked says
October 7, 2013 at 23:28It's been a long stressful day and the perfect way for me to unwind is to visit your blog, Paula. You had me laughing at the paragraph about you going to your imaginary help group and them sending you away to bake more rolls. I can totally see that happening. These rolls sound amazing with the caramel and the graham cracker dough. I love how you come up with these incredible flavour and texture combinations.
wp_vknotes_admin says
October 8, 2013 at 11:40I miss your posts Nance