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    Home » Recipes » Bakery Recipes

    Published: Oct 6, 2013 · Modified: Aug 17, 2022 by Paula Montenegro · Income from ads and affiliate links 34 Comments

    Raspberry Almond Skillet Rolls

    Jump to Recipe

    Warm and gooey, these almond rolls have raspberries in the filling and are made with graham cracker dough. Insanely delicious!

    Easten raspberry roll on a white plate with a silver spoon.

    I had to wait a bit before posting this recipe lest you think I have a slight marked obsession with the 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?

    Half a raspberry roll on a white plate.

    This results from 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, and very festive rolls.

    Did I mention that there's caramel under the rolls? Or will the green and red season be here before you blink twice?

    Dark skillet with raspberry rolls on a wooden surface.

    Though I encourage you not to wait that long to make these.

    The graham cracker dough makes all the difference. It has an unbeatable caramel and cinnamon flavor.

    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. Mind-freaking-blowing.

    Raspberry sauce being poure over cinnamon rolls on a white plate.

    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 my new skillet, and I succeeded with many recipes, the peanut butter blondies, leftover pasta frittata, and even blue cheese burgers.

    Graham cracker dough rolled with almond paste and raspberries on top.

    These rolls found their way into it and became an upside-down cake when served.

    This 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 I sometimes eat pizza.

    Cut rounds of cinnamon roll dough on a silpat surface.

    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.

    Dark skillet with unbaked raspberry rolls.

    If you’re wondering what to make with the leftover graham cracker dough and almond cream after making this recipe, here are some suggestions:

    Pear Almond Tart
    Apricot Tart
    Fresh Fig Pie
    Salted caramel millionaire’s bars
    Danish braid with strawberries
    Lemon frangipane bundt cake

    Or make another batch of these!

    Print
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    Close up view of cast iron skillet with baked rapsberry rolls.

    Raspberry Skillet Rolls

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    Warm and gooey almond rolls with a layer of caramel and raspberries.

    • Total Time: 2 hours 10 minutes
    • Yield: 8 servings

    Ingredients

    Units
    • ½ cup sugar
    • ½ recipe homemade graham crackers dough
    • 1 cup frangipane (almond cream), at room temperature
    • 1 cup frozen or fresh raspberries
    • Extra raspberries + water

    Instructions

    1. Preheat the oven to 350ºF.
    2. 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.
    3. Roll dough on a lightly floured surface about ⅓ inch thick.
    4. Spread the almond cream evenly on top with the back of a spoon or a spatula. Scatter raspberries and carefully roll into a log.
    5. Cut into 8 rolls and arrange in the skillet, one in the middle and rest surrounding it.
    6. Bake for 30 to 40 minutes, until puffy and golden. The middle should be jiggly but not runny.
    7. 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.
    8. Alternatively, eat them directly from the pan.
    9. If you have some extra raspberries, heat them over low with a few tablespoons of water until they begin to soften. Then, pour over the rolls.

    Notes

    Use other berries like blackberries, blueberries, or strawberries. 

    • Author: Paula Montenegro
    • Prep Time: 90 minutes
    • Cook Time: 40 minutes
    • Category: Bakery
    • Method: Baking
    • Cuisine: American

    Keywords: almond raspberry rolls

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. mividaenundulce says

      October 13, 2013 at 2:39 am

      Me encanta esta opción de rolls, me encantan las frambuesas

      Reply
    2. Marissa | Pinch and Swirl says

      October 09, 2013 at 4:01 pm

      I see breakfast on Christmas morning in my house. True! Thank you Paula.

      Reply
    3. Anne ~ Uni Homemaker says

      October 09, 2013 at 5:09 am

      Wow, that looks amazing Paula! I can eat a few of these for breakfast. YUM! 🙂

      Reply
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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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