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

Raspberry Skillet Rolls

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

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




  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 1/3 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.


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