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Biscoff and Raspberries swirled up in crescent dough for an amazing breakfast or dessert!
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Raspberry Biscoff Swirl Rolls

I cheated and used crescent roll dough, because duh. Crescent rolls are my life and I don't believe that a homemade dough would taste better in this instance. So, these are easy.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 rolls
Calories 191kcal

Ingredients

  • 1 package Crescent Dough Creations seamless crescent roll dough
  • 1/2 cup cookie butter
  • 1/2 cup frozen or fresh raspberries

Instructions

  • Preheat oven to 375 degrees.
  • Unroll the sheet of crescent roll on a sheet of parchment paper. Spread the Biscoff to the edges of the crescent dough. Sprinkle evenly with the raspberries.
  • Starting with the long side roll up the dough tightly, jelly roll style. Cut into 8 1-inch pices and arrange on a parchment lined baking sheet.
  • Bake for 15 minutes or until golden brown and the centers are cooked through. The centers do take a bit longer than usual to cook because of the Biscoff, so pay close attention to be sure they cook through.
  • Let cool for 5 minutes before serving.

Nutrition

Calories: 191kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Sodium: 221mg | Potassium: 11mg | Sugar: 8g | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.4mg