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I love my coffee. I seriously couldn't imagine a morning going by without a cup of my favorite joe to pick me up and get me moving through my day. This morning I was feeling even more indulgent and decided to take my morning coffee to the next level by pairing it with some delicious and decadent quick Raspberry Sweet Rolls.
These aren't your ordinary plain-jane sweet rolls either. Not only are they super easy to whip up with a handy-dandy little trick with crescent rolls, but I also amped them up by adding a cream cheese mocha drizzle over the top as the hero of the show.
Trust me, these aren't nearly as much of guilty indulgence as you might think either - just a perfectly awesome mocha filled sort of indulgence.
To keep these sweet rolls easy and a little better-for-you I used some sugar free jam as a base for the filling, and then added fresh raspberries to brighten the flavor up, bring out the tartness and also get some added fruit in there. I also used an all natural crescent roll dough instead of making my own dough, allowing for soft, fluffy cinnamon rolls without all the hard work of making my own from scratch. Even I can manage to pop open a can at 8 in the morning and before I've had my coffee.
For the mocha glaze, I picked up the new NESTLÉ® COFFEE-MATE® Liquid Coffee Creamer Café Mocha from my local Walmart. Not only can the Chocolate Boutique flavors can turn your everyday cup of coffee into an indulgence, the creamer was also the perfect way to pack that mocha flavor I wanted into my chocolate drizzle.
Ibotta even has a great deal right now for $0.75 on NESTLÉ® COFFEE-MATE® Liquid Coffee Creamers, so it's sort of like getting two treats in one swoop.
Quick Raspberry Sweet Rolls with Mocha Drizzle
Servings: 8 • Size: 2 Sweet Rolls • Calories: 236.8 • Fat: 9.5 g • Carb: 33.9 g • Fiber: 0.6 g • Protein: 4.5 g • Sugar: 10.1 g • Sodium: 464.7 mg
Quick Raspberry Sweet Rolls:
2 (16 Oz.) Can Crescent Rolls
1/4 C. Sugar Free Raspberry Jam
1/2 C. Fresh Rasbperries
1 Tbsp. Fat Free Cream Cheese
1 Tbsp. Hazelnut Spread
2 Tbsp. Light Butter, Softened
1/4 C. Powdered Sugar
1 Tbsp. NESTLÉ® COFFEE-MATE® Liquid Coffee Creamer Café Mocha
Preheat the oven to 350 degrees F. and lightly coat the inside of a round baking dish with non-stick baking spray; set aside.
Set out some parchment paper and open one can of the crescent rolls. Lay the dough flat and pinch the precut edges together. I even lightly rolled mine with a rolling pin to be sure.
In a small bowl mash together the 1/2 C. fresh raspberries and the 1/4 C. jam until well combined.
Spread half of the jam mixture over the top of the dough and roll it up length wise.
Get out some floss, Yes, floss. And loop it around the dough to cut out about 8 sweet rolls.
Don't worry. Mint flavored floss, or any other flavor, won't carry over.
Place the sweet rolls into the prepared baking dish.
Repeat this process for the second can of dough, using the remaining jam mixture.
Place the dish into the oven to bake for 18 minutes or until the tops are starting to brown and the dough has cooked through.
While the rolls are cooking, mix together the 1 Tbsp. cream cheese, 1 Tbsp. hazelnut spread, 2 Tbsp. butter, 1/4 C. powdered sugar, and 1 Tbsp. NESTLÉ® COFFEE-MATE® Liquid Coffee Creamer Café Mocha until well blended; set aside.
I found my NESTLÉ® COFFEE-MATE® Liquid Coffee Creamer Café Mocha in the refrigerated section with the other dairy products at my local Walmart.
Once the rolls are done, remove them from the oven and allow to cool before drizzling the chocolate mixture over the top.
Enjoy right away!