Pancake Mix Raspberry Cinnamon Rolls
Start these Raspberry Cinnamon Rolls the night before, using pancake mix. Then in the morning, you have a warm delicious breakfast treat!
Servings 6
Calories 389kcal
Ingredients
for the dough-
- 1/2 cup warm water
- 2 1/4 teaspoons quick rise yeast
- 1/4 cup granulated sugar + 1 tablespoon
- 2 1/2 cups Krusteaz Buttermilk Pancake Mix divided
- 1/4 cup melted butter
for the filling-
- 1/3 cup seedless raspberry jam
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
for the glaze-
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- splash milk
Instructions
- In a measuring cup, stir warm water, yeast and 1 tablespoon of sugar together. Set aside to proof. In a large bowl, stir 2 cups of pancake mix together with 1/4 cup granulated sugar and melted butter. Pour in yeast mixture and stir well to get rid of most of the lumps.
- Stir in remaining 1/2 cup pancake mix. Pour into greased bowl, cover and refrigerate 12 hours or overnight.
- In the morning, roll out chilled dough on well floured board into a square slightly larger than 12x12. Cut off uneven edges to get a 12x12 even square. Spread jam over dough entirely, then sprinkle with sugar and cinnamon. Roll into log, cut into 6 2-inch pieces and place into parchment paper lined jumbo muffin tin.
- Preheat oven to 375 degrees. Place rolls next to the oven to come to room temperature quicker.
- Bake 15-20 minutes or until edges start to brown slightly. Remove from oven. For the glaze, stir all ingredients together until your desired consistency is reached. Drizzle over rolls and serve warm.
Nutrition
Calories: 389kcal | Carbohydrates: 65g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 351mg | Potassium: 165mg | Fiber: 3g | Sugar: 43g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 1mg