Raspberry Bread
This easy Raspberry Bread recipe uses frozen rolls, sweet raspberry filling, and creamy cream cheese frosting baked in a Dutch oven. It’s a simple way to make soft, pull-apart bread perfect for breakfast, brunch, or a sweet snack.
Servings: 12 people
Calories: 258kcal
Equipment
- 12" Cast Iron Skillet
Ingredients
- 12 frozen dough I used Rhodes Rolls
- 21 oz raspberry pie filling
- 1 cup cream cheese frosting
Instructions
- Spray a 12" cast iron skillet with nonstick cooking spray
- Add 12 frozen dough balls to the pan and cover with plastic wrap. Allow to rest at room temperature until the dough has thawed, about 1 hour.
- Cut the dough balls in half and return them to the pan. Cover the dough pieces with the pie filling. Cover with plastic wrap again and let rise until doubled in size, about 2-3 hours.
- Preheat the oven to 350F.
- Bake the bread until the bread is cooked through.
- Remove from the oven and cool for about 15 minutes, then drizzle with cream cheese frosting and serve.
Notes
- Line your Dutch oven with parchment paper to prevent sticking and to make cleanup easier.
- Give the frozen rolls a little space in the Dutch oven so they can expand evenly while baking.
- Spread the raspberry filling evenly over the rolls to ensure a gooey, fruity center in every bite.
- Check that the rolls are fully baked in the center; a toothpick inserted should come out clean.
Nutrition
Calories: 258kcal | Carbohydrates: 54g | Protein: 0.3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 48mg | Fiber: 1g | Sugar: 42g | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.3mg
