Raspberry Maple Roll-ups are the perfect Valentines brunch for your sweeties!
Raspberry Maple Roll-ups come from a cook book full of wonderful recipes from my Watts side of the family! Last summer, I called my grandma and asked if I could have my very own copy of the family cook book because I could not stop craving the recipes in that book!!! Don’t you worry.. I’ll share more of my favorites with you as time goes on. 🙂
These Raspberry Maple Roll-ups are to die for. They are simply delicious!! I just recently made them for my husband and his family and they all agreed! They couldn’t stop complimenting me on them! I was so pleased that my in-laws loved these Raspberry Maple Roll-ups as much as I do.
I plan to make these for my husband this Valentine’s Day, since he loved them sooo very much. Lucky for me, my husband loves just about anything my mom or I make! I’d have to say these are in his top faves however, along with… Buttermilk Greek Yogurt Pancakes, Baked Eggs in Avocado, and Lemon Coconut Scones with Lemon Glaze. Give them a try and see if your hubby or kids love them as much as mine does!
Raspberry Maple Roll-ups will start your Valentine’s day off right with these yummy roll-ups for breakfast!
Raspberry Maple Roll-ups
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup walnuts
- 1/3 cup maple syrup
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 2 tablespoons butter
- 2 7.5 ounce packages refrigerator biscuits
- 1 cup fresh raspeberries
- 1/3 cup cream for drizzle
- Preheat oven to 375 degrees F,
- In a large sauce pan over medium high heat combine, 1/2 cup butter, brown sugar, walnuts, and maple syrup; stirring constantly until sugar is dissolved.
- Pour into the bottom of a 9x13 glass baking pan.
- Mix 2 tablespoons butter, cream cheese, and powdered sugar in a bowl until creamy.
- Roll out each biscuit into a 4 inch circle.
- Place 1 tablespoon of cream cheese mixture in center of each biscuit.
- Roll up the biscuit with cream cheese mixture inside.
- Place the rolls on top of the sugar mixture.
- Bake for 25 minutes at 375 degrees.
- Serve with fresh raspberries and a drizzle of cream.