Raspberry White Chocolate Pull-Apart Rolls

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Wake up!  Skillet Raspberry-White Chocolate Pull-Apart Rolls to the rescue!  OMGoodness white chocolate and raspberry!!  Want to impress the Royal Family?  The Pope?  Your Mom?  (Yes, Mother’s Day is coming upon us, right?)

These sweet pull-apart rolls are perfect for weekends or an elegant brunch or special event!  Like this Easy Apple Cinnamon Biscuit Bake!

Make these Skillet Raspberry-White Chocolate Pull-Apart Rolls!  Pronto!

These sweet rolls will definitely impress my mom and anyone else for that matter.

I love the idea these rolls are baked in an iron cast skillet.  It brings back so many memories of my grandma.  She had a vintage iron cast skillet she used often to feed her family.

I remember it was always sitting on the pot bellied stove when we would visit and I would try to envision her using it to cook and bake for her family of 17.

Yes…I said 17. (I can’t even tell you how many grandchildren…we’re talking hundreds!)

However, Grandma could always work miracles with her cooking and thinking about it, she would have loved this to serve her family for breakfast back in the day and she would have loved how easy this was!

Who wouldn’t want some shortcuts with that many kids running around?  I had a hard enough time with 2…yikes!

Another Skillet dessert you might want to check out is this Peanut Butter Cup Oatmeal Chocolate Chip Skillet Cookie

These golden Pillsbury Grand and Flaky Buttermilk Biscuits bake up so light and fluffy, they literally melt in your mouth and each ‘bubble’ of love in that there skillet, is stuffed with a heavenly surprise!!

Delicious cream cheese filling and a fruity raspberry!  Believe it!  Then drizzles of vanilla chocolate and fresh red raspberries top this baby off.

If you love these Skillet Raspberry-White Chocolate Pull-Apart Rolls, you’re definitely going to love this Pillsbury Lemon-Cream Cheese Crescent Ring I made a couple of weeks ago!  It’s going viral! 🙂

You can find this recipe and lots more over at Pillsbury.

Ingredients You Need for Skillet Raspberry Rolls

• softened cream cheese  
• granulated sugar
• seedless raspberry jam
• 1 can 16.3 oz Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
• fresh raspberries
• butter
• white chocolate baking chips

How to Make White Chocolate Raspberry Rolls

1. Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray. In medium bowl, using mixer on medium speed, beat together the cream cheese, sugar and the raspberry jam.
2. Separate dough into 8 biscuits; split biscuits in half, making total of 16 biscuit rounds. Press each into 3-inch circle. Spoon about 1 tablespoon of the cream cheese mixture in center of each biscuit round, and top with 1 raspberry.
3. Carefully bring sides of biscuit dough up and around filling, and firmly pinch to seal completely; shape into a ball, and place pinched end facing down in skillet. Continue for remaining biscuit rounds, arranging in skillet. Brush biscuits with melted butter; sprinkle tops with remaining 2 teaspoons sugar. Bake 30 to 35 minutes or until biscuits are golden brown on top. Cool 20 minutes.
4. In small microwavable bowl, microwave white baking chips uncovered on Medium (50%) 1 minute 30 seconds to 2 minutes, stirring after 30 seconds, until melted and drizzling consistency. Drizzle on top of biscuits, and serve with remaining raspberries. Serve warm.

Visual How to Make White Chocolate Raspberry Rolls in Skillet!

More Brunchy Breakfast Desserts!

• Pumpkin Streusel Muffins
• Cherry Cream Cheese Coffee Cake
• Easy Very Berry Biscuit Cobbler
• Amish Friendship Cinnamon Bread
• Apple Cinnamon Roll Coffee Cake
• Lemon Blueberry Explosion Loaf
• Cinnamon Swirl Streusel Coffee Cake
• 30 Mother’s Day Desserts for Mom!
• Christmas Tree Pull Apart Cupcakes Cake

Skillet Raspberry-White Chocolate Pull-Apart Rolls

Kim Lange

Get the skillet out!  These fluffy, mouth-watering sweet pull-apart cream cheese and raspberry stuffed buttermilk rolls are topped with drizzles of white chocolate and fresh raspberries.  It's gorgeous enough for a special-occasion brunch but easy enough to make any weekend you please. 

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Breakfast, Brunch

Servings 16

Calories

Ingredients

  

1x2x3x

• 6 oz cream cheese softened (from 8-oz package)
• 3 tablespoons plus 2 teaspoons sugar
• 1 tablespoon seedless raspberry jam
• 1 can 16.3 oz Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
• 1 container 6 oz fresh raspberries
• 1 tablespoon butter melted
• ½ cup white vanilla baking chips

Instructions

 

• Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray. In medium bowl, beat cream cheese, 3 tablespoons sugar and the raspberry jam with electric mixer on medium speed until well mixed.
• Separate dough into 8 biscuits; split biscuits in half, making total of 16 biscuit rounds. Press each into 3-inch circle. Spoon about 1 tablespoon of the cream cheese mixture in center of each biscuit round, and top with 1 raspberry.
• Carefully bring sides of biscuit dough up and around filling, and firmly pinch to seal completely; shape into a ball, and place pinched end facing down in skillet. Continue for remaining biscuit rounds, arranging in skillet. Brush biscuits with melted butter; sprinkle tops with remaining 2 teaspoons sugar. Bake 30 to 35 minutes or until biscuits are golden brown on top. Cool 20 minutes.
• In small microwavable bowl, microwave white baking chips uncovered on Medium (50%) 1 minute 30 seconds to 2 minutes, stirring after 30 seconds, until melted and drizzling consistency. Drizzle on top of biscuits, and serve with remaining raspberries. Serve warm.

Tried This Recipe?Let us know how it was by commenting below!

Pillsbury™ Big & Flaky Crescent Dinner Rolls are available nationwide in major grocery and retail stores. For more information, visit www.Facebook.com/Pillsbury and @Pillsbury on Instagram and Twitter.