📋 Raspberry Mocha Cinnamon Roll Lasagna Recipe
This Raspberry Mocha Cinnamon Roll Lasagna is a quick and easy breakfast/brunch potluck recipe or dessert lasagna made with store-bought refrigerator cinnamon rolls and icing (so there is no waste), whipped cream and frozen raspberries. This breakfast lasagna is a unique and tasty Pillsbury cinnamon rolls recipe!
Servings 12 servings
Calories 185kcal
Equipment
Ingredients
- 2 351 g pkgs packages of store-bought refrigerator cinnamon rolls with icing I use Pillsbury cinnamon rolls
- 1 250 g package light cream cheese
- 3 tablespoon icing/powdered sugar
- 1 teaspoon lemon zest
- 473 ml container of whipping cream
- 2 cups frozen raspberries defrosted, drained and patted dry
- â…“ cup seedless raspberry jam
- 2 tablespoon brewed vanilla coffee or substitute 2 tablespoon coffee and ½ teaspoon vanilla
Garnish
- 1 tablespoon cinnamon
- ½ cup fresh raspberries optional
Instructions
- *Heads up - you need 8 hours of refrigeration for this recipe, so you'll want to make it at minimum, the night before
- Heat oven to 400 degrees F/205 degrees C.
- Spray two 9X13 baking pans with nonstick spray.
- Roll out each package of cinnamon buns as flat as possible and press into bottom of each 9X13 pan. Ensure the cinnamon rolls cover the entire surface of the pan. *You need to roll it onto 2 separate pans, unless you want to bake the layers one at a time
- You can do this on a cutting board, then transfer to pan or roll out the buns right in the baking dish, if you have a smaller rolling pin (this is what I do).
- Sprinkle a ½ teaspoon lemon zest evenly over each flattened cinnamon roll layer in each pan.
- Bake for 10-13 minutes in preheated oven or until golden brown.
- While cinnamon roll layers are baking, beat whipping cream to soft peaks in a large bowl.
- Remove 1 cup and beat 3 tablespoon icing/powdered sugar into it at soft peak stage, then continue beating to stiff peaks.
- Beat remaining whipped cream to stiff peaks and set aside.
- In a separate mixing bowl, beat cream cheese and raspberry jam – then fold in the 1 cup whipped cream (with icing sugar/powdered sugar added).
- Fold in defrosted and drained raspberries.
- When cinnamon bun layers are done baking, remove from oven and cool for 5 minutes. *Don't worry, if they shrink up a bit. Once you get the other ingredients on top the the layers and it sits overnight, it will soften up and spread out.
- Gently remove the one layer and place on cooling rack.
- With a large spoon, mix remaining whipped cream (about 2 cups) and the icing/frosting (that came with the cinnamon bun packages) together and add vanilla brewed coffee. Set aside.
- Assembly: spread cream cheese raspberry mixture over layer of cinnamon buns in pan
- Place the other layer of baked cinnamon buns on top of mixture face up
- Spread whipped cream/icing mixture overtop of that layer.
- Garnish with cinnamon and raspberries and serve.
Notes
**This post is NOT sponsored by Pillsbury
Nutrition
Serving: 1slice | Calories: 185kcal | Carbohydrates: 13g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 20mg | Potassium: 74mg | Fiber: 2g | Sugar: 7g | Vitamin A: 585IU | Vitamin C: 7.8mg | Calcium: 40mg | Iron: 0.3mg
