Ingredients

The following ingredients have 12 Servings
  • 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 tbsp icing/powdered sugar
  • 1 tsp lemon zest
  • 473 ml container of whipping cream
  • 2 cups frozen raspberries (defrosted, drained and patted dry)
  • 1/3 cup seedless raspberry jam
  • 2 tbsp brewed vanilla coffee (or substitute 2 tbsp coffee and ½ tsp vanilla)
  • 1 tbsp cinnamon
  • 1/2 cup fresh raspberries (optional)

Instruction

  • *Heads up - you need 8 hours of refrigeration for this recipe, so you'll want to make it at minimum, the night before
  • Preheat oven to 400 degrees F/205 degrees C.
  • Spray two 9X13 baking pans with non stick cooking 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 pan, if you have a smaller rolling pin (this is what I do).
  • Sprinkle a 1/2 tsp lemon zest evenly over each flattened cinnamon roll layer in each pan.
  • Bake for 10-13 minutes in preheated oven or until light browned.
  • While cinnamon roll layers are baking, beat whipping cream to soft peaks.
  • Remove 1 cup and beat 3 tbsp 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 one layer and place on cooling rack.
  • With a larg 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.