Raspberry Orange Roll Cupcakes

Here’s a special sweet bread to serve on Mother’s Day.



Heidi Van Valkenburg shares another creation using frozen Rhode’s roll dough.
Raspberry Orange Roll Cupcakes
12 Rhodes Orange Rolls, thawed but not risen
1 cup raspberry pie filling
12 cupcake liners
cream cheese frosting, included with rolls

Place cupcake liners in a 12 cup muffin tin and spray each liner well with non-stick cooking spray. Spoon pie filling into a medium sized bowl. Cut each roll into 8 pieces and drop into same bowl. Toss together until well combined. Spoon into the 12 liners, dividing evenly. Bake at 350°F 25-30 minutes. Remove from oven and place cupcakes on cooling rack. Drizzle with frosting while still warm.