My daughter loves to bake, and in fact she probably asks every weekend if she can bake something. You seen, I’m not a baker. Sure, I make breads but that’s about it unless I am feeling up to it, which is rarely the case. But my daughter has my heart, and as much as I know how much she loves baking, I decided to prompt her last weekend to see if she wanted to make something with me. Sure enough, her hands were washed and she was waiting for me in the kitchen. This is what we came up with. The Raspberry Jam and Frosting Pinwheel.
Was this a bit of a crazy concoction? Yes, of course it was, but it was a great time baking with my daughter. After rummaging through our refrigerator, this is what we came up with. A little too sweet for my tooth, but she surely loved them.
Let’s get started.
- 1 roll of Crescent rolls
- Rainbow Chip Frosting
- 1 cup Red Raspberry Preserves
- 1 egg, beaten
- Parchment paper on a baking sheet
Start by laying out the parchment paper, long enough to fit your baking sheet. Open the crescent rolls, and gently roll out onto the parchment paper. To each of the lined divisions of the rolls, pinch them together to make a seal.
Next, spread on a thin layer of the frosting, enough to coast the rolls. Next, spread on the red raspberry preserves.
Carefully roll the crescent rolls into a log, then pinch and seal both ends. Brush the log with the beaten egg.
Preheat your oven to 350 degrees, and cook for about 12 minutes or until the log is nice and golden. Keep an eye on it as well, as some of our filling leaking out. Remove from the oven, let cool, then slice into rounds.
Were we happy with the results? Yes, but again this one is pretty darn sweet so I could only eat one. The best part was time in the kitchen with my daughter. So if you want something sweet, give this one a try. Hope you enjoy!