PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Swap out the usual cinnamon roll for these raspberry sweet rolls with bright lemon zest.
Fruit preserves are one of the most versatile items in a kitchen. They keep well, and can be added to any meal of the day–but my favorite use is, of course, adding preserves to breakfast dishes. Traditional, I know, but there’s something about having a variety of jellies to choose from for my scone, biscuit, or toast that I really love. So I thought recently–why couldn’t I extend this philosophy to more complex recipes I enjoy? Enter: Raspberry Sweet Rolls (think like cinnamon rolls, but with preserves!).
And so today I get to share with you my favorite recipe for sweet rolls featuring Bonne Maman Raspberry Preserves, which is the sponsor of this post. I have been very impressed with their products, which align with my food preferences for no GMOs, no HFC (high-fructose corn syrup) or other additives, and while it doesn’t apply to this specific use, the preserves are gluten-free. Bonne Maman, french for Grandmother or Granny, is very reminiscent of homemade jarred jellies and preserves.
This recipe is much more straightforward than it may first appear, and I think even if you’ve never made sweet rolls or their very close cousin, cinnamon rolls, you can have a lot of success with this recipe in particular. Please do yourself a favor, however, and read through the entire recipe prior to signing on because it is an odd balance of active an inactive time totaling to about 4-4 1/2 hours. I have bolded the timing below to help it jump out more because I found myself referring back to books a lot when researching this process and timing is key.
Bonne Maman is giving away a gorgeous 12-piece set of Le Creuset cookware plus many other goodies (over 1,000 prizes!) on their website. Click below to enter! Who doesn’t love beautiful cookware?!
For another recipe idea, check out these strawberry muffins.
Click here for the written recipe.
Hi. My name is Bee. I am a health conscious, adventurous food writer originally from Chicago. I reside in Portland, OR. I am most comfortable in front of my butcher block with a sharp knife in hand, and I thrive cooking and sharing food with others. My least favorite food is blue cheese (no matter how hard I try to like it!!), and I love sushi. I am a from scratch cook here to show how attainable a well-rounded and healthy meal is possible even if you work full-time, have family and hobbies to attend to. By day I’m a catering manager in a storied downtown building.