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Home / Recipes / Raspberry Bubble Bake

Raspberry Bubble Bake

Raspberry Bubble Bake
Raspberry Bubble Bake
5.0 / 5  (1 vote, 0 reviews )

Prep Time: 20 min (not including thaw time)
Bake Time: 30 min
Servings: 12
Skills: Beginning


  1. 12 frozen Rhodes White Dinner Rolls
    2 (21 oz.) cans raspberry pie filling, or your favorite flavor
    2 Tablespoons melted butter
    2 Tablespoons milk
    1 ¼ cups powdered sugar, may not use it all


Spray a 9x13 baking dish with non-stick cooking spray. Place twelve frozen rolls in it and let them thaw just until soft. Once soft, use kitchen shears or a sharp knife and cut each roll into half and then cut each half into three pieces. Spread two cans of your favorite flavor of pie filling evenly over the bits of dough. Cover dish with a piece of plastic wrap that has been sprayed with non-stick cooking spray and let dough finish rising. It will double in size and begin peaking through the filling. You can place the covered dough in the refrigerator over night and let it sit for about half an hour, or until the dough has finished rising before baking. When the dough is ready, bake at 350 degrees for about 30 minutes or until the bread has started turning golden brown and holds it shape when lightly touched. When your Raspberry Bubble Bake is finished baking, prepare the glaze.   In a microwave safe bowl, heat butter with milk in microwave for 30 second intervals until melted. Add powdered sugar until the icing's consistency is thick but pourable. I like to start with ½ cup and then increase by 1/4 cup until it is perfect. Drizzle glaze over the top of your dish and enjoy!

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