Double-Drizzled Raspberry Rolls

By Bettybug

Ingredients

• 3 cups Original Bisquick mix
• 2/3 cup milk
• 2 tablespoons sour cream
• 2 tablespoons granulated sugar
• 1 teaspoon grated orange peel
• 1 cup seedless red raspberry jam
• 1 cup powdered sugar
• 3 tablespoons whipping cream

Details

Servings 8
Preparation time 15mins
Cooking time 16mins

Preparation

Step 1

1.Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, milk, sour cream, granulated sugar and orange peel until soft dough forms.
2.on surface sprinkled with additional Bisquick mix, knead dough 5 times. Roll dough into
16xl2-inch rectangle, about 1/4 inch thick. Spread cup of the jam over dough to within 1 inch of edges. Starting with 12-inch side, roll up tightly. Pinch edges to seal. With sharp knife, cut dough into 8 slices. Place slices, cut sides down, on cookie sheet.
3.Bake 15 to 16 minutes or until golden brown.
4.In small bowl, mix powdered sugar and whipping cream until smooth. In small microwavable bowl, microwave remaining
1/3 cup jam uncovered on High 10 to 20 seconds or until melted. Spoon melted jam on top of jam spirals. Drizzle glaze over jam. Serve warm