Instructions:
Bake cinnamon rolls as directed on package. Reserve icing. Cool 10 minutes.
Meanwhile, place 1-1/2 cups raspberries in a small bowl and mash lightly with fork, maintaining a chunky consistency.
In another bowl, beat cream cheese and whipping cream with electric mixer on high speed until fluffy. Beat in honey; fold in mashed raspberries.
In separate bowl, stir reserved icing and chocolate syrup until well mixed.
Slice cooled cinnamon rolls in half crosswise and fill with raspberry cream mixture. Drizzle chocolate sauce over top; garnish with remaining 1/2 cup raspberries.
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