Berry cinnamon roll cups


For the cups: 

 1 can of cinnamon roll dough 


Ingredients for the filling:

 1 cup of fresh or frozen raspberries. 

1 cup of fresh or frozen strawberries, sliced 

1/2 cup of fresh or frozen blueberries 

 1 cup of sugar

2 tbsp of fresh lime juice


 For the frosting:

1 cup of powdered sugar

½ cup of butter

3 tbsp of milk 

A big splash of Vainilla Molina 


For the cups: 

  1. Heat the oven to 360 °F  / 180 °C. Grease the muffin cups with cooking spray.
  2. Slice the dough into 8 pieces.
  3. Flatten each piece with a rolling pin into a "tortilla" shape and place in each muffin tin pressing firmly.
  4. Bake for 20 minutes. 

For the filling:

  1. In a saucepan, place the strawberries, raspberries and blueberries, sugar and lime juice. 
  2. Heat until the sugar dissolves and a homogeneous mixture is formed. 
  3. Remove from heat and let cool.


Optional: You can add a tbsp of cornstarch to thicken the mixture.

For the frosting:

  1. Beat the butter until smooth and creamy.
  2. Add the powdered sugar, one cup at a time.
  3. Add a big splash of Vainilla Molina and the milk until smooth.


Prepare your cups!

Fill the cups with the berry mixture and finish with the desired amount of frosting.


Vainilla Molina
8 cups
30 minutes

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