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“This came from an old QC. The kids really enjoy making them and they are very cute. If I ever remember to take a picture of them, I'll post it. :) The original recipe called for currant jelly but we like raspberry.”
1hr 5mins

Ingredients Nutrition

  • 10 frozen white bread rolls dough, thawed
  • 3 12 teaspoons raspberry jelly, divided
  • 1 teaspoon mint jelly, divided
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 1 12 teaspoons butter, melted
  • 18 teaspoon almond extract


  1. Place one roll in the center of a greased baking sheet.
  2. Shape six rolls into ovals and place around center roll, forming a flower.
  3. For stem, roll one roll into a 5" rope, place rope touching the flower.
  4. Shape 2 remaining rolls into leaf shapes and place on each side of stem.
  5. Cover and let rise until doubled,about 30 minute.
  6. With the end of a wooden spoon, make an indentation in the center of each petal, flower center and leaf.
  7. Fill petals and flower center with raspberry jelly. Fill leaves with mint jelly.
  8. Bake @ 350 for 15-20 minutes or until golden brown. Carefully remove to a wire rack.Fill in each indentation with more jelly if needed.
  9. In a small bowl, whisk the confectioners sugar, milk, butter and extract.
  10. Drizzle over warm sweet rolls.

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