This decadent twist on cinnamon rolls features white chocolate chunks baked directly into the dough, and a filling made of cinnamon, pecans, and raspberry preserves. Inspiration for this recipe came from two sources: a pecan and white chocolate viennoise (enriched sweet bread) I often buy at a French bakery in New York City, and a recipe for raspberry-filled cinnamon rolls baked in the shape of a wreath. Read more in my latest post in The Knockturnal.
Baker Without Borders 
I love the raspberry and chocolate combination! Thanks for sharing this recipe and I’m following your blog for more 🙂 I recently made an avocado cake and it turned out very tasty, so if you’re looking for something new to try, I recommend it 🙂
https://thesweetworldsite.wordpress.com/2019/01/17/avocado-cake/