Raspberry Cream Cheese Sweet Rolls Recipe 465
RASPBERRY CREAM CHEESE SWEET ROLLS
These raspberry cream cheese sweet rolls are ready in about 90 minutes, and so delicious! They're perfect for a tasty and sweet breakfast or dessert!
Provided by Alicia @ The Baker Upstairs
Time 1h18m
Number Of Ingredients 12
Steps:
- In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy. Add the butter, salt, and 3 cups of flour, and mix until combined.
- Add additional flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch (be careful not to add too much flour!). Knead 3-5 minutes, until smooth. Cover and let rise 20 minutes.
- While the dough is rising, beat together the cream cheese and sugar and set aside.
- After 20 minutes, preheat the oven to 400. Gently punch down the dough and divide in half. Roll half of the dough out into a long rectangle that is approximately 15 inches wide and 9 inches tall.
- Spread half of the cream cheese mixture over the dough, then top with half of the raspberry jam. Roll the dough up starting from the long edge, and cut into eight equal sized pieces. Place in a lightly greased pie dish or cake pan. Repeat with remaining dough. Cover and let rise 15 minutes.
- Bake 18-20 minutes, or until the sweet rolls are golden brown on top. Remove from oven and let cool five minutes.
- To make the glaze, whisk together the powdered sugar, vanilla, and milk, adding more milk as needed to achieve a smooth glaze. Drizzle the glaze over the finished rolls. Serve warm.
RASPBERRY CREAM CHEESE SWEET ROLLS RECIPE - (4.6/5)
Provided by smclane
Number Of Ingredients 22
Steps:
- 1. Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together. 2. Knead the dough on a floured surface for a few minutes until it is smooth and elastic. Place in a greased bowl and let rise until double in size. 3. To make the cream cheese filling, beat together the cream cheese, butter and sugar until smooth. Stir in the vanilla. Toss the raspberries in the cornstarch right before rolling out the dough. 4. Roll the dough into an 10 by 18 inch rectangle. Spread the cream cheese mixture over the dough with a butter knife. Sprinkle with the raspberries and roll up tightly starting on the short edge. 5. Using thread or a very sharp knife, cut the log into 8 or 9 rolls. Place them in a greased 12 inch skillet or 11 x 7 baking pan. Let rise in a warm place until double. Bake at 375 F for 15-16 minutes. Double check the center rolls to make sure they are not doughy before removing from the oven. 6. Let the rolls cool slightly before drizzling with the glaze. Add more milk if necessary to thin the glaze.
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