Soft, buttery rolls spread with a cream cheese aggregate and full of juicy raspberries. These Raspberry Cream Cheese Sweet Rolls make a special treat.
This raspberry sweet roll is a fave with all and sundry on Easter this beyond weekend. What isn't appreciated approximately raspberries, cream cheese, and butter yeast bread? Dough is a circle of relatives preferred used in our conventional cinnamon rolls. The raspberry and cream cheese that fills this roll is a new contact, making it ideal for breakfast inside the spring.
Ingredients
For the Dough
- ½ tablespoon immediate yeast
- ½ cup heat milk
- three tablespoons sugar
- ¼ cup butter, properly softened, but no longer melted
- ½ teaspoon salt
- 1 egg
- 2 cups all purpose flour
For the Cream Cheese Filling
- 4 oz. Cream cheese, softened
- 2 tablespoons butter, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla
For the Raspberry Filling
- 1 and ½ cups frozen raspberries
- ½ tablespoon cornstarch
Cream Cheese Glaze
- ¼ cup butter, softened
- 1 ounce cream cheese
- ½ teaspoon vanilla
- ¾ cup powdered sugar
- 2-four tablespoons of milk.
Instructions
- Proof the yeast in the warm milk for 10-15 minutes or till bubbly. Whisk within the sugar, butter, salt and egg. Stir within the flour until the dough comes collectively.
- Knead the dough on a floured surface for a few minutes until it's miles smooth and elastic. Place in a greased bowl and permit upward push till double in length.
- To make the cream cheese filling, beat together the cream cheese, butter and sugar till clean. Stir within the vanilla. Toss the raspberries inside the cornstarch right earlier than rolling out the dough.
- Roll the dough into an 10 by 18 inch rectangle. Spread the cream cheese aggregate over the dough with a butter knife. Sprinkle with the raspberries and roll up tightly beginning on the fast facet.
- Using thread or a totally sharp knife, reduce the log into eight or 9 rolls. Place them in a greased 12 inch skillet or 11 x 7 baking pan. Let upward thrust in a heat vicinity until double. Bake at 375 F for 15-16 minutes. Double take a look at the middle rolls to make certain they may be now not doughy before disposing of from the oven.
- Let the rolls cool barely before drizzling with the glaze. Add greater milk if important to thin the glaze.