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Raspberry Cream Cheese Sweet Rolls
Raspberry Cream Cheese Sweet Rolls
- Recipe Submitted by maryjosh on 08/26/2019
Ingredients List
- for the sweet rolls:
- 1½ cups warm water
- 1 tablespoon yeast
- ¼ cup sugar
- 1 teaspoon salt
- 2 tablespoons butter, softened
- 4 cups flour, more or less as needed
- for the filling:
- 8 ounces cream cheese, softened
- ¼ cup sugar
- ½ cup raspberry jam
- for the glaze:
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 2 tablespoons milk, more or less as needed
Directions
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, ¼ 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.
Add additional flour, ¼ 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.
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