Author: Nikki
These are fantastic! A delicious raspberry cream cheese filling swirled in soft bread and topped with an incredible Cream Cheese Frosting.
- 2 cups milk
- ¾ cup sugar
- ½ cup butter
- 1 teaspoon salt
- 4 to 5 Tablespoons yeast
- 5½ to 6 cups flour
Cream Cheese Filling
- 16 ounces cream cheese
- ½ cup sugar
Raspberry Mixture
- 2 cups raspberries
- ⅓ cup sugar
- 3 teaspoons cornstarch
Cream Cheese Frosting
- ½ cup butter, softened
- 8 ounce cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- Heat milk, sugar, butter, and salt in a microwavable bowl until the butter is melted.
- Pour into a stand mixer and add yeast. Let stand until the yeast begins to activate.
- Slowly add flour until it is the right consistency. (Not too sticky)
- Cover and let stand until it doubles in bulk.
Cream Cheese Frosting
- Combine cream cheese and sugar and beat until creamy. Set aside.
Raspberry mixture
- In a bowl, combine raspberries, sugar and cornstarch. Set aside.
Making sweet rolls
- Preheat oven to 375 degrees F.
- Beat the dough down and dump in onto working surface.
- Roll dough into a 15 x 20 inch rectangle.
- Spread the cream cheese filling over the dough evenly. Then spread the raspberry mixture over the cream cheese filling.
- Roll dough length wise and slice 1 inch thick and place onto a cookie sheet lined with parchment paper.
- Bake in preheated oven at 375 degrees F for 16 to 18 minutes or until rolls are golden brown. Cool on cooling rack.
Cream Cheese Frosting
- Cream butter and cream cheese in a large bowl. Add powdered sugar and vanilla and beat until smooth and creamy.
- Frost Raspberry Sweet Rolls.
Recipe by Chef in Training at https://www.chef-in-training.com/raspberry-sweet-rolls/
3.3.3070