Raspberry Sweet Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 12 rolls
  • Dough:
  • 1 cup warm milk
  • 2 eggs, room temperature
  • ⅓ cup margarine, melted
  • 4½ cups bread flour
  • 1 teaspoon salt
  • ½ cup white sugar
  • 2½ teaspoons yeast
  • Filling:
  • 10 ounces frozen raspberries (NOT thawed)
  • ¼ cup plus 2 Tablespoons sugar
  • 1 teaspoon cornstarch
  • Glaze:
  • 4 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 Tablespoons milk
  1. Use a nonstick spray to coat a 9x13 inch baking dish. Line with parchment paper. Set aside.
  2. For the dough; dissolve the yeast in warm milk. Mix in the sugar, margarine, salt and eggs. Finally add in the flour and mix well.
  3. Knead dough into a large ball. Cover. Let double, about 1 hour.
  4. Place the dough on a lightly floured work surface. Use a rolling pin to roll out the dough into a 12x8 inch rectangle.
  5. In a medium bowl gently and quickly mix together all the filling ingredients. Spread evenly over the dough.
  6. Tightly roll up the dough to form a log about 18 inches long. Cut into 12 even rolls.
  7. Place them in a prepared baking pan, cut sides up.
  8. Bake at 350 degrees F for 20-25 minutes or until the tops are golden brown.
  9. While they are baking, whisk together all of the glaze ingredients. Drizzle over warm baked rolls.
Recipe by Five Little Chefs at http://www.fivelittlechefs.com/recipe/raspberry-sweet-rolls.html