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
- Use a nonstick spray to coat a 9x13 inch baking dish. Line with parchment paper. Set aside.
- 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.
- Knead dough into a large ball. Cover. Let double, about 1 hour.
- Place the dough on a lightly floured work surface. Use a rolling pin to roll out the dough into a 12x8 inch rectangle.
- In a medium bowl gently and quickly mix together all the filling ingredients. Spread evenly over the dough.
- Tightly roll up the dough to form a log about 18 inches long. Cut into 12 even rolls.
- Place them in a prepared baking pan, cut sides up.
- Bake at 350 degrees F for 20-25 minutes or until the tops are golden brown.
- While they are baking, whisk together all of the glaze ingredients. Drizzle over warm baked rolls.
Recipe by Five Little Chefs at https://www.fivelittlechefs.com/recipe/raspberry-sweet-rolls.html
3.5.3208