The Best Raspberry Rolls with cream cheese filling! Using my Famous Cinnamon Roll Recipe!

By Tatyana's Everyday Food · 180 min

Ingredients

Instructions

1. Warm the milk in the microwave or on the stovetop to 120°F (49°C). Pour into a large bowl, whisk in the sugar, sprinkle the dry yeast on top and leave for 5 minutes until foamy.
2. Whisk in the melted butter (not too hot), the eggs and the salt until smooth. Add the flour one cup at a time, mixing well after each addition.
3. Turn the dough out onto a floured surface and knead in the remaining flour for 3 to 4 minutes until smooth, soft, elastic and just slightly sticky.
4. Return the dough to the bowl, cover with a clean towel and let it rise in a warm spot for 1 hour, until doubled.
5. Meanwhile, soften the cream cheese in the microwave for 30 to 45 seconds. Add the sugars, vanilla, cinnamon and nutmeg and whisk until smooth.
6. Punch the dough down gently on a floured surface. Roll it into a large rectangle about 18x20 inches (46x51 cm).
7. Spread the cream cheese filling evenly to the edges. Sprinkle a light layer of crushed freeze-dried raspberries, then dot with small spoonfuls of raspberry preserves.
8. Roll the dough up from the long side into a log. Cut into 1-inch (2.5 cm) slices with a serrated knife and place in a large casserole dish.
9. Let the rolls proof in the dish for 30 to 40 minutes while the oven preheats to 350°F (177°C).
10. Bake for exactly 10 minutes. Remove, pour the 1/2 cup of cream or milk over the rolls, then return to the oven and bake 25 to 28 minutes more, until golden brown on top.
11. Whisk the confectioner's sugar with the lemon juice (2 to 3 tbsp, add more for a thinner glaze) until smooth. Drizzle generously over the hot rolls, add more once cooled, and top with extra crushed raspberries if you like.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggLemonMilkBrown sugarCream cheeseRaspberryJamHalf & half