Raspberry Sweet Rolls

Raspberry Sweet Rolls

Ingredients

1. 2 cups milk
2. ¾ cup sugar
3. ½ cup butter
4. 1 teaspoon salt
5. 4 to 5 Tablespoons yeast
6. 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

Instructions

1. Heat milk, sugar, butter, and salt in a microwavable bowl until the butter is melted.
2. Pour into a stand mixer and add yeast. Let stand until the yeast begins to activate.
3. Slowly add flour until it is the right consistency. (Not too sticky)
4. Cover and let stand until it doubles in bulk.

CREAM CHEESE FROSTING

1. Combine cream cheese and sugar and beat until creamy. Set aside

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RASPBERRY MIXTURE

1. In a bowl, combine raspberries, sugar and cornstarch. Set aside.

MAKING SWEET ROLLS

1. Preheat oven to 375 degrees F.
2. Beat the dough down and dump in onto working surface.
3. Roll dough into a 15 x 20 inch rectangle.
4. Spread the cream cheese filling over the dough evenly. Then spread the raspberry mixture over the cream cheese filling.
5. Roll dough length wise and slice 1 inch thick and place onto a cookie sheet lined with parchment paper.
6. 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

1. Cream butter and cream cheese in a large bowl. Add powdered sugar and vanilla and beat until smooth and creamy.
2. Frost Raspberry Sweet Rolls.

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