Raspberry Sweet Rolls
Raspberry Sweet Rolls
Ingredients
- 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 cheese½ cup sugar
RASPBERRY MIXTURE
2 cups raspberries⅓ cup sugar
3 teaspoons cornstarch
CREAM CHEESE FROSTING
½ cup butter, softened8 ounce cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla
Instructions
- 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
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.
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