Raspberry Rolls

Raspberry Rolls

Make one batch of Brenda's Favorite Dough Recipe

While dough is rising, prepare each of these 3 parts:

1. Cream Cheese:

In a small mixing bowl, combine:

4 oz cream cheese, softened

2 T butter, softened

1/4 cup sugar

1 tsp vanilla

Mix together until smooth. Set aside. 

2. Raspberry:

In a small mixing bowl, sift together:

1 1/2 cups raspberries (frozen recommended)

1 1/2 tsp corn starch

Set aside. (Note: raspberries will continue to defrost while resting.) 

3. Glaze:

1/4 cup (1/2 cube) butter, softened

1 oz cream cheese, softened

1/2 tsp vanilla

Cream together, then add

3/4 cup powdered sugar

2 Tbsp milk

Stir together until smooth.

IF too thick, add up to:

2 Tbsp milk

Set aside.

Roll out dough:

1. Once dough is risen: prepare a large, clean surface by lightly sprinkling with flour (recommended to use a silicon mat).

2. Using a rolling pin, roll the dough into a large rectangle. The rectangle should measure about 24"x18" and 1/2" thick.

3. Layer with toppings:

   1. Spread Cream Cheese using an offset spatula, being sure to cover the full top.

   2. Spoon the Raspberries over the Cream Cheese, coverage will be ~1-2 raspberries in a 2" square.

4. Following the method demonstrated in Step 6 of HOW TO: Cinnamon Rolls, roll the dough into a long tube.

5. Prepare a baking sheet OR two 13"x9" pans, spraying with non-stick spray.

6. Using a ruler and a sharp serrated knife, mark the long roll at every 1". 23 marks will make 24 rolls.

7. Use non-flavored dental floss (or a length of strong thread) to cut the rolls where marked. The method is demonstrated in Step 8 of HOW TO: Cinnamon Rolls.

8. Place evenly on baking sheet:

   • Baking sheet: 4 rows of 6 OR

   • 13"x9" pans: 3 rows of 4

Let rise 40 minutes.

Set oven to 350F, allow to preheat.

Bake for 18-20 minutes.

Allow to rest 5 minutes then glaze rolls using an offset spatula.

Serve warm or cooled. 

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Brenda’s tips:

• Serving size: 24 rolls

• It is tempting to add a lot more raspberries - don't. Extra berries would add too much liquid, turning the rolls into a mushy mess, aka yucky (can you tell Brenda has toddlers??)

• Great berry substitutions:

  • Strawberries

  • Blackberries

  • Marionberries

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Window to B’s kitchen…

Spread Cream Cheese Mixture over the dough. Add raspberries.

Roll the dough into a large tube.

Mark the long roll at every 1". Use non-flavored dental floss to cut the rolls.

Rolls before and after baking.