Raspberry Cheesecake Sweet Rolls
These beautiful raspberry cheesecake sweet rolls are irresistibly delicious! Great for breakfast, brunch or a midnight snack!
Ingredients
Roll Dough
- ¼ Cup Butter
- 1 teaspoon Salt
- ¼ Cup Sugar
- 1 Cup Scalded Milk
- 1 Tbs. Active Dry Yeast
- ½ teaspoon Sugar
- ⅓ Cup Warm Water
- 2 Large Eggs
- 3 ½ Cups Flour, divided
Cream Cheese Filling
- 8 oz Cream Cheese softened
- ¼ Cup Butter softened
- ½ Cup Sugar
- 1 teaspoon Vanilla Extract
Raspberries
- 2 heaping cups Frozen Raspberries (leave them in your freezer until it is time to use them)
- 1 ½ Tbs. Cornstarch
Icing
- 2 Cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- Milk
Instructions
Roll Dough
- In the bowl of a stand mixer fitted with the paddle attachment (you can make these with hand beaters, too) place the ¼ cup of butter, 1 teaspoon Salt, and ¼ cup of sugar.
- In a small saucepan, scald the 1 cup of milk. To scald milk, heat the milk over medium heat high to nearly boiling. Remove from the heat and pour over the contents of the mixing bowl.
- Allow to cool to a warm, but not hot temperature (a little warmer than a baby's bath water). This takes 20-30 minutes.
- In a small bowl, dissolve the yeast and ½ teaspoon sugar in ⅓ cup warm water. Let stand until foamy. About 5 minutes.
- Pour the foamy yeast, 2 eggs, and 2 cups of the flour into the mixing bowl. Mix on low just until everything is mixed together. Then beat on medium high for 5 minutes. Don't skimp on the time. You must beat it for 5 minutes.
- Add the remaining 1 ½ cups flour. Mix until incorporated. This is a batter dough so the dough is going to be sticky and gooey, it will not be a ball of dough. Refer to the pictures included in this recipes post to see what this should look like. Cover the dough and let rise until doubled. This will take an hour to an hour and a half.
- Punch down the dough, recover, and let rise a second time until doubled. This will only time ½ the time of the first rise.
- While the dough is rising for a second time, spray a 9x13 baking dish with non-stick cooking spray and mix up the cream cheese filling.
- Dump the risen dough out onto a generously floured surface. Knead gently just enough so the dough is not sticky. This won't take a lot of flour. Remember this is a soft dough and should not be a stiff ball of dough like bread dough would be.
- Roll out into a rectangle that is roughly 20x14 inches. Spread the cream cheese filling over the top of the rolled out dough.
- Place the frozen raspberries in a gallon size ziploc type bag and add the cornstarch to them. Seal the bag and shake the raspberries until they are well coated. Sprinkle over the top of the cream cheese filling.
- Roll up the dough jelly roll style and slice into 1 ½ inch slices. Refer to my post for instructions on how to slice these with dental floss.
- Place the slices into the prepared baking dish. I can only fit 12 in my 9x13 pan so if you got more than 12 you will need an additional smaller pan. Cover and let rise in a warm place for 30 minutes. Preheat the oven to 350 degrees and make the icing.
- These will probably not double in size. The frozen raspberries will make them rise slower. After 30 minutes they will have risen some, but probably not doubled.
- Bake at 350 degrees for 25-35 minutes. The tops should be lightly browned and the center roll should be done. Cool about 15 minutes before drizzling with icing.
Cream Cheese Filling
- Beat the cream cheese, butter, sugar and vanilla together until smooth.
Icing
- Using a fork, mix together the powdered sugar, vanilla, and enough milk to bring to a drizzly consistency.