Raspberry Cheesecake Breakfast Rolls

Raspberry Cheesecake Breakfast Rolls

DifficultyAdvanced

Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Prep Time1 hr 45 minsCook Time25 minsTotal Time2 hrs 10 mins

Dough
 1 cup Milk
 ½ cup granulated sugar
 2 tbsp Active Dry Yeast
 ½ cup Very Soft Butter
 2 Eggs
 ½ tsp Salt
 4 ½ cups All-Purpose Flour
Filling
 8 oz Softened Cream Cheese
 ¼ cup Softened Butter
 ¾ cup Warmed Chad's Raspberry Jam (Any of our non-savory jams)
Glaze
 1 cup Powdered Sugar
 ¼ cup Milk or Cream

Dough
1

In a large bowl, add warm milk, sugar, and yeast. Let it sit for about 5 minutes until foamy.

2

Add softened butter, salt, eggs, and flour to the bowl and mix well.
Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

3

Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx 1/4 inch thick

Filling
4

In a bowl mix cream cheese, butter, sugar, and vanilla with a hand mixer until smooth.


5

Keep raspberries frozen until needed. Mix raspberries with sugar and corns starch until coated.

Assembly
6

Preheat oven to 400 Degrees

7

Butter/grease/spray with nonstick spray the bottom of a 9x13 inch baking dish (Optional: Line with parchment paper.)
Turn the dough out onto a lightly floured work surface and roll into a 12x18 inch even rectangle.

8

Spread cream cheese mixture evenly over dough.
Spread warmed jam evenly over the cream cheese.

9

Tightly roll dough into a long log. Cut into 12 even rolls. Arrange in prepared baking dish.

10

Cover and let rise for about 30 minutes. Bake in oven for 25-35 minutes until golden brown and bubbly. Remove and let cool.

11

In a bowl or jug mix together icing sugar and cream until smooth. Top rolls while still warm.

12

Serve and enjoy with ice cold milk!


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