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Raspberry Cheesecake Breakfast Rolls

Yields12 ServingsPrep Time1 hr 45 minsCook Time25 minsTotal Time2 hrs 10 mins

Move aside Cinnamon Rolls. These raspberry rolls will knock you for a loop!

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!

Nutrition Facts

Serving Size 1 Roll

Servings 12