"The belly rules the mind."--Spanish Proverb

Raspberry Cream Cheese Sweet Rolls Recipe

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This recipe for Raspberry Cream Cheese Sweet Rolls, by , is from Family & Friends Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sally Flieth


½ Tbsp. instant yeast
½ cup warm milk
3 Tbsp. sugar
¼ cup butter, well softened, but not melted
½ tsp. salt
1 egg
2 cups all purpose flour don’t add all of the four at once

4 oz. cream cheese, softened
2 Tbsp. butter, softened
2-3 Tbsp. cream
¼ cup granulated sugar
1 tsp. vanilla (Kahlua)

1 and ½ cups frozen raspberries or blackberries fresh partly crushed
2 Tbsp. sugar
½ Tbsp. cornstarch

¼ cup butter, softened (I omitted)
1 oz. cream cheese (I used 4 oz)
½ tsp. vanilla (Kahlua)
¾ cup powdered sugar
2-4 Tbsp. milk

1. Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt and egg. Stir in the flour little at a time until the dough comes together.
2. Knead dough on floured surface for a few minutes until it is smooth and elastic. Place in greased bowl and let rise until double in size.
3. To make the cream cheese filling, beat together the cream cheese, butter and sugar until smooth, stir in vanilla. Toss the raspberries in the cornstarch right before rolling out the dough.
4. Roll the dough into an 10" by 18" rectangle. Spread the cream cheese mixture over dough with a butter knife. Sprinkle with raspberries and roll up tightly starting on the short edge.
5. Using thread or a very sharp knife, cut the log into 8 or 9 rolls. Place them in a greased 12" skillet or 11 x 7 baking pan. Let rise in a warm place until double. Bake at 375º for 15-16 minutes. Double check the center rolls to make sure they are not doughy before removing from the oven.
6. Let the rolls cool slightly before drizzling with the glaze. Add more milk if necessary to thin the glaze.




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