Traditional sweet rolls are one of those comfort foods that many people simply can not resist. I know I’m one of those, for sure. This recipe variation is a fun twist on a delicious sweet roll with a perfect balance of tart berries and sweet icing. Brighten up your morning with a raspberry sweet roll and thank me later.
Raspberry Cheesecake Sweet Rolls
Dough:
- 2 cups warm water
- 1 tbsp yeast
- 1/2 cup sugar
- 1/2 cooking oil
- 1 tsp salt
Filling:
- 1/4 cup grass fed butter; softened
- 1 cup brown sugar
- 2 tbsp ground nutmeg
- 2 cups frozen raspberries
Bloom yeast in warm water. Mix together 2 cups flour with sugar and salt. Add in warm water, oil, and proofed yeast. Slowly add more flour 1/2 cup at a time until a soft dough is formed. Knead the dough for 2 minutes. Place in a large mixing bowl and cover lightly with a dish towel to rise until the dough has doubled in size. Once the dough has doubled, turn onto a floured surface and roll into a rectangle, approximately 1/2 inch thick.
Spread softened butter over rolled dough using the back of a spoon or your hands. Mix together brown sugar and nutmeg. Sprinkle evenly over buttered dough. Spread raspberries over the dough and roll dough, jelly roll style to form a log. Cut into 12 even rolls and place on a greased cookie sheet. Again, cover lightly with a dish towel to rise until the dough has doubled in size.
Bake at 350 degrees for 20-25 minutes or until lightly browned. Once rolls have cooled completely, spread icing evenly over each roll.
Cheesecake Icing:
- 4 oz cream cheese; softened
- 1/4 cup grass fed butter; softened
- 1 tsp vanilla
- 1 tbsp milk
- 3-4 cups powdered sugar
Beat cream cheese and butter together until mixed well. Add vanilla, milk, and powdered sugar, mixing until smooth.
This icing can be doubled or tripled and is great on any kind of sweet roll or cinnamon roll. We also like to use it on sugar cookies and cakes.