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Thu, Aug 17 2017 post by LeeshandLu From www.leeshandlusrecipebox

Raspberry Cream Cheese Rolls

A decadent raspberry cream cheese roll made easy with the help of a Rhodes white bread loaf. These are sure you make everyone happy whether it's for breakfast or dessert.

Raspberry Cream Cheese Rolls

Looking for a special breakfast to send kids off to their first day of school?  These raspberry cream cheese rolls would be perfect!  Set a loaf of Rhodes White Bread in the fridge the night before you want to make these and they'll come together in no time!Raspberry Cream Cheese Rolls

Thaw your Rhodes White Bread loaf according to the directions on the package.  Once it's thawed you're ready to get rolling.  It's ideal for working with if it is still chilled as it won't stick to your hands or the surface as much that way.  


Raspberry Cream Cheese Rolls

Press the dough out and roll it into a rectangle.  Raspberry Cream Cheese Rolls

About 12x18 will do the trick.  It's pretty forgiving and doesn't have to be a perfect rectangle!Raspberry Cream Cheese Rolls

Next, spread it evenly with the softened cream cheese, leaving a one-inch border along one of the sides.  (This is for pinching the roll closed after it's all rolled up.)Raspberry Cream Cheese Rolls

On top of the cream cheese, spread an even layer of raspberry jam.  

Raspberry Cream Cheese Rolls

Starting on the long side with no border, tightly roll up the rectangle.  Once you get to the end, pinch it closed to seal the seams.  Raspberry Cream Cheese Rolls

Cut the roll into 9 rolls of even width (about 2 inches).  I usually trim the excess off of each end before slicing in order to get the maximum filling in each roll.Raspberry Cream Cheese Rolls

Place the rolls in a grease 8x8 baking dish and let them rise about 30 minutes or until doubled in size. Raspberry Cream Cheese Rolls

Now they're ready for the oven.  Raspberry Cream Cheese Rolls

Bake at 350 until they are golden (12-18 minutes depending on your oven and type of pan).  Allow to cool for about 10 minutes before glazing them.  Raspberry Cream Cheese Rolls

Spread the glaze evenly over the warm rolls.  Enjoy!


Raspberry Cream Cheese Rolls

Ingredients:

1 loaf Rhodes White Bread

4 ounces cream cheese, softened

3 tablespoons raspberry jam


For The Glaze:

1 tablespoon butter, melted

⅓ cup powdered sugar

½ tablespoon milk

Pinch of salt



Directions:


Allow bread to thaw according to directions on package.  Dough will be easiest to work with when it is still cold, but not frozen.

On a lightly spray-greased or floured work surface, roll the dough into a 12x18 rectangle.  Spread softened cream cheese evenly across the rectangle, leaving 1 inch uncovered along the long side.  Repeat with raspberry jam.  Starting on the longer side, tightly roll the rectangle up and seal the ends.  Slice into 9 rolls and place in a greased 8x8 baking dish.  


Let rise 30 minutes or until doubled in size.  Preheat oven to 350 and bake for 12-18 minutes or until lightly golden.  Remove from oven and allow to cool for 10 minutes before glazing.  


To make the glaze, mix melted butter, powdered sugar, milk, and salt until smooth.  Add more milk if needed to obtain desired consistency.  Spread evenly over warm rolls.  Enjoy!


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Raspberry Cream Cheese Rolls

Servings: 9 | Skills: Beginning | Prep Time: 20 min (not including thaw time) | Bake Time: 12-18 min

Raspberry Cream Cheese Rolls
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Ingredients

1 loaf Rhodes White Bread
4 ounces cream cheese, softened
3 tablespoons raspberry jam

For The Glaze:

1 tablespoon butter, melted

⅓ cup powdered sugar

½ tablespoon milk

Pinch of salt

Instructions

Allow bread to thaw according to directions on package. Dough will be easiest to work with when it is still cold, but not frozen.
On a lightly spray-greased or floured work surface, roll the dough into a 12x18 rectangle. Spread softened cream cheese evenly across the rectangle, leaving 1 inch uncovered along the long side. Repeat with raspberry jam. Starting on the longer side, tightly roll the rectangle up and seal the ends. Slice into 9 rolls and place in a greased 8x8 baking dish.


Let rise 30 minutes or until doubled in size. Preheat oven to 350 and bake for 12-18 minutes or until lightly golden. Remove from oven and allow to cool for 10 minutes before glazing.


To make the glaze, mix melted butter, powdered sugar, milk, and salt until smooth. Add more milk if needed to obtain desired consistency. Spread evenly over warm rolls. Enjoy!

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