<< Back to Recipe

Select Sizes

3'x5' Cards 4'x6' Cards Full Page Full Page With Image

Raspberry Cream Cheese Crumb Cake

Skill: Beginning Prep Time: 25 Bake Time: 45 Servings: 10-12

Notice (8): Undefined offset: 1 [APP/views/recipes/print_recipe.ctp, line 237]


12 Rhodes Dinner Rolls, thawed to room temp
For the filling
½ cup butter, at room temp
½ cup sugar
3 eggs
2 bricks (16 oz) cream cheese, at room temp
¼ cup corn starch
1 teaspoon vanilla extract
1 cup fresh raspberries
For the Topping
1 cup flour
¼ cup sugar
Pinch of salt
5 Tablespoons butter, at room temp


Flour a large surface (I like to use my biggest cutting board) and a rolling pin. Combine the 12 balls of dough and roll them into a large rectangle of even thickness. Cover with plastic wrap and let rest while you prepare the filling.
In a large bowl, add the butter and sugar and cream until light and fluffy.
Add in the eggs, cream cheese, corn starch, and vanilla. Mix until fully combined.
Uncover the dough and lay it into your jelly roll pan, allowing dough to come up the sides and trimming any excess.
Pour in the cream cheese mixture and spread evenly. Top with raspberries and gently tuck them into the cream cheese mixture.
In a small bowl, add the softened butter, sugar, and salt. Mix with a fork. Slowly add in the flour and continue mixing until crumbly. Sprinkle over the raspberries and cream cheese filling.
Let rest for about 15 minutes then bake for 45 minutes at 350 degrees.