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Raspberry Cream Cheese Rolls

Skill: Beginning Prep Time: 20 Bake Time: 12-18 Servings: 9

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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


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!