RASPBERRY CREAM CHEESE ROLLS

Dough

• In a medium bowl, combine milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.
• Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.
• Knead on medium speed for 1 minute. Knead on medium-high speed until the dough is soft, about 5 minutes.
• Brush a medium bowl with some melted butter; place the dough in the bowl. Brush the top of the dough with the remaining melted butter; cover with plastic wrap.
• Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.

• When you are ready, punch the dough, turn out onto a floured surface, and roll into a 10×15 rectangle (it should be about 1/4 inch thick).

  Cream Cheese Filling

  • To make the cream cheese filling, beat together the cream cheese, butter, and sugar until smooth. Stir in the vanilla.

  Raspberry Filling

  • Toss the raspberries in the cornstarch, evenly coating the raspberries.
  • Spread the cream cheese mixture over the dough. Sprinkle with the raspberries and roll up tightly starting on the long edge.
  • Using a very sharp knife, cut the log into 12 rolls. Place them into a greased 9×13 baking pan. Let rise in a warm place until double.

  Baking

  • Bake at 350°F for 25-30 minutes.
  • Remove the rolls from the oven and let them cool for 5 minutes.

  Cream Cheese Glaze

  • While the rolls cool, in a medium bowl mix together the glaze ingredients. Add more milk if necessary to thin the glaze.
  • Pour the glaze over the warm rolls and serve.