Raspberry Cream Cheese Cinnamon Rolls {Kinda}

HOWEVER!

I FINALLY got my dough to rise when I went to make these Raspberry Cream Cheese Cinnamon Rolls {kinda}. I say {Kinda} because they look like cinnamon rolls but they have no cinnamon in them….it’s not my fave!

Danish

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages quick rise yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• 8 oz. Cream Cheese softened
• 1/2 cup sugar
• 1 tsp. vanilla extract
• 2 egg yolks
• Seedless Raspberry Jam

Glaze

• 2 cups confectioners sugar
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 tablespoon milk

In a small saucepan heat the milk, vegetable oil, and sugar over medium heat till it’s about to boil. Turn off the heat and let it cool to about 130 degrees. ( I used a candy thermometer) Now go vacuum your living room because this is going to take about 20 minutes! Sprinkle the yeast on the top.

Mix in with 8 cups of flour, cover with towel and put in a warm place to rise. I put mine on top of our dryer while I ran a load of clothes, it was perfect. If it has grown you are on the right track, it it has not throw it away and start over, you most likely killed the yeast because your milk mixture was too hot….patience people!
While your dough rises cream together 8 oz. Cream Cheese softened and 1/2 cup sugar. Once well blended add 1 tsp. vanilla extract and 2 egg yolks. Put into the fridge until ready to assemble.

Preheat the oven to 375°F.  Stir in the baking powder, baking soda, salt, and the remaining 1 cup flour.

On a floured baking surface, roll half the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. ( I did not roll mine thin enough and wish I had they were a little too doughy)

Because I am anal retentive I used my pizza cutter to make it into a perfect rectangle but you don’t have to do that. Spread the cream cheese mixture to your desired thickness onto the dough then spoon the raspberry preserves on top. You don’t want to get too much or the buns will fall apart when you pick them up to put them in the ban. More is not better in this case. Roll the dough into a log.
Use a sharp knife or your big pizza wheel and cut them into 1 1/2 inch spirals. Take a pie pan and coat it in melted butter or spray it with non stick spray. Place your spirals into the pan.  It will take about 7-8. If you are freezing some pans put them in the freezer after this step. If not, cover with a towel and let rise for about 20 minutes. Place in the oven for 15-18 minutes until browned.

While they are getting all yummy cheesy and tart in the oven make your frosting. Just mix all the ingredients together, yes it’s that simple. If you want it thinner then add a little more milk.

When your Raspberry Cream Cinnamon Rolls come out of the oven pour the glaze over them. More is better in this case!

These are so cream cheesy and raspberry gooey. It’s my favorite breakfast pastry combo and I know you will love them.  They are perfect for Christmas morning and whenever you want a pan just pull one out of the freezer before you go to bed, they will be ready for the oven in the morning! Hmmmmm I think I’ll go get a pan out of the freezer NOW!

Print It Now!

Raspberry Cream Cheese Cinnamon Rolls {kinda}

warm gooey breakfast rolls with raspberry jam and cream cheese filling

Author: Kelley Wilson

Ingredient List

Danish

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages quick rise yeast 0.25 Ounce Packets
• 8 cups Plus 1 Cup Extra, Reserved All-purpose Flour
• 1 teaspoon heaping Baking Powder
• 1 teaspoon scant Baking Soda
• 1 Tablespoon heaping Salt
• 8 oz. Cream Cheese softened
• 1/2 cup sugar
• 1 tsp. vanilla extract
• 2 egg yolks
• Seedless Raspberry Jam

Glaze

• 2 cups confectioners sugar
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 tablespoon milk

Directions

1. In a small saucepan heat the milk, vegetable oil, and sugar over medium heat till it’s about to boil.
2. Turn off the heat and let it cool to about 130 degrees. ( I used a candy thermometer)
3. Sprinkle the yeast on the top.
4. Mix in with 8 cups of flour, cover with towel and put in a warm place to rise.
5. If it has grown you are on the right track, it it has not throw it away and start over, you most likely killed the yeast because your milk mixture was too hot
6. While your dough rises cream together 8 oz. Cream Cheese softened and 1/2 cup sugar. Once well blended add 1 tsp. vanilla extract and 2 egg yolks.
7. Put into the fridge until ready to assemble.
8. Preheat the oven to 375°F.
9. Stir in the baking powder, baking soda, salt, and the remaining 1 cup flour.
10. On a floured baking surface, roll half the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
11. Spread the cream cheese mixture to your desired thickness onto the dough then spoon the raspberry preserves on top.
12. You don’t want to get too much or the buns will fall apart when you pick them up to put them in the pan.
13. Roll the dough into a log.
14. Use a sharp knife or your big pizza wheel and cut them into 1 1/2 inch spirals.
15. Take a pie pan and coat it in melted butter or spray it with non stick spray.
16. Place your spirals into the pan. Do not over crowd. A regular pie pan takes 7-8.
17. If you are freezing some pans put them in the freezer after this step.
18. If not, cover with a towel and let rise for about 20 minutes.
19. Place in the oven for 15-18 minutes until browned.
20. While they are getting all yummy cheesy and tart in the oven make your frosting.
21. Just mix all the glaze ingredients together,
22. When your Raspberry Cream Cinnamon Rolls come out of the oven pour the glaze over them. More is better in this case!

Recipe Notes

Adapted from Pioneer Woman