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Raspberry-Cheesecake Breakfast Rolls
Submitted by: Melissa E.
A sweet yeast dough is rolled out, spread with cheesecake-flavored cream cheese and raspberry jam, then re-rolled, sliced, baked, and drizzled with a powdered sugar-milk glaze.
Ingredients
- Dough:
- 1 c. warm milk
- 1 packet of active dry yeast
- 1/2 c. sugar
- 1 egg
- 1 T. oil
- 1/2 t. salt
- 2 c. flour plus additional flour (whole wheat flour may be used for half the amount, if desired)
- 8 oz. tub of Cheesecake-flavored soft cream cheese (room temperature)
- 1 c. raspberry preserves
- 1 beaten egg and 2 T. water
- Glaze:
- 1 c. powdered sugar
- 1/2 t. vanilla
- 1-2 T. milk
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Method
Combine milk, yeast, and sugar in a large mixing bowl. Let sit for five minutes. Beat in egg, oil, and salt until well combined. Add the 2 c. of the flour and mix. Continue adding more flour, about 1/2 cup at a time, to make a moderately soft dough that pulls away from the sides of the bowl. Cover with a damp towel, place in a warm area, and allow dough to double (30-60 minutes). Remove dough from bowl and roll out on a floured surface to a 12x18" rectangle. Spread cream cheese evenly over dough, then spread preserves evenly over the cream cheese. Roll up from the long side of the dough in jelly roll fashion; moisten and pinch the seam when finished. Place roll seam side down on surface; cut into 12 equal slices using dental floss or thread. (Slide floss under roll to desired point, cross floss over the top of the roll, and then pull floss ends in opposite directions.) Place rolls in greased 9x13" baking pan. Let rise in a warm place until doubled in size (30-60 min.) Brush egg wash over the rolls before placing in the oven. Bake at 350 for 15-18 minutes or until golden brown. After removing from the oven, drizzle the glaze over the rolls while still hot. Eat warm or cool.
Notes:
Number of Servings: 12
Submitted by: Melissa E. ( See all of Melissa E. Recipes )
