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Raspberry Cream Cheese Rolls Recipe

Raspberry Cream Cheese Rolls recipe


These rolls are like a sweet hug in the morning. We make a soft dough, fill it with raspberry jam, and add cream cheese. Then we bake them until they're golden. They're a bit like bread with fruit and cheese inside!


210 ml whole milk
60 g unsalted butter
430 g all-purpose flour
7 g instant yeast
60 g granulated sugar
1 large egg
1 tsp salt
300 g raspberries
60 g granulated sugar
1 tbsp lemon juice
200 g cream cheese
30 g powdered sugar
1 tsp vanilla extract
Zest of 1 lemon


Start by heating 210 ml of milk and 60 g of butter in a saucepan until the butter melts. Let it cool until it's warm.
In a mixing bowl, combine 430 g of flour, 7 g of yeast, 60 g of granulated sugar, 1 large egg, and 1 tsp of salt. Add the warm milk mixture and stir until a dough forms.
Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic. Place it in an oiled bowl, cover with a cloth, and let it rise in a warm place for 1 hour.
While the dough is rising, make the raspberry filling. In a pan, cook 300 g of raspberries with 60 g of sugar and 1 tbsp of lemon juice over medium heat for 10 minutes. Let it cool.
Roll out the dough into a 25cm x 30cm rectangle. Spread the raspberry filling on top, leaving a border around the edges.
Roll the dough into a log, starting from the long side. Cut into 9 equal pieces and place them in a greased baking dish. Cover and let them rise for 30 minutes.
Preheat your oven to 190°C (375°F).
Bake the rolls for 25-30 minutes until they're golden brown.
Mix 200 g of cream cheese with 30 g of powdered sugar, 1 tsp of vanilla extract, and lemon zest. Spread this mixture over the warm rolls before serving.

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