Dough:
1 cup milk
1/2 cup butter, melted
3 1/2 cups flour
1/2 cup granulated sugar
1/2 tsp salt
1 package active dry yeast (2 1/4 tsp)
1 egg
Filling:
1/4 cup butter, softened
1/4 cup granulated sugar
250ml bottle of Raspberry with Champagne Preserves.
Cream Cheese Icing:
240g cream cheese, softened
1/2 cup softened butter
4 cups icing sugar
1 tsp vanilla extract
Method:
- In a small sauce pan, heat up the milk until warm, but not simmering. Stir in 2 tbsp of your sugar, and your dry yeast. Set this aside for 10-15 minutes, or until bubbly.
- In the bowl of a stand mixer, stir together the melted butter, the rest of your sugar, salt, and egg. Pour your yeast mixture into this, and stir together.
- Add 3 cups of your flour to your wet mixture, and using the dough hook attachment, knead the dough for 5 minutes. If the dough is looking too wet, add in remaining flour a little bit at a time, until your dough is formed.
- once your dough is smooth, transfer it to a greased bowl, and cover with plastic wrap, or a damp towel. Set aside in a warm place to rise for 1 hour, or until doubled.
- Once your dough is ready, give it a small punch to knock some of the air out of your dough. Roll out the dough into a rectangular shape, approximately 1/4 inch thick.
- Spread softened butter all over the surface of the dough, and sprinkle sugar over top. Spread your preserves on top of the dough with a spoon. It may look messy, but it's supposed to be like that!
- starting at the long end of your rectangle, roll up your dough, pinching the dough once you get to the end, to seal the edges.
- using a serrated knife, cut dough into 1 1/2 inch pieces, and place into greased pie dishes, or a sheet pan. Cover the rolls with plastic wrap or a damp towel, and set aside to rise for 20-30 more minutes.
-Preheat oven to 375°
- Once your rolls are done rising, place them in the oven on the middle rack, for 15-20 minutes, or until golden brown on the top, and the middle of the rolls have cooked. If the top gets too brown, cover the rolls with tin foil for remainder of cooking.
- Let rolls cool for 10 minutes, then spread the cream cheese frosting on top. Serve warm. The rolls will keep in a covered container on the counter for 3 days.
Cream Cheese Icing:
- Beat your cream cheese and butter until light and fluffy. Put icing sugar in one cup at a time, mixing well after each addition. Stir in vanilla.
Comments
Agharta said:
Lovely 🤩
August 14, 2021
Anne Boner said:
They look delicious! But please do not presume that everyone has a stand mixer….maybe you could add a sentence about how to do it by hand?
December 27, 2020
Joan Juskiw said:
Wonderful recipe for anytime of the day or night…going to make asap.
yummy looking and so easy…
thank you ever so for all that you send..Joanie
December 27, 2020
Wendy DuBois said:
These won’t keep for 3 days on MY counter, unless no one else is home! Delicious!Thank you!
December 26, 2020
Michele said:
These look delicious!
December 26, 2020
Richard Thorner said:
How many rolls does this recipe make ?
September 13, 2020
Valarie LaBore said:
Delicious looking! Just in time for when I have to make something to thank someone.
Val
August 13, 2020
Susan Mayo said:
Sending this recipe to my favorite daughter! She takes after her grandmother who loved to bake. And I enjoy both of their efforts! These look yummy, and I have this jam in my jam and jelly supply 😀. Oh, my favorite daughter is quick to inform others, “I’m her only daughter.”
August 09, 2020
Debbie Browne said:
These look delicious! I am going to try the recipe.
August 08, 2020
Dinna Shaw said:
These look delicious
August 08, 2020