raspberry cream cheese rolls

How To Make raspberry cream cheese rolls

• Step 1
  DOUGH... In the bowl of a stand mixer, add yeast, lukewarm milk, and 2 Tbsp powdered sugar. Stir and let it proof for 7 to 10 minutes or until foamy and bubbly.
• Step 2
  Meanwhile, in a large bowl, combine flour, lemon zest, and salt; whisk and set aside.
• Step 3
  Add beaten eggs, melted butter, and remaining powdered sugar to the yeast mixture. Using the paddle attachment, process on speed 3 until blended.
• Step 4
  Switch the attachment for the dough hook and add dry ingredients.
• Step 5
  On low speed, mix until just combined before increasing back to speed 3. Process until the dough clings around the hook, adding 1 tablespoon flour at a time to a maximum of 3.
• Step 6
  Increase speed to 4 and knead for 4 minutes – dough will still be sticky.
• Step 7
  Grease a large bowl with grapeseed oil and set aside.
• Step 8
  Form a ball by pulling the dough under and transfer it to the prepared, greased bowl, swirling it around to coat with oil.
• Step 9
  Cover with a clean dish towel and transfer to a draft-free area. Let it rise for 2 hours or until it doubles in size.
• Step 10
  Grease a 9 x 13-inch baking dish with butter or cooking spray; set aside.
• Step 11
  After 2 hours, punch the dough to knock the air out and place it on a lightly floured work surface.
• Step 12
  Form a ball by pulling under before rolling dough into a 12 by 18-inch rectangle (use a ruler if needed).
• Step 13
  Spread the filling out evenly onto the dough, leaving about 1 1/2 to 2 inches from the edges.
• Step 14
  Roll the longer side of the dough tightly to the other side; cut the ends to make it even.
• Step 15
  Using a bench scraper, cut the dough into 12 even pieces, about 1 1/2 inches thick.
• Step 16
  Transfer them to the prepared baking dish and cover with a towel. Let it proof for 45 minutes.
• Step 17
  Preheat oven to 350 degrees F.
• Step 18
  When proofing time is done, transfer the dish to the preheated oven and bake for 33 to 35 minutes or until golden brown. If halfway through baking, the top gets brown too fast, cover loosely with foil.
• Step 19
  Remove from the heat and allow to cool on a wire rack while making the icing.
• Step 20
  FILLING... In a small bowl, combine sugar and corn starch.
• Step 21
  In another bowl, add frozen raspberries and the corn starch mixture; toss to coat.
• Step 22
  CREAM CHEESE ICING... In the bowl of a stand mixer, add cream cheese. Using the paddle attachment, beat the cheese until smooth and creamy.
• Step 23
  Add sugar, milk, vanilla extract, and salt. Reduce the speed to low and process until blended, about 20 seconds, cleaning the sides and bottom of the bowl. Increase speed to high and beat for 1 minute.
• Step 24
  Spread icing over warm rolls and serve immediately. To store leftovers, cover with foil and transfer to the fridge for up to 5 days.
• Step 25
  To view this scrumptious recipe on YouTube, click on this link ➡ https://youtu.be/IYtOCQh6Iss
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