LOOK WHAT WE MADE THIS MORNING. Yum. They are the best thing ever. I know that’s what we call everything on this blog, but I mean
RASPBERRY SWEET ROLLS WITH CREAM CHEESY TYPE ICING.
Preheat oven to 425.
*2 packets of yeast (MAN that stuff is weird. I mean it’s ALIVE? And we use it in BAKING?)
*2/3 cups of sugar
*1 cup of lukewarm milk
*1 stick of butter
*4 1/2 cups of flour
*1/4 tsp salt
*10 oz. frozen raspberries (not thawed)
*1 tsp. cornstarch
*1/4 cup + 2 tbsp. sugar
*1 tbsp. raspberry jam
Cream Cheese Icing:
*1/2 cup powdered sugar
*3 tbsp. cream cheese
*1 tsp. vanilla extract
*1 tsp. milk (or more depending on how thick or thin you want the icing)
1. In a small bowl, mix lukewarm milk, yeast, and sugar. Place a dish towel over the bowl, and let it sit for 5 minutes, while the microscopic yeast wizards perform their magical ceremony to make the dough bigger. Somehow.
2. Next, in a large bowl, mix the yeast mixture with 2 eggs, softened butter, and salt with an electric mixer.
3. Add flour into the bowl, 1 cup of flour at a time.
4. If you are like me, and don’t have a stand mixer, now is the time when you roll up your sleeves and knead the dough until it forms into a ball.
5. Place dough into a greased bowl, set dish towel back over top, and let it rise for about 30 minutes (quick yeast-if you don’t have the “quick” kind, this will need to sit for 1 1/2 – 2 hours. eek!)
6. While waiting for the dough to rise, grab a small bowl. Mix together raspberries, jam, cornstarch and sugar.
7. On a flour-dusted surface, roll out the dough with a rolling pin (or, again, if you are like me and don’t have a rolling pin, roll it out by hand).
8. Spread raspberry filling on the dough, all the way to the edges.
9. Roll the dough tightly into a log, and cut into 12 individual rolls.
10. Grease a 9×12 pan, and place the rolls in pan. Bake for 25 minutes.
11. While rolls are baking, mix together cream cheese (softened), vanilla, milk and powdered sugar. If you want it a little thinner, just add more milk ( a little at a time).
12. Remove rolls from the oven, and let cool for 10 minutes. We made scrambled eggs while we waited.
13. Drizzle icing over rolls.
Devour all the foods…ok. Just kidding. But we may have each had 2 rolls. Breakfast is ready to warm up for tomorrow before church!
J & L