Raspberry Cinnamon Rolls with Cream Cheese Frosting

By mnhenselen

Ingredients

• Dough:
• 2 cups milk (2% or whole)
• 6 Tbs unsalted butter
• 7 cups (or more) all-purpose flour, divided
• 1 cup sugar
• 2 large eggs
• 4 1/2 tsp. yeast
• 2 tsp. salt
• non-stick vegetable spray
• Filling:
• 1 12 oz bag frozen raspberries, thawed
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1 Tbs cornstarch
• Cream Cheese Frosting:
• 8 oz cream cheese, at room temperature
• 1/2 cup unsalted butter (1 stick), at room temperature
• 2 cups powdered sugar
• 1 tsp vanilla extract

Details

Servings 1
Adapted from fromheretoparis.com

Preparation

Step 1

makes about 32 rolls

First combine the milk and butter in a microwave-safe bowl. I used my Pyrex measuring cup. Cut the butter into pieces so it is easier to melt.Microwave on high until the butter is melted and the temperature of the mixture is about 120-130º F. For me, it took about 2-3 minutes but I did it in one minute increments to make sure the mixture doesn't get too hot and boil over.

While your butter and milk are microwaving, sift two cups of the flour, sugar, yeast, and salt to a bowl.

Pour the butter and milk mixture into a mixer fitted with a paddle attachment.

Add the dry ingredients and eggs slowly. Mix on slow speed until well combined and most of the lumps are gone. Scrape down sides of bowl.

Add the remaining five cups of flour with the paddle attachment until the dough is combined and sticky.

At this point, you can turn the dough out onto a floured surface and knead until smooth and elastic. Or, you can do what I did and just pop in your dough hook and continue to mix.

Continue kneading at slow speed until the dough is formed into a ball and is smooth and elastic, about five minutes. If the dough is still sticky, add flour by the tablespoon full and keep mixing until it forms a ball.

Spray a large bowl with vegetable non-stick spray and plop the dough inside. Turn to coat. Cover in plastic wrap then a kitchen towel and let rise in a warm area for about two hours or until dough doubles in size.

While your dough is rising, it's time to get your raspberry sauce ready. Combine the raspberries, brown sugar and cinnamon in a small saucepan. Give it a good beating with your whisk to mash the berries and get everything mixed together.

Whisk in the cornstarch and allow to come to a small boil over medium high heat. Keep whisking the whole time. Once it reaches a boil, reduce heat to medium low and keep whisking until mixture thickens slightly, about one to two minutes. Once thickened, transfer to a container and put it in the freezer to cool while your dough finishes rising.

Punch the dough down and cut in half with your hand. Transfer the first half of the dough to a pastry sheet or other floured surface. I like to cover my pastry sheet with plastic wrap then flour so it doesn't get stained.

Roll the dough into a 15x11 inch rectangle. Grab your raspberry mixture out of the freezer and spread half of it on the dough, leaving about 1/2 inch border.

Make sure to roll carefully so you're not pushing the filling off the dough. I like to lift the dough slightly as I roll so the raspberry mixture stays in place. Once you get to the end, grab the end of the dough and bring it on top of the roll, and pinch to close.

After you have sealed the dough, grab a piece of plain dental floss to use to cut the dough.

IMG_1579

Slide under the dough about a half inch. Bring the dental floss together to cut the dough. Slice about 1/2 inch to 3/4 inch thick. Put slices on a greased 12x18 baking sheet. Repeat the same process for the other half of the dough.

You should have enough slices to fill the pan. Cover with plastic wrap then a kitchen towel. Let rise in a warm area for about 45 minutes.


Preheat your oven for 375 degrees. Bake for about 25 minutes or until the tops are golden brown. You can also tell when they are done if they sound hollow when you tap on them.

While they are baking, mix up your frosting. Combine the cream cheese, butter, powdered sugar and vanilla. I used my stand mixer again, fitted with a whisk attachment.

Mix on low speed, scraping the sides, until incorporated. Then beat on high speed for about five minutes until the mixture starts to get fluffy.