Saturday, January 30, 2010

Rasberry Cream Cheese Rolls

A couple of weeks ago I posted some pictures of Raspberry Cream Cheese Rolls that I took several different recipes and made my own. I have to warn you, these have been called "the highly addictive rolls" by several people in my family.

Oatmeal Bread Dough Recipe

1 package active dry yeast

1/4 c warm water

2/3 c scalded milk

1/4 c sugar

1 tsp salt

1/4 c butter

2 1/2 c all purpose flour

1 egg beaten

1 c quick oats

zest of 1 orange

Cream Cheese Filling Recipe

8 oz softened cream cheese

2 TB softened butter

1/4 c sugar

1/8 tsp salt

1 tsp vanilla

1 1/2 tsp lemon juice

1 Can Raspberry pie filling or homemade raspberry freezer jam

Cream Cheese Frosting Recipe

8 oz softened cream cheese

1/2 c butter

1 tsp vanilla

1 tsp lemon juice

1 TB milk

3 c confectioners sugar

Directions for the Dough:

1. Scald milk

2. Dissolve yeast in 1/4 c warm water

3. Pour scalded milk over sugar, salt, butter; cool to lukewarm

4. Stir in 1 c of flour and the beaten egg

5. Add yeast-water mixture

6. Add oats and orange peel

7. Stir in enough of the remaining flour to make a soft dough

8. Turn dough out onto floured surface and knead until smooth

9. Place in a greased bowl, turning to grease top

10. Cover and let rise in warm draft-free place until doubled in bulk

11. Punch down and let rest of 10 minutes (while waiting make the cream cheese filling mixture)

12. Divide dough in half

13. With half the dough roll it out to a 9 x 12 rectangle (I don't measure I just do until it looks right)

14. Spread with 1/2 the cream cheese filling mixture and then with about 1/2 c to 2/3 c of the raspberry pie filling.

15. Roll up along the long edge and pinch edge to seal

16. Spray a 13 x 9 cake pan with Pam or butter

17. Cut the roll in about 1 in rounds and place cut side up in the baking pan. (this is really messy, the raspberry and the filling will try to squeeze out just do the best that you can)

18. Repeat from step 13 with the remaining half of dough.

19. Cover and let rise in a warm draft-free place for 30-45 minutes until doubled

20. Bake at 350 degrees for 30-35 minutes.

21. Cool slightly and frost with cream cheese frosting.

22. Enjoy!

1 comment:

  1. Thank you!!! I ought to try them and bring them to the next game night. I hope you know HOW MUCH I appreciate YOU!