Easter is the perfect time to make these awesome raspberry rolls. Remember we sell amazing Jars of House made Raspberry Jam here at the Dairy Keen, it is perfect for this recipe.
Raspberry Swirl Rolls
1 Tablespoon yeast
1 1/2 Cups warm water
3 Tablespoons powdered milk
1/4 cup butter, softened.
1/2 cup sugar
2 teaspoons Salt
1 Egg, beaten.
1/2 Cup mashed potatoes (can made from instant potatoes)
4-5 Cups bread flour (may need more or less)
4 ounces cream cheese, softened.
2 Tablespoons Powdered Sugar
2/3 Cup Raspberry Jam
3 ounces cream cheese
2 Tablespoons butter
1 teaspoon vanilla
1 ½ cups powdered sugar.
Milk to make desired consistency.
To make the dough, in mixing bowl combine all ingredients and knead until smooth but soft dough. Place into a greased bowl cover with plastic wrap and let rise until double in size, about 1 hour.
Make the Filling by combining the cream cheese, powdered sugar, and the raspberry jam. Set aside.
Punch down dough and roll out into a rectangle, the longer the dough is in length the smaller the rolls will be. Spread with the Filling mixture. Roll them up like cinnamon rolls, starting with the long side roll to make a long rope. Cut into circles using dental floss or a very sharp knife, into about 2-inch-high round rolls. Place into a 13x9 pan about 1 inch apart. Cover with a towel and let rise in a warm spot until doubled about 1 hour.
Place into a preheated oven at 350 degrees for 20-25 minutes.
Combine ingredients for frosting, add milk as needed beat until fluffy. Frost while warm and then enjoy. **You can also leave off the frosting.
Dairy Keen – Home of the Train