Lemon-Raspberry Cream Cheese Rolls
Makes:
16 Rolls
Ingredients
~Dough:
1 Cup Milk - warmed to 110°F
1/4 Cup Sugar
3 tsp instant yeast
1/4 Cup Butter - Room temperature
1/2 tsp salt
1 Egg
3 Cup Flour *add more if needed for a Soft dough,
*1 TBSP at a time.
~Filling:
•1 Block Cream Cheese, room temperature.
•1/2 Cup Sugar
•2 TBSP Cornstarch or Vanilla Maizena
•1 tsp Vanilla extract
•1/4 Cup Lemon Pie filling Powder
•1/4 Cup Raspberry Jello Powder
*Do not prepare the Lemon or Jello Powder, you will sprinkle the Powder (dry contents) on to the dough before rolling.
~Icing:
2 Cup Powdered Sugar
2 TBSP Lemon Pie filling Powder
1-2 TBSP Milk *depending on your desired consistency.
Preparation
•In a Medium size Bowl add Milk, Sugar, Yeast, Butter, Salt, Egg and half of the Flour. Mix together until well combined.
•Keep adding in the remaining Flour, 1/2 Cup at a time
•Knead for a nice Soft dough.
•Cover and let rise until doubled in size
•While the Dough is rising, make the Cream Cheese mixture and prepare your baking sheets or pan with Parchment Paper.
•In a small bowl, mix together Cream Cheese, Sugar, Cornstarch and Vanilla extract. Combine well and set aside.
•Once the Dough as doubled in size, place in a cleaned surface.
•With a Pin Roll, roll into a Rectangle shape.
•Spread on Cream Cheese Mixture
•Sprinkle on Raspberry Jello Powder, covering the Cream Cheese mixture
•Sprinkle on Lemon Pie Powder.
•Next Roll the dough, starting on the long side.
•Once Rolled, cut with a Knife or use thread to make your rolls.
•Place rolls on a prepared baking sheet or pan, cover and let rise until doubled in size.
•Preheat oven to 350°F while rolls are rising.
•Bake them for 25-30 min, until internal temperature reaches 200°F.
•Once baked, remove from oven and let cool.
•While cooling, make the icing.
•Mix together Icing ingredients until smooth, if needed add 1 more TBSP of Milk for a thinner consistency.
•Glaze Rolls with pipping bag or spread on with a Spatula.
Enjoy!!