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Raspberry Sweet Rolls with Cream Cheese Icing
Ingredients
  • subheading: Dough:
  • 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
  • ⅔ cup ( 135g) granulated sugar, divided
  • 1 and ½ Tablespoons ( 14g) Platinum Yeast from Red Star (2 standard-size packets)*
  • ½ cup ( 113g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs, at room temperature
  • ½ teaspoon pure vanilla extract or vanilla bean paste
  • ½ teaspoon salt
  • 4 and ½ cups ( 563g) all-purpose flour or bread flour ( spooned & leveled), plus more as needed
  • 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)
  • subheading: Filling:
  • one 10-oz. package (about 2.5 cups or 300g) frozen raspberries (do not thaw)
  • ⅓ cup ( 67g) granulated sugar
  • 1 teaspoon cornstarch
  • subheading: Cream Cheese Icing:
  • 4 ounces ( 113g) full-fat brick cream cheese, softened to room temperature
  • 1 cup ( 120g) confectioners’ sugar
  • 1 Tablespoon (30ml) whole milk or heavy cream
  • ½ teaspoon pure vanilla extract or vanilla bean paste
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