Raspberry Cheesecake Swirl Buns

Raspberry Cheesecake Swirl Buns
Glazed Raspberry Cheesecake Swirl Buns.
Cuisine: American
Recipe type: Cake
  • 1 cup (240ml) milk, warmed
  • ½ cup (135g) granulated sugar
  • 2 tablespoons active dry yeast (2 standard size packets)
  • ½ cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs
  • ½ teaspoon salt
  • 4 and ½ cups (562g) all-purpose flour, plus more for dusting/rolling
  • 8 oz Cream Cheese softened
  • ¼ Cup Butter softened
  • ½ Cup Sugar
  • 2 packages frozen raspberries
  • 2 tbsp cornstarch
  • 1 cup icing sugar
  • ¼ cup cream
  1. In a large bowl, add warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy
  2. Add softened butter, salt, eggs, and flour to the bowl and mix well.
  3. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  4. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick
  1. In a bowl mix cream cheese, butter, sugar, and vanilla with a hand mixer until smooth.
  2. Keep raspberries frozen until needed. Mix raspberries with sugar and corns starch until coated
  1. Preheat oven to 200C (400F).
  2. Butter/grease/spray with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and roll into a 12×18 inch even rectangle.
  3. Spread cream cheese mixture evenly over dough.
  4. Mix raspberries with cornstarch and spread evenly over mixture. Tightly roll dough into a long log. Cut into 12 even rolls. Arrange in prepared baking dish.
  5. Cover and let rise for about 30 minutes. Bake in oven for 25-35 minutes until golden brown and bubbly. Remove and let cool.
  6. In a bowl or jug mix together icing sugar and cream until smooth. Top rolls while still warm.
  7. Enjoy!

Watch the recipe video here:

Glazed Raspberry Cheesecake Swirl Buns

Posted by Twisted on Tuesday, August 22, 2017