Cooking with Paula Deen

SEASONAL BREADS

Raspberry Cream Cheese Sweet Rolls

Makes 9

Dough:

4 cups all-purpose flour
¼ cup sugar
2 tablespoons baking powder
2 teaspoons salt
½ cup cold unsalted butter
1¾ cups whole milk

Filling:

1 (8-ounce) package cream cheese, softened
1 tablespoon unsalted butter, softened
¾ cup confectioners’ sugar
1/3 cup raspberry preserves

Glaze:

½ (8-ounce) package cream cheese, softened
½ cup confectioners’ sugar
¼ cup whole milk

1. Preheat oven to 375°. Spray a 9-inch round cake pan with baking spray with flour.

2. For dough: In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a box grater, grate cold butter into flour mixture; gently stir to coat butter in flour mixture. Gradually add milk, stirring just until a dough forms. (You may not need full amount of milk; do not overmix.) Turn out dough onto a lightly floured surface, and pat into a 15x11-inch rectangle.

3. For filling: In a medium bowl, beat cream cheese and butter with a mixer at medium speed until smooth and creamy. Add confectioners’ sugar, beating until smooth. Spread cream cheese mixture onto dough, leaving a ½-inch border on all sides. Spread preserves onto cream cheese mixture.

4. Starting at one long side, roll up dough into a log, pressing seam to seal. Using a serrated knife, cut log into 9 slices, about 1½ inches thick. Place slices, cut side up, in prepared pan.

5. Bake until lightly browned, about

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