Holiday Red Raspberry Cream Rolls
This cream rolls recipe is made extra special with a touch of egg nog. Great for dessert or a sweet breakfast option.
12
Servings 12
Ingredients:
Roll dough
- 1/4 cup warm water
- 1-1/2 Tbsp yeast
- 1 egg
- 1 cup Prairie Farms Egg Nog
- 1/2 cup Prairie Farms Whole Vitamin D Milk
- 1/2 cup Small Curd Prairie Farms Cottage Cheese
- 1/4 cup Prairie Farms Sour Cream
- 1/4 cup vegetable oil
- 1-1/2 tsp vanilla
- 1/3 cup sugar
- 1-1/2 tsp salt
- 4-1/2 cups all-purpose flour
- 8 oz Prairie Farms Cream Cheese
- 1/2 cup sugar
- 1/2 cup red raspberry pastry filling
Butter Cream Icing
- 3 sticks Prairie Farms Butter softened
- 9 cups powdered sugar
- 1 Tbsp vanilla
- 1/2 cup Prairie Farms Half & Half
Directions:
Rolls
- In 4-quart mixer, dissolve yeast in water until bubbles arise. Add ingredients in order given – egg, eggnog, milk, cottage cheese, sour cream, oil, vanilla, sugar, salt and 3 cups flour.
- Stir thoroughly, then mix on speed 4 for 3 minutes.
- Reduce speed to stir, add rest of flour, 1/4 cup at time.
- When all added, knead on speed 2 for 10 minutes or until it forms smooth ball. Cover and set in warm place, let rise 1 hour.
- Pour dough on floured surface. With rolling pin, roll out to 1/2" thick
- Spread on cream cheese mixture, then raspberry filling.
- Roll up. Cut 1" thick slices. Put in greased baking pan.
- Let rise 30 minutes, then bake at 350 °F for 15 to 20 minutes.
Icing
- Cream butter till light in color.
- Slowly add powdered sugar. It's going to be dry.
- Add vanilla and half & half.