Raspberry Rolls with Cream Cheese Frosting

I've posted about these rolls before, but thought I'd do an updated post with a few more pictures.  I LOVE these rolls!!  A few years ago my sister bought me a raspberry roll from Old Grist Mill Bread Company in Utah.  It was SO delicious!!  I couldn't wait to make some similar rolls of my own.

I use my (2 loaf) bread recipe for the roll dough. 

After you mix your dough and let it rise until doubled,  Roll it out into a rectangle approximately 20 inches by 15 inches(I think mine was actually 16 inches).

Next, you will spread 3 Tablespoons of butter(melted) onto the dough.  Then you add the SEEDLESS raspberry jam on top of the butter.  You want to cover it leaving about 1 inch on the long edge you will be rolling the rolls to, so that you have a clean edge to 'pinch' the dough closed when you roll it.  A thin layer of jam will do, if you add too much jam it will be hard to keep your 'clean' edge clean when you start rolling.....does that make sense?  Now...roll your rectangle toward you...long edge toward long edge and 'seal' the edge.  I didn't get a picture of it rolled, but I'm sure you know what it should look like...a big log :)  Cut into 15 rolls ~3/4-1 inch thick.  Oops....I didn't measure very well and had one extra.  I was going to leave it out, but I just couldn't waste it.  So, do better than I did and cut 15 ;)  Cutting gets MESSY....I just collected any jam that came out as I was cutting and put it back on top of the rolls on the pan.

Place rolls onto a large baking sheet 3 x 5.  Let rise until doubled, 30-45 minutes. 

When the rolls have risen, place them into a pre-heated 350 degree oven for 25-30 minutes.  Mine where in the oven for 28 minutes.

Baked and ready for some cream cheese frosting.

Raspberry Rolls

Ingredients:

Dough:

1 cup warm water

1 cup warm milk

1/3 cup sugar

1 package yeast(2 1/4 teaspoon)

1/3 cup oil

1/2 T salt

1 egg

4-5 cups flour

Filling:

3 Tablespoons butter(melted)

Seedless raspberry jam

Frosting:

4 oz. cream cheese

1/4 cup butter

1 1/2 teaspoon vanilla

~1/4 cup evaporated milk (more or less depending on desired consistency)

1 pound powdered sugar.  

Directions:

In mixer combine yeast, sugar, and warm water; let grow until bubbly(about 5 minutes). Add milk and mix.  Slowly add 2 cups flour, mix and then add salt.  Mix in oil and egg.  Add 1/2 cup flour at a time until it comes away from side of bowl.  I continue to 'mix' my bread in my mixer(with bread hook or attachment) for 5-6 minutes to 'knead' it.  Let rise in mixing bowl, until doubled for about 30 minutes. 

Next, you will spread 3 Tablespoons of butter(melted) onto the dough.  Then you add the SEEDLESS raspberry jam on top of the butter, I use a rubber spatula to spread it.  You want to cover it leaving about 1 inch on the long edge you will be rolling the rolls to, so that you have a clean edge to 'pinch' the dough closed when you roll it.  A thin layer of jam will do, if you add too much jam it will be hard to keep your 'clean' edge clean when you start rolling.....does that make sense?  Now...roll your rectangle toward you...long edge toward long edge and 'seal' the edge.  I didn't get a picture of it rolled, but I'm sure you know what it should look like...a big log :)  Cut into 15 rolls ~3/4-1 inch thick.  Cutting gets MESSY....I just collected any jam that came out as I was cutting and put it back on top of the rolls on the pan.  Cover and allow rolls to rise until doubled 30-45 minutes(I cover mine with plastic wrap(sprayed with cooking spray) and then a tea towel).  Bake at 350 degrees for 25-30 minutes

While the rolls are cooking, combine frosting ingredients and beat until smooth.

I like to frost my rolls soon after they come out of the oven, while still hot, so that the frosting seeps down into all of the layers.

Iced Lemon Cookies

One of my sons took a cooking class while in Jr. High.  Now he has a binder full of delicious recipes that I need to try out.  We really liked these cookies!!  They are simple with only a few ingredients.  I adapted the icing recipe a little for my taste....if you prefer, you can add less lemon extract and less milk to make a thicker icing.  I attempted to drizzle my icing on the cookies....and my attempt was not that great! :) ...but I was in a hurry and I'm not even close to a perfectionist, so it was good enough for me!

Iced Lemon Cookies

Ingredients:

1 (18.25 ounce) package lemon cake mix

2 eggs

1/3 cup vegetable oil....or canola, I usually have canola

1 cup powdered sugar

1/2 teaspoon lemon extract

2 Tablespoons milk

Directions:  Preheat oven to 350 degrees.  Mix together cake mix, eggs and oil.  Drop by rounded teaspoons onto an ungreased baking sheet.  Bake for no more than 8 minutes.  Do not over bake!

To make lemon icing:  Mix together powdered sugar, lemon extract and milk.  You can always add less or more milk or powdered sugar to get it to your desired consistency. 

Now....ice your cookies.  You can spread it on thick or 'drizzle' like I did.  BUT I'm sure you can do a much better job of drizzling :)



Halloween - Pumpkin Shaped Cookie

So...I didn't really know what to name this post.  I didn't want to say 'pumpkin sugar cookie' and make you think I had some wonderful sugar cookie recipe that included pumpkin in the ingredients.

SO..anyway....just wanted to share a quick easy pumpkin shaped sugar cookie....I used my FAVORITE sugar cookie recipe....with butter cream frosting, then just added a Kit Kat for the stem.

Butter Cream Frosting

I LOVE butter cream frosting!  I posted this recipe...back when I posted the recipe for the BEST sugar cookies ever.  I decided that I would post it again....because it deserves it's own post. 

This frosting is SO good on sugar cookies and GREAT with cinnamon roles! 

One of my boys turned 6 a couple of weeks ago and asked for blue frosting for his chocolate cupcakes...so I tried the butter cream frosting and what do you know...it was also great with chocolate cupcakes.

I know that it looks like their is more frosting than cupcake...and maybe there is....

Butter Cream Frosting

Ingredients:

1 lb. Powdered Sugar

pinch of salt

1/2 cube(1/4 cup) butter (softened)

1/4 c. evaporated milk

1 1/2 t. vanilla

Directions:  With mixer, whip butter until soft and creamy.  Add powdered sugar and salt.  Add powdered sugar and mix.  Add milk a little at a time to desired consistency.  If necessary, add a little more milk to thin or powdered sugar to thicken.  Add vanilla and food coloring(if desired).  Mix well.  Spread on cake, cookies, or cinnamon rolls.