As if Sourdough Bread is not tempting enough, when you try raspberry cream cheese rolls, blueberry danish, apple cinnamon bread, or cinnamon rolls, you can kiss your will power good-bye! I like to think there is an art to making bread and creating variations with dough is one of my favorite forms of artwork. I will share the basic process and then in separate recipes I will share what is needed for each variety. All of these use the basic Sourdough Bread recipe found here: https://sanctuary-ridge.com/2020/05/17/sanctuary-ridge-family-recipes-sourdough-bread/(opens in a new tab).
Sweet Raspberry Cream Cheese Rolls
- Sourdough Bread Dough- recipe link above
- 8 oz. cream cheese
- 1 egg
- 1 cup powdered sugar
- Raspberry jam or preserves
Directions: Prepare the baking sheet with pan spray. You can also make this in muffin tins- just spray them with pan spray! Prepare the cream cheese filling by mixing the cream cheese, egg and powdered sugar until smooth and creamy. Take 1/2 of the bread dough and roll out to a rectangle approximately 1/2 inch thick. Spread a 1/4 inch thick layer of cream cheese filling over the entire rectangle of dough. Next, spread a thin layer of Raspberry jam. It will look like this:
Now, take 1/2 inch of each end of the dough and fold them toward the center. Take the length of the dough and roll it as you would for cinnamon rolls. Pinch the end of the dough together to seal the roll. It will look like this:
Now slice the dough into 2 inch slices, like cinnamon rolls. Place each slice on a prepared cookie sheet. Repeat the process with the other half of the dough. Cover and allow to rise for 6-8 hours. Bake at 350 degrees for 20-25 minutes or until golden brown. Glaze with a simple icing glaze- I use 1 TBSP butter, 1/2 tsp vanilla extract, 1/4 cup orange juice and 2 cups powdered sugar. Mix until smooth and drizzle over sweet breads while they are still hot for a shiny glaze.
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