Superbly delicious with a morning coffee, a sugar blast that will kick-start your day. And easy to make . . .

 

Raspberry Cheesecake Coffee Buns

 

Dough:

1 cup (240ml) milk, warmed

1/2 cup (135g) granulated sugar

2 tablespoons active dry yeast (2 standard size packets)

1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces

2 large eggs

1/2 teaspoon salt

4 and 1/2 cups (562g) all-purpose flour, plus more for dusting/rolling

 

Filling:

8 oz Cream Cheese softened

1/4 Cup Butter softened

1/2 Cup Sugar

2 packages frozen raspberries

2 tbsp cornstarch

1 tsp vanilla

 

Glaze:

1 cup icing sugar

1/4 cup cream

1.5 ouncesGrand Marnier

 

How You Make It:

In a large bowl, add warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy

Add softened butter, salt, eggs, and flour to the bowl and mix well.

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.

Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx 1/4 inch thick

 

Filling:

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

 

Assembly:

Preheat oven to 200C (400F).

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.

Spread cream cheese mixture evenly over dough.

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.

Cover and let rise for about 30 minutes. Bake in oven for 25-35 minutes until golden brown and bubbly. Remove and let cool.

In a bowl or jug mix together icing sugar and cream until smooth. Top rolls while still warm.

Enjoy!