Raspberry Cinnamon Rolls

raspberry cream cheese rollsIf I could, I would give you each a raspberry cream cheese roll. Partially because I love to pass out food to my friends and family, but mostly because I want you to understand just how stinking amazing this raspberry cream cheese glaze is. OH. MY. HEAVENS. In fact, I just remembered I have a small container left in the fridge… OH! Graham crackers, that’s the perfect dunking tool.

Raspberry Cream Cheese Rolls

Ok, back to the recipe. I was a bit worried when¬†I first made the rolls. They are tender, and perfect, but I just couldn’t bring out the raspberry enough. I stressed, I worried, and finally my friend said, turn the glaze into a raspberry glaze. BOOYAH! That’s the answer. I worried for about 5 seconds that it would be berry overkill, but I quickly through caution to the wind and plunged into the glaze. It. Is. Fantastic. Utterly so. I could honest to goodness hold the spoon above my mouth and just drizzle it in. Ok, I really did do that. Mmmmm.Grinding WheatI started out by grinding some wheat. It took absolutely no time at all, and no I don’t mean a mere 5 minutes, I mean like 1 minute later and this amazingly wonderful, WonderMill had the job done. Then I did some white flour and we were all set. A mixture of the two isn’t necessary at all. You could totally pick one or the other.I just thought I would give this a go. It worked great, but I totally understand if you would rather choose one flour and only use it. Totally get it.Either way, I’m pretty sure these will be such a crowd pleaser or maybe even help you make a new best friend. ūüėČ

Raspberry Cinnamon Rolls

3/4 and 1/2 Cup Divided Milk

4 1/2 Teaspoons Instant Yeast

2/3 Cup plus 2 Tablespoons Sugar, divided

1 Teaspoon Salt

1/2 Cup Unsalted butter

3 Large Eggs

2 1/2 Cups White Flour

2 Cups Whole Wheat Flour

Thread or unflavored floss

Warm 1/2 Cup of the milk in a pot or the microwave until warm but not hot. Place the warm milk in a bowl and add the 2 tablespoons of sugar. Sprinkle the yeast in and let proof (let it sit until it is big and foamy).

Meanwhile, scald 3/4 cup of milk (cook over medium low heat until it begins to foam around the edges.) Remove from the heat and add the 2/3 cup sugar, butter and salt. Stir until the butter is completely melted. Let cool to room temperature.

Add the yeast mixture to the milk mixture and stir together.

Place 3 cups of the flour in a large bowl, add the wet ingredients and stir to combine. Add more flour until the dough begins to pull away from the bowl. This is a sweet bread recipe and therefore will not be smooth and elastic, but instead sticky. Cover the bowl and allow to rise until doubled in volume.


1 Package Neufchatel Cheese or Low Fat Cream Cheese

1/3 Cup Frozen Raspberries, thawed and drained of excess juice

1/2 Cup Brown Sugar

1 Teaspoon Cinnamon

Combine all of the ingredients in a bowl, and using a handheld mixer, mix to combine evenly.

After the dough has risen, lightly flour a work surface and roll the dough out 1/4″ thick. Spread the filling all over the dough. Starting with the side opposite of you, begin to roll up the dough, as tightly as possible. Don’t worry if some of the filling comes out. Once you have your “roll”, slide a piece of floss or thread under about 1 1/2-2″ of the log. Hold onto each end of the string, cross them as if you are about to tie a shoe, making an x, and pull tight to cut off your first cinnamon roll. Repeat all the way down the log.

Place in a lightly greased baking pan, and cover. Allow to rise for 30-60 minutes.

Heat the oven to 350 and bake for 15-25 minutes. Cool slightly and top with glaze!

2 Cups Powdered Sugar

2/3 Cup Raspberries

1 Teaspoon Almond Extract

2 Oz Neufchatel or cream cheese

A tablespoon of milk if needed.

Mix everything in a bowl, using a handheld mixer and set in the fridge until the rolls are done.

About ohsweetbasil

Carrian Cheney was born and raised in Vancouver, Washington, but now resides in Lehi, Utah with her handsome husband and two darling, blonde girls. Carrian started the food blog, Sweet Basil, back in 2009 with the idea that anyone can succeed in the kitchen with a point in the right direction. Sweet Basil aims at educating and inspiring readers with how to "reinvent family dinner" You can connect with Carrian through Twitter, Facebook and Pinterest.  

Grain Mill Wagon Challenge Experience:
I was so thrilled to be given the opportunity to participate in the Grain Mill Wagon Challenge. I love that not only was it fun to see what everyone else was doing and making, but it was awesome to have the challenge of making so many new and fun recipes myself. I decided that I really wanted to play around with the mill which is why I chose to use different grains like, Kamut. I have to say that not only does grinding your own flour make sense nutritionally, but I love how much lighter it is and how my baked goods turned out. What a fantastic opportunity to get in the kitchen and just have fun with the Grain Mill. It's quick, easy, and the cleanup takes absolutely no effort. I'm pretty much sold, and I'm determined to help others feel the same way.

This entry was posted in Grain Mill Challenge and tagged . Bookmark the permalink.

One Response to Raspberry Cinnamon Rolls

  1. Chris says:

    Wow, grinding your own wheat is some pretty epic stuff. They look really good, can’t wait to try them.

Leave a Reply

Your email address will not be published. Required fields are marked *


Related Posts on the Grain Mill Wagon: