Raspberry Cream Cheese Cinnamon Rolls

Mix the water and yeast, then add the donut mix. Or, if you’d rather use your regular cinnamon roll dough recipe, that would work too.

Let rise till doubled. Reserve 1/4 of dough. Roll out the 3/4 and spread with 3/4 of the butter and brown sugar and cinnamon. Roll it up, cut into 12 pieces, and lay each piece (cut side down) in a 9×13 or larger pan.

Tips for cutting rolls: I use a string… slide it under the rolls, bring the ends up over, cross them and pull, and it makes a nice cut without smashing… ok, maybe everyone cuts rolls like that… I learned it from my mom. Also, to get them an even 12 pieces, cut in the middle first, then each section in half, then thirds from there.

Pipe raspberry filling and cream cheese filling on top of rolls.

Note: If you don’t have access to the cream cheese filling, try this: 8 oz softened cream cheese, 1 egg, 1/4 cup sugar, and 1/2 tsp. vanilla. Beat till smooth. Put it in a plastic storage bag (or a decorating bag), cut the corner off, and pipe it onto the rolls.

Roll out the reserved dough. Spread with reserved butter, brown sugar, and cinnamon and cut into small pieces (about 1/2″ squares). Lay on top of filling. Let rise about an hour.

Bake 25-30 min at 350. Let cool for several minutes. Drizzle with glaze (powdered sugar, vanilla, and milk).