Easy Raspberry Cream Cheese Danish
This
raspberry and almond cream cheese danese is so good and spicy that your friends
and family will think you picked them up at a premium bakery. They are so good!
Ingredients
- 1 tablespoon brown sugar
- 3/4 teaspoon cinnamon divided
- 15 Rhodes rolls
- 4 ounces cream cheese
- 1 tablespoon butter melted
- 2 tablespoons white sugar divided
- 45 raspberries about 2 pints
Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon almond flavoring
- 1 tablespoon butter melted
Instructions
First, To
prepare the dough, spray cooking oil on a 15x10 cooking pan, place 15 Rhodes
rolls on the pan, 3 rows with 5 rolls per row. Place a towel on the rollers and
let them go up. Book from 2 to 2 ½ hours.
Then, Once
the rollers are up, use a pair of scissors and cut them as shown in the
picture.
Use your fingers to spread the dough to make a pocket, as shown below.
In the
pocket, add a generous soup spoon of cream cheese. Garnish with 3-4
raspberries, as pictured. Repeat with the remaining rolls.
Once all the
rolls are filled, pinch the sides to seal and close the roll, as there may be
some separation of the cut from the rollers originally.
Preheat the
oven to 350 degrees. In a small bowl, mix brown sugar, 1 tablespoon white sugar
and 1/2 teaspoon cinnamon. Sprinkle the mixture evenly over the rolls. Place in
the oven and cook for 25 minutes.
Remove the
rolls from the oven and brush immediately with melted butter and sprinkle with
remaining sugar and cinnamon.
Frost,
mixing all ingredients until smooth. Sprinkle icing on the danish. Happy
Cooking Time.
