1. In a large bowl, mix warm milk, sugar, and yeast. Allow it to sit for 5 minutes until frothy.
2. Add softened butter, salt, eggs, and flour to the bowl, and mix well.
3. Place the dough in an oiled bowl, cover, and let it rise for 1 hour or until it has doubled in size.
4. On a lightly floured surface, roll out the dough to a 16×12-inch rectangle with a ¼-inch thickness.
5. In a separate bowl, combine softened cream cheese, butter, sugar, and vanilla until smooth.
6. Keep the raspberries frozen and mix them with sugar and cornstarch until coated.
7. Preheat the oven to 400°F. Grease a 9×13 inch baking dish and line it with parchment paper.
8. Spread the cream cheese mixture evenly over the rolled-out dough, then distribute the raspberries evenly.
9. Roll the dough into a long log and cut it into 12 even rolls. Arrange them in the prepared baking dish.
10. Cover and let the rolls rise for about 30 minutes. Bake in the oven for 25-35 minutes until golden brown and bubbly.
11. In a bowl, mix together icing sugar and cream until smooth. Drizzle the glaze over the warm rolls.
Enjoy your raspberry cream cheese rolls!
These Raspberry Cheesecake Swirl Buns are a delightful twist on traditional cinnamon buns. Whether you choose to indulge in them for breakfast, as a dessert, or simply for a sweet afternoon treat, their combination of raspberry and cheesecake flavors will surely leave you wanting more. Enjoy the soft and fluffy buns filled with a creamy and fruity center, and savor every delectable bite.
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