Glazed Raspberry Cheesecake Swirl Buns From Scratch

If you love cinnamon buns and raspberry tarts or cheesecake, this recipe may just be your new favorite. Twisted released a tutorial video for how to make glazed raspberry cheesecake swirl buns and they’re everything you might want from a dessert. They’re similar to a cinnamon bun, but with a sweet and tangy twist. Thankfully,If you love cinnamon buns and raspberry tarts or cheesecake, this recipe may just be your new favorite. Twisted released a tutorial video for how to make glazed raspberry cheesecake swirl buns and they’re everything you might want from a dessert.

Thankfully, you don’t even need to be an experienced baker to handle this project. There are only three sections to the recipe, which makes things incredibly simple: The dough, the icing, and the raspberry filling.

Ingredients

Dough:

• 1 cup (240ml) milk, warmed
• ½ cup (135g) granulated sugar
• 2 tablespoons active dry yeast (2 standard size packets)
• ½ cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
• 2 large eggs
• ½ teaspoon salt
• 4 and ½ cups (562g) all-purpose flour, plus more for dusting/rolling

Filling:

• 8 oz Cream Cheese softened
• ¼ Cup Butter softened
• ½ Cup Sugar
• 2 packages frozen raspberries
• 2 tbsp cornstarch

Glaze:

• 1 cup icing sugar
• ¼ cup cream

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Instructions

1. In a large bowl, add warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy
2. Add softened butter, salt, eggs, and flour to the bowl and mix well.
3. 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.
4. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ 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:

1. Preheat oven to 200C (400F).
2. 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.
3. Spread cream cheese mixture evenly over dough.
4. 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.
5. Cover and let rise for about 30 minutes. Bake in oven for 25-35 minutes until golden brown and bubbly. Remove and let cool.
6. In a bowl or jug mix together icing sugar and cream until smooth. Top rolls while still warm.
7. Enjoy!