Stracciatella Sweet Rolls

These are a 10, ten, Ten, TEN. They are good. Okay, maybe I'm a little too confident. My man rated them a 9 out of 10. And one of my best girlfriends rated them a 8.5 out of 10. That's a pretty good rating especially for two people who went to the higher level high schools here in the Netherlands. I'm told it's pretty much impossible to earn a 10. Unlike the United States where A's are given left and right. Just sayin' ...so in my opinion anything above 8 is pretty much the same thing as a 10.

Anyway, I was walking through the Aldi checking out new products when I come across Stracciatella boterham pasta - that's Dutch for sandwich spread. That's one of the sweet things about living in Europe... we don't just have Nutella - we have just about anything you can think of to spread on bread. So, I see it and grab a jar of it and try it out at home immediately... and to be honest, on bread it's a bit boring... but I know I can do something more with it. I try it sandwiched between to ginger cookies and I like it. 


Yeah so I figured it would be better as dessert, obviously.


I knew I would need to create a Stracciatella sweet roll that featured this spread. So, I did. But I didn't just smear it inside regular dough - I made the dough -  yes, but I sprinkled it and kneaded it throughout with chocolate pieces. Then I topped the baked rolls with more yummy delish stracciatella glaze - three times we have stracciatella and it works. It's just plain awesome. They are so good... and for once, I'll be making these for Thanksgiving dessert instead of pumpkin sweet rolls - which, let's admit - are a little overdone. Pumpkin cheesecake, pumpkin muffins, pumpkin cookies, pumpkin pie, pumpkin cinnamon rolls - I've had enough pumpkin... I'm having stracciatella!


I like to think of myself as trend setter - I'm just ahead of my time.


I go back to the Aldi, only about a week later, and this stuff is completely cleaned out... so I searched and I hoped and down under all the caramel sandwich spread, I find one lone jar of stracciatella spread - yes... it's mine, it's all mine!

• In a large glass bowl, combine 2 tablespoons warm milk and 1 package vanilla sugar plus 1 teaspoon active dry or instant yeast. Let rest. 
• Add in 1/2 cup slightly warm milk, 1/4 cup caster sugar, and 1/4 cup light colored oil (vegetable oil) plus 1/2 teaspoon salt. Mix in 2 to 2 1/4 cups white all purpose flour. Knead until dough is not too sticky and then put into oiled bowl and cover with plastic wrap. 
• Let rise in warm place until doubled. After about one hour, punch down dough. Knead in about 2 tablespoons dark chocolate flavored flakes or finely chopped dark chocolate pieces. Let rest 10-20 minutes. 

• Roll out into rectangle. Spread with 1/4 to 1/3 cup Stracciatella sandwich spread and sprinkle about 1/2 teaspoon gingerbread or pumpkin pie spice over that. Roll up and cut into 8 equal slices. Place into a buttered glass casserole or pie plate. Let rise again in warm place till doubled - about 30 minutes. 

• Bake in preheated oven 175-C for 10 minutes, then adjust the heat to 150-C and continue to bake 5-10 minutes till dough springs back lightly when touched. Remove from oven. Let cool slightly. 
• Prepare glaze: mix together 1 cup sifted powdered sugar, 2 tablespoons milk and 1/4 teaspoon clear vanilla extract. Blend in 1/2 to 1 teaspoon dark chocolate flakes. Then stir in about 2 tablespoons stracciatella sandwich spread. Drizzle this mixture evenly over rolls. 

Makes 8 sweet rolls that rock - serve warm. Even yummy the next day - just warm them in the microwave for about 30 seconds on high power.

Toblerone-filled Honey and Almond Sweet Rolls

Coarsely chop one Toblerone bar - and try not to eat too much of it - you'll want it on for the rolls.

I've been going through a fun little cookbook called My Best Friend Named Chocolate. It's inspired me to use chocolate more freely in other areas as well. And not just baking chocolate or cocoa - but Toblerone as well. The other day I whipped up a batch of these:

Check out those melted pieces of Toblerone bursting out... now comes the good part... the glaze!

 I used my simple BASIC ROLL MIX. Filled the dough with a slightly spicy yet sweet honey spread. Then I divided the chopped Toblerone evenly over and rolled it up, sliced... and baked 'em. Next came a second helping of more yummy goodness: 

One wicked sweet roll exploding with goodness!

A shiny sweet glaze and toasted almond pieces make this one awesome taste experience. I'm sure to enjoy them again and again.




For 12 rolls use BASIC ROLL MIX or other hot roll mix for your basic dough. So, I do this:

• Combine in a mixing bowl 1 1/2 teaspoons active dry yeast, 3/4 cup warm water - let sit to become foamy. Then add 1 egg, beaten and 1/4 cup melted margarine or vegetable oil. Mix in 3 cups BASIC ROLL MIX and extra flour if needed to make a soft, not too sticky elastic ball of dough. Put into a bowl buttered with oil and turn to coat. Place someplace warm like the oven on it's lowest setting for at least an hour to rise, covered with plastic wrap.
• Then prepare filling. Stir together in a small bowl 2 Tablespoons Dutch cocoa powder, 2 heaping teaspoons ground cinnamon, 1/2 heaping teaspoon ground cayenne pepper, 2 tablespoons melted butter or margarine and 1/2 cup agave syrup or honey (I like honey).
• After dough has doubled in size, punch down and let rest 10 minutes. Then roll out on floured surface to good size rectangle shape - about 1 centimeter thick. Spread with filling and coarsely chopped Toblerone. Roll up and slice into 12 equal pieces and place on prepared baking sheets to rise again (about 30 minutes in oven on the lowest setting).
• Prepare frosting and toast almonds, if using. For frosting combine in a mixer 1/4 cup butter or margarine at room temperature, 1/8 teaspoon salt, 1/2 teaspoon vanilla extract, 1/8 teaspoon almond extract and 1/2 cup sifted powdered sugar. Mix well, continue mixing and adding in powdered sugar up to 2 cups total and 2 tablespoons water or milk to thin as desired. Keep beating up to 10 minutes. This makes the frosting nice and fluffy. Great for topping your rolls if you like your frosting piled high - then wait till they cool a little while before you do that otherwise the frosting turns to glaze as it melts all over the place on hot rolls (but I like it this way, too).
• After rolls have doubled a second time, bake in oven at 175-C degrees for 15 minutes or so. Keep an eye on them so they don't burn. All ovens are different so really - keep your eye on them. If it needs to go longer - go ahead but I noticed if I tap the top of the bun or lift it a little with the spatula you can see if it's cooked well enough on top and underneath.
• Top with frosting/glaze and toasted almonds. They are very sweet so I suggest serving them with a nice tall and cold glass of milk :)

Cran-Apple Cider and Pumpkin Pie Sweet Rolls

At our annual Church Christmas Dinner this year I brought home-made Cran-Apple Cider. I tripled the recipe and discovered that hot cider is not that popular among the Dutch - and maybe it was also because we had a small turn out this year. The food was good, though. Well, I wasn't just gonna let all that cider go to waste so I brought it back home. We've been drinking it cold - the kids like it a lot better this way, and admittedly, I do, too. Then I got to thinking, like I always do - how about cider in sweet rolls. Heck, why not? I used Root Beer last week - so this week I used cider.

(I'll post the Root Beer Sweet Roll recipes next week probably. I've also got a Eggnog Sweet Roll recipe in the works.)

Usually, less is more. True for a lot of things. But this time, not only did I use the cran-apple cider, but I paired it with pumpkin pie filling (like Oh She Glows) and added in fresh cranberries and holiday apple pie muesli.

The thing I liked best about these rolls - they were sweet and tart! And even though I don't yet have a top 10 favorite rolls list on here... if I did - this one would be on the top 10 - that's how good they are.

This was also my first time baking with cranberries. I totally like cranberries now. I'm going to go out into blogdom and look for more cranberry recipes to try. I found one already - tomorrow will be a good day to try them: Fresh Cranberry Orange Cookies.

It seems I'm not the only one baking sweet rolls with cranberries. Yesterday I saw these: Cranberry Sweet Rolls at Bravetart by Stella Parks. Hers look super tasty. Cranberry with cream cheese topping - can't go wrong with that!

Do you have a favorite recipe to bake with cranberries? Do share!

Recipe: Cran-Apple Cider + Pumpkin Pie Sweet Rolls
Makes 12 large rolls

1 cup warm cran-apple cider
1 1/2 teaspoon active dry yeast
1 egg
1/4 cup oil or melted margarine or shortening
3/4 teaspoon salt
3 cups flour

Filling:

• 1/2 cup Libby's pumpkin pie filling or make your own. I did. Here's what I did. Combine 1/2 cup canned plain pumpkin puree plus 1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg plus 1/8 teaspoon ginger plus smidgen ground clove plus 1/4 cup light brown sugar.
• 2 tablespoon butter
• 1 cup fresh cranberries, washed and rinsed
• 1 cup Cruesli brand Appel Taart cereal or similar

Glaze:
175 - 250 grams powdered sugar
3 tablespoons cran-apple cider
1 tablespoon butter

Optional: sugar crystals

1. Dissolve yeast in warm cran-apple cider. Let bubble.
2. Add egg and melted margarine. Blend well.
3. Stir in salt and flour and blend till elastic, not too sticky doughy ball.
4. Knead 6-8 minutes on lightly floured surface. Very important step here - don't skip it.
5. Butter bowl. Put dough in bowl and turn to coat top. Cover and let rise in warm place. I use the oven - I put at a very low temperature - the lowest temperature and that's a nice warm place for dough to rise.
6. Punch down dough. Let rest 5 - 10 minutes. You gotta have a lot of patience with sweet rolls - just wait a bit now.
7. You can prepare the filling while you wait. Over low heat in a small pan warm the pumpkin pie mix and butter till gently warm and butter melted.
8. Roll out dough into large rectangular shape about 1 centimeter thick. Yeah, if it's too thin, it might rip when you are rolling it up and we are really gonna stuff a lot in there this time so do what I suggest, eh ;)
9. Spread with pumpkin pie filling. Sprinkle cereal and cranberries evenly over top (as shown in photo).
10. Roll up jelly roll style. Careful this time because there is a lot in there and we want it to stay in the dough. Cut into 12 equal slices. Place on prepared baking sheet or buttered casserole dish if you like them snuggled up together. Let rise a second time. Again I do this in the oven - about 50-degrees C works for me - only 30 minutes and then we're ready to bake!
11. Bake rolls in hot air oven at 175-degrees C for 15 - 20 minutes or until golden. Adjust time for other ovens - sorry you'll have to figure that out yourself - as all ovens are a bit different.
12. Prepare glaze. Again in a small pan over very low heat melt butter and stir in cran-apple cider and enough powdered sugar for desired spreading consistency. Remove rolls from oven and while still hot pour glaze over top. Or if you want to really see the glaze a bit more, let them cool a bit first, then add topping. If you really want it thicker add more powdered sugar - then it will have more of a cake frosting consistency. It's really up to you how you like it. I also sprinkled some red sugar crystals on because my husband likes the crunchy sugar. Just go wild!

Oh how they glisten - drizzled with glaze - and sprinkled with sugar!

Up close and personal with my sweet roll

Hmmmm-mmmm. Delish.

Honey-nut Pumpkin Cinnamon Rolls

Last time I made pumpkin sweet rolls I combined it with orange and spice (cinnamon and ginger) and I’m not sure the orange complimented the pumpkin as nicely as I had hoped. We still ate them up - and I was thinking that the ginger overpowered the other flavors as well. The orange glaze was so totally yum and I’d definitely do something with that again - I was thinking just a vanilla-orange-creamsicle type roll.... oh well, another day for that one.
So, I’ve been thinking about this totally amazing frosting that I like using Paturain cream cheese - walnut variety. The French really do know their cheeses - especially soft creamy cheeses. I love the walnut Paturain blend. It goes great into frosting - and I’ve used it before many times. I was thinking it would go great on top pumpkin sweet rolls. So, might as well throw some honey and walnuts into the center of the rolls as well.

This combination turned out really REALLY rich and sweet. And I thought it was just right on. I really do love that Paturain walnut cream cheese - would go great with many other varities of cinnamon rolls.

And I've been thinking - a sweet roll isn't really done until it is glazed, frosted or iced. I need that extra helping of sweetness on top. I love it.


Dough:
1 T Active dry Yeast
1- ½ C Luke warm water
¾ C Pureed pumpkin
¼ C Oil or melted margarine
5 to 6 C BASIC ROLL MIX
1 t Ground cinnamon
1 t coffee granules

Dissolve yeast in warm water. Mix in pumpkin puree, melted margarine or oil and BASIC ROLL MIX as well as cinnamon and coffee granules. Knead about 6-8 minutes until dough is smooth. Lighty butter bowl. Put dough in bowl and turn to butter top. Cover dough with damp towel or plastic wrap and allow to rise in warm place until doubled in size - about 1 hour. Meanwhile prepare Honey Filling and baking sheets (use baking paper for easy clean-up).

Honey Filling:
3/4 cup sugar
1/4 cup honey
1 egg, beaten
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped nuts (walnuts)

In a small bowl, combine sugar, honey, egg, vanilla, cinnamon and salt. Mix thoroughly. Set aside. Punch down dough. Let stand 10 minutes. On a lightly-floured surface, roll out dough to large rectangle 12”x24” or divide in half and roll out two smaller rectangles about 8”x12”. Spread with Honey filling. Sprinkle chopped nuts evenly over top. Roll up jelly-roll style and cute into 1-inch slices. Place on prepared baking sheets. Cover and let rise in a warm place about 30 minutes. Preheat oven to 375-F or 190-C (Hot air oven - just about 175-C). Bake 20-25 minutes, or until golden brown. Prepare frosting and drizzle on warm buns. Garnish with extra chopped nuts if desired. Makes about 24 rolls.

*Paturain Cream Cheese Frosting: (Option 1)
1/4 cup (55 grams) butter, softened
1/4 pound (115 grams) Paturain walnut cream cheese, room temperature
1 3/4 to 2 cups (about 250 grams) powdered sugar
2-4 tablespoons pureed pumpkin

Beat together butter and cream cheese until creamy. Add in powdered sugar and pumpkin puree until desired spreading consistency.

*If Paturain cream cheese is not available where you live, try Option 2:
1 (8 ounce) package of cream cheese, softened
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon almond extract
1 tablespoon honey

Melt butter and allow to cool. In a large bowl, combine cream cheese, butter, brown sugar and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey. Continue to beat until light and fluffy. Do not over mix, or it will collapse.

Or if you really don’t like cream cheese, like some picky people I know, try Option 3:

White Chocolate Pumpkin-Cinnamon Frosting:
¼ cup pureed pumpkin (canned or fresh)
2 tablespoons margarine or butter, softened
2 tablespoons white chocolate pieces, melted
1 teaspoon liquid cinnamon extract
1 3/4 to 2 cups powdered sugar
1 teaspoon milk to thin, if desired

Beat pumpkin, margarine or butter, and melted white chocolate together till creamy. Mix in cinnamon extract and powdered sugar. Add milk to thin if required for spreading consistency.

Use any option of frosting/glaze and you won’t be sorry... but my personal favorite is option 1.

Rooibos Vanilla Sweet Rolls

It's tea time!

Rooibos tea is very popular here in the Netherlands. I even heard once that tea in general was described as "angels peeing on your tongue." Ha ha. So, I decided to make a Rooibos tea sweet roll. I've tried several different Rooibos variations - one with vanilla, caramel and I also really like the mango peach variety. But for today's sweet roll I went with vanilla. Then while I was eating the finished roll together with a friend, she also mentioned the caramel variety and I said, don't finish your roll - wait a minute. I went to my refrigerator and pulled out a bottle of Dr Oeteker Caramel sauce and we drizzled the rolls with it. It was perfect. So - for the future... next Rooibos sweet rolls we make - are going to be the caramel variety.

My friend said the rolls were very vanilla - but that you could really taste this after taste of rooibos tea on your tongue - that tingly feeling you get from tea... so, maybe a bit less vanilla in the glaze would have been better as well.

The other thing about this particular roll is the dough recipe. I don't always use the same dough mix - I like to experiment and try different recipes. This particular recipe uses quite a lot of yeast and the dough rose a lot. I could have easily gotten 24 sweet rolls out of this recipe but I kept the rolls quite large - and that might have been a mistake because as the dough started to rise for the second time I thought that maybe the rolls wouldn't even fit on the baking sheet - so I baked maybe sooner than I should have - but I'm also a bit impatient and was eager to taste them, too.




The Dough:
2 envelopes active dry yeast (4 1/2 teaspoons)
1/2 cup sugar
1 3/4 cups luke warm rooibos tea (vanilla variety)
1 teaspoon salt
2 eggs, lightly beaten
1/3 cup shortening, melted margarine or oil (plus extra to butter bowl)
5 cups flour (plus extra, if needed)


(1) Seep two tea bags of rooibos vanilla tea into 2 cups piping hot water. Allow to cool to luke warm temperature.
(2) In a large mixing bowl combine yeast and sugar. When tea is luke warm, pour 1 3/4 cups tea into the mix. Save the other 1/4 cup tea for the glaze. Then add salt, eggs and oil and mix. Add one cup of flour at a time and mix. It will be sticky. Add additional flour as needed and knead to make a elastic - not too sticky dough ball.  Add about 1 tablespoon more butter or oil to bowl. Turn dough to oil top and cover with plastic wrap (not warm wet towl... because this dough will rise - a lot). Put in warm place till doubled in size.

Vanilla Creme filling: (Adapted from Great American Favorite Brand Names Cook Book)
2 Tablespoons flour
1/4 cup milk
2 tablespoons butter, softened
2 tablespoons margarine, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups powdered sugar

(3) In a small saucepan, blend flour and milk; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to boil. Remove from heat and refrigerate.

(4) In a mixing bowl, cream butter and margarine till smooth. Add in vanilla, salt and refrigerated flour/milk mix. Mix until smooth and then beat in the powdered sugar gradually until spreading consistency.

(5) After dough has risen, remove and punch down. On a lightly floured surface roll dough out into large rectangle about 1-2 centimeters thick. Spread with Vanilla Creme Filling. Roll into jelly roll and cut into 16-24 slices. Place on prepared baking sheets and allow to rise again in warm place. Meanwhile, prepare glaze.

Vanilla-Rooibos Glaze:
1/3 cup butter
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup rooibos tea

(6) In saucepan over low heat, melt butter. Blend in powdered sugar, vanilla extract and rooibos tea. Stir until smooth and creamy. Remove from heat.
(7) After rolls have risen second time, bake in oven at 175-C degrees for 20-22 minutes, or until tops golden brown. Remove from oven and pour Vanilla-Rooibos Glaze over top. Allow to cool a few minutes before enjoying.
(8) Optional: drizzle with Dr. Oeteker Caramel Sauce or similar product if desired.

Oven fresh with Vanilla- Rooibos Glaze poured over!

Rooibos Vanilla Sweet Rolls

White Chocolate *Raspberry* Cream Cheese Rolls - Trial 1

Believe it or not, but once upon a time, I did not like cheesecake - or so I thought. I thought that cheesecake sounded very strange. I always liked cheese and cake but the thought of cheesecake - well, it sounded pretty gross to me. I even tried it to give it a chance and I didn't like it. That's because I've since discovered that there are different ways to make cheesecake. I think the version I tried had a lot of eggs and some kind of ricotta or cottage cheese mixture to it. And it had cherries and at some point in my past - in my childhood I didn't care for cherries either.

Fast forward several years and the summer before my first year of college I was visiting Baltimore, Maryland and my Mom really wanted to eat at The Cheesecake Factory, the restaurant. The wait was very long so we ended up going to Pizzeria Uno. I was okay with that - I was more than okay with that. It was a few years later until I actually did eat at The Cheesecake Factory. I think I had a burrito. It was good. And I opted for a strawberry smoothie because I believed at the time that I did not like cheesecake. Everyone else ordered their dessert - cheesecakes - different kinds and they oohed and ahhed, but I didn't care and I was happy with my smoothie. Even at one point my best friend worked at The Cheesecake Factory. She worked in the dessert section. It was her job to put whip cream on slices of cheesecake. So I had plenty of opportunities to try the cake - but I never did.

Then one time, about two years after college, I was at an art opening of sorts, and they had chocolate and caramel cheesecake and it looked really good to me. It didn't look at all like cheesecake - it just looked like a silky chocolate pie. I had slice. It was delicious. Someone said to me, do you like the cheesecake? But I was confused. Cheesecake? I didn't see any. Only that chocolate pie. And they said, that's chocolate cheesecake! And I said, oh - well, it's good.

Then another two years later, I was at a family camp out, it was my brother's birthday and he bought an assortment of cheesecake from Costco but the cheesecakes where packaged from The Cheesecake Factory. And again, I said, cheesecake - I'll pass. But then someone said - oh, just try a slice - we have White Chocolate Raspberry Cheesecake. Again with the chocolate - I halted - I thought about it - white chocolate and raspberries... okay - I'll give it try. And the rest is history... I have loved cheesecake ever since.

Now see, that's because there are two kinds of cheesecake - maybe even more than that. Some cheesecakes are made with cream cheese - and I like that. Others are made with some other kind of cheese and I don't think I care for that variety - but I could be wrong - I've been wrong before. My taste buds have changed over the years.

After that experience at the camp out, I set out in search for a similar recipe online. I found one at Allrecipes.com and I've made it several times. It is yum yum... very rich, decadent and let's just say, I'm in love with it. It has been that cake that has inspired me to make these rolls. I hope you like them as much as I do. Of course, I love sweet rolls and I love that cake - so the two combined sounds perfect to me - it's true though - it's not the same as cake - but let's just say you are cutting back on your cream intake - then perhaps these rolls are for you!

The recipe uses my BASIC ROLL MIX - adapted from Make-A-Mix Cookery. Very good book. If you happen upon one - or order on amazon - do try their other recipes that use the basic HOT ROLL MIX. All are very good. You can make donuts, bread, pretzels, etc. with that basic mix.

I thought these rolls turned out very yummy. My 4-year-old especially liked them. I found another treat she likes to eat :) My husband thought that the dough was too dry. I don't know what that means though, other than that the previous rolls we made - the Lemony-Lime Sweet Rolls had lots of gooeyness - so I think he was expecting that again... Might have to try out one of the variations and see if he likes them better... next time. But for me, it was a real special treat and they did not last long at our house.

To make the dough, you will need:

1 -1/2 teaspoons active dry yeast
3/4 cup warm water
1 egg, beaten
1/4 cup oil (sunflower, salad, vegetable, canola) or melted margarine
2 1/2 to 3 cups BASIC ROLL MIX

To make dough, in a mixing bowl dissolve yeast in warm water. Blend in egg and oil. Add 2 1/2 cups BASIC ROLL MIX and stir well. Add additional BASIC ROLL MIX up to 1/2 cup more to make a soft dough - not too sticky. Knead a few minutes until smooth. Lightly butter or oil a glass bowl. Put dough in bowl and turn to butter/oil top. Cover with plastic wrap and let rise in warm place till doubled in size - about 1 to 2 hours. Meanwhile - prepare raspberry filling and cream cheese filling.

To make Raspberry Filling you will need:

125 grams frozen raspberries
1 tablespoon white sugar
2 teaspoons corn starch
1/4 cup cold water

In a saucepan, combine raspberries, sugar, cornstarch and water. Bring to a boil, stirring, continue to boil 5 minutes, or until sauce is thick. Remove from heat and let cool. Strain sauce through a mesh strainer to remove seeds. Makes about 2/3 cup. Set aside.

To make Cream Cheese Filling you will need:

100 grams plain cream cheese
50 grams plain white chocolate, of a good quality
1 egg yolk
1 package (8 grams) vanilla sugar

In a microwave-safe bowl, melt white chocolate. It takes 30-45 seconds in 15 second intervals, stirring after each interval until completely melted. Add cream cheese and blend thoroughly with a spoon till smooth. Blend in egg yolk and vanilla sugar. Set aside.

To make White Chocolate Glaze you will need:

25 grams white chocolate, melted
1/2 cup sifted powdered sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoon milk to thin

In a bowl, combine melted white chocolate and powdered sugar. Mix until crumbly. Add in vanilla and milk mixing constantly to thin. Set aside until needed.

~ * ~~~ * ~~~~~~~ * ~~~ * ~

After dough has risen, turn out onto lightly floured surface and punch down. Roll out into a good size rectangle - about 1/4-inch thick (2 cm). Spread with 1/2 the raspberry filling. Roll up dough - jelly roll style and cut into 12 equal slices. Put on prepared baking sheets. (Prepared with baking paper - for easier clean up!) And place each slice on baking sheet a few inches apart. Let rise again another 30-60 minutes in warm place. Preheat oven to 190-C degrees (375-F). With a tablespoon, press a deep indentation in the center of each roll. Fill the indentation with one heaping soup spoon of Cream Cheese Filling until all the filling is used - divide the remainder evenly among the rolls. Bake in oven 20 to 25 minutes, until golden brown. Prepare White Chocolate Glaze and drizzle warm on rolls. Then drizzle rolls with remaining Raspberry Filling.  Makes about 12 rolls.

~ * ~~~ * ~~~~~~~ * ~~~ * ~

Variations:
 
1)  Use raspberry preserves in place of raspberry filling - it's a shortcut - might contain seeds but that's okay. When you want to drizzle it on top of rolls - add a little water to thin and microwave a few seconds, stirring until desired consistency.
 
2) Reverse the order of fillings. Use all of the Cream Cheese Filling in the middle jelly roll stage. And then use Raspberry Filling or raspberry preserves in the indentation-filling stage. Proceed with White Chocolate Glaze and use same dough recipe.