I got this recipe from a friend. I love sticky buns, and raspberries are one of my favorite berries. I wanted to try this as it was written; however, I think it would be equally as yummy with the berries of the season. I’m going to try it with strawberries when they become available fresh. Have a great week.
Sticky buns baked and enjoyed. Excellent. I used cream cheese instead of mascarpone because that was what I had on hand. I’m planning on taking some in to work to share with some friends.
Raspberry Sticky Buns
2 loaves frozen white bread dough, thawed, or homemade bread dough
10 ounce bag frozen raspberries, not thawed
8 ounces cream cheese or mascarpone cheese, at room temperature
6 tablespoons sugar, divided
Zest of 2 lemons, divided
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 pinch salt
1 cup powdered sugar
1/4 cup heavy cream
Place the frozen loaves in the fridge and let them thaw overnight.
In the morning, set them on a plate, cover with plastic wrap and let them rise for two to three hours. When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24 inch rectangle.
In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla.
In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and pinch of salt.
Smear the cream cheese mixture over the dough, leaving a 1-inch border on the long ends. Then sprinkle the raspberry mixture over the top. Starting on one long end, roll the dough into a log. Then use a serrated knife to cut the log into 15 equal rolls. Place the rolls in a parchment paper lined 9-x-13-inch baking dish and allow them to rise for 30-45 minutes.
Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper. Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns. Enjoy!
Strawberries will be ready in a few weeks. I plan on making some strawberry rhubarb jam. What are your favorite strawberry recipes? Won’t you share some with us?
Frozen Strawberry Cheesecake Cookies
1 3/4 cups graham cracker crumbs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup butter
1 1/4 cups packed brown sugar
1/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup finely chopped pecans
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 ounces frozen strawberries
1 cup whipped cream
Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine.
Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled.
Freeze for at least one hour before serving.
I really enjoy this time with you each week and would love to hear from you. Please contact me at susieqcooking @ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
