Light and fluffy Raspberry Cream Cheese Rolls will be your new breakfast go-to recipe. Buttery soft dough filled to the brim with a delicious raspberry cream cheese mixture and smothered in a cream cheese glaze for an over the top finish.
Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.
Knead on medium speed for 1 minute. Knead on medium-high speed until the dough is soft, about 5 minutes.
Brush a medium bowl with some melted butter; place the dough in the bowl. Brush the top of the dough with the remaining melted butter; cover with plastic wrap.
Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.
When you are ready, punch the dough, turn out onto a floured surface, and roll into a 10x15 rectangle (it should be about 1/4 inch thick).
Spread the cream cheese mixture over the dough. Sprinkle with the raspberries and roll up tightly starting on the long edge.
Using a very sharp knife, cut the log into 12 rolls. Place them into a greased 9x13 baking pan. Let rise in a warm place until double.
Bake at 350°F for 25-30 minutes.
Pour the glaze over the warm rolls and serve.