Raspberry Cream Cheese Pull-Apart Rolls
  • One, 25 oz. Package Rhodes Dinner Rolls (36 rolls total)
  • 1 stick Butter, melted
  • 12 oz. Frozen Raspberries
  • 2, 8 oz. pkgs. Cream Cheese, softened
  • 1 c. Sugar
  • 2 Large Eggs, room temperature
  • 2 T. Pure Vanilla Extract
  • 2 c. Powdered Sugar and ⅔ c. Milk whisked together until smooth
  1. Thaw rolls at room temperature for 1 hour. Place 36 rolls in two, 9-inch round pans (18 rolls in each), coated with cooking spray. Brush melted butter evenly over rolls. Cover and let rise in warm place, free from drafts for 1 hour.
  2. In the bowl of an electric mixer, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Sprinkle rolls with frozen raspberries and then pour cream cheese mixture over rolls. Cover and let rise 1 hour.
  3. Preheat oven to 350 degrees. Bake rolls for 35-40 minutes. Remove from oven and drizzle with powdered sugar glaze.
  4. OVERNIGHT VARIATION: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours. Remove plastic wrap from rolls and let stand at room temperature for 1 hour. Proceed with baking the rolls as directed.
Makes 36 rolls.
Recipe by DessertedPlanet.com at https://dessertedplanet.com/raspberry-cream-cheese-pull-apart-rolls/