Dr. Beth's Raspberry Cream Cheese Cinnamon Rolls

Servings: 12

Raspberry sauce

• Thawed raspberries (about one and 1/2 cups) with the juice
• Add a few tablespoons water
• Liquid stevia to taste
• 1/4 cup arrowroot powder

Cook on medium and stir until thickened. Set aside.

Dough

• 1 and 1/2 packets of dried yeast
• 1 cup warmed milk or 1/2 and 1/2
• one tablespoon soft butter
• 2 eggs
• 1/2 teas sea salt
• 4 cups flour (I use a combination of ground flax, Einkorn and organic flour)

Mix until dough forms, then mix for 3-4 minutes. Let rest covered for 15-30 minutes.

Roll out your dough to a large rectangle.

Spread with 1/4 cup softened butter, 2 heaping tablespoons of cinnamon, approx. 1/2 cup brown sugar and the raspberry filling. Roll up and cut into 12 even pieces. Place in buttered 9 x 13 pan and let rise in warm place, covered for 2 hours or until pan is full.


Bake at 350 degrees for about 25 minutes.

Cream cheese topping

• 8 ounces softened cream cheese (I use Nuefchatel)
• 1-2 tablespoons softened butter
• 1/4 cup 1/2 and 1/2 and a few tablespoons of raspberries

Mix well and frost the rolls when they cool down.

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