Instructions
Prepare the Dough
In a mixing bowl, combine warm milk, melted butter, egg, sugar, and yeast. Stir to combine.
Add flour and salt, then knead for 6–8 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
Make the Cream Cheese Filling
Beat together cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.
Assemble the Rolls
Roll the dough into a 10×14-inch rectangle.
Spread the cream cheese filling evenly over the dough.
Spoon raspberry preserves on top, gently spreading it out.
Roll up the dough tightly from the long side and cut into 12 rolls.
Bake
Place rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30 minutes.
Bake at 350°F (175°C) for 25–30 minutes, until golden brown.
Glaze
Whisk together powdered sugar, lemon juice, and zest. Drizzle over warm rolls before serving.
Serving Suggestion
Serve warm with a cup of coffee or tea for a cozy breakfast treat. These rolls also store well in the fridge and can be gently reheated before serving.
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