Cream Cheese Filling
4 ounces (113 g) cream cheese, softened
2 tablespoons (30 g) butter, softened
¼ cup (58 g) granulated sugar
1 teaspoon vanilla
1½ cups (190 g) frozen raspberries
½ tablespoon cornstarch
2½ cups (355 g, 12.5 ounces) unbleached all-purpose flour, plus additional flour for work surface
2 tablespoons (26 g) granulated sugar
1¼ teaspoons (5 g) baking powder
½ teaspoon (3 g) baking soda
½ teaspoon (4 g) salt
1¼ cups (295 ml) buttermilk
6 tablespoons (88 g) unsalted butter, melted
¼ cup (58 g) butter, softened
1 ounce (28 g) cream cheese
½ teaspoon vanilla
¾ cup (90 g) powdered sugar
3 tablespoons (44 ml) of milk
Adjust oven rack to upper-middle position and heat oven to 425 degrees Fahrenheit (218 Celsius).
Spray a 9-inch (23 cm), nonstick, round cake pan with cooking spray. Set aside.
To make cream cheese filling:
In a small bowl, beat together the cream cheese, butter, and sugar until smooth. Stir in the vanilla.
To make raspberry filling:
Toss the raspberries in the cornstarch, evenly coating the raspberries.
To make biscuit dough:
Whisk flour, sugar, baking powder, baking soda, and salt in large bowl.
Whisk buttermilk and 2 tablespoons (30 g) melted butter in measuring cup or small bowl.
Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds.
Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.
Pat dough with hands into a 12×9-inch (30×23 cm) rectangle.
Spread the cream cheese mixture over the dough. Sprinkle with the raspberries and roll up tightly starting on the long edge.
Using bench scraper or metal spatula, loosen dough from work surface. Starting at long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.
Roll log seam-side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
Place one roll in center of prepared nonstick pan, then place remaining seven rolls around perimeter of pan.
Brush with remaining 2 tablespoons (30 g) melted butter.
Bake until edges are golden brown, 23 to 25 minutes.
Cool about 5 minutes before icing.
To make glaze and finish the rolls:
While rolls are cooling, in a medium bowl mix together the glaze ingredients. Add more milk if necessary to thin the glaze.
Use a knife around the the edge of the pan. Place a first plate on top of the pan and flip upside down to remove the rolls from the pan without separating the rolls. Then place the serving plate on the bottom of the of the rolls and flip them right side up, then lift and remove the first plate.
Pour the glaze over the warm rolls and serve.
This recipe merges two existing recipes: