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How to Make


Roll dough:

Butter cream icing:



  1. In a 4-quart mixer, dissolve yeast in water until bubbles arise. Add ingredients in order given – egg, Smith's eggnog, Smith's milk, Smith's cottage cheese, Smith's sour cream, oil, vanilla, sugar, salt and 3 cups flour.
  2. Stir thoroughly, then mix on speed 4 for 3 minutes.
  3. Reduce speed to stir, add rest of flour, 1/4 cup at a time.
  4. When all added, knead on speed 2 for 10 minutes or until it forms a smooth ball. Cover and set in a warm place, let rise 1 hour.
  5. Pour dough on floured surface. With rolling pin, roll out to 1/2" thick
  6. Spread on cream cheese mixture, then raspberry filling.
  7. Roll up. Cut 1" thick slices. Put in greased baking pan.
  8. Let rise 30 minutes, then bake at 350 F for 15 to 20 minutes.


  1. Cream butter till light in color.
  2. Slowly add powdered sugar. It’s going to be dry.
  3. Add vanilla and Smith’s Half & Half.


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