Raspberry Cream Cheese Crumb Cake is layered with a creamy cheesecake , fresh raspberries, and topped with a crunchy streusel topping. Perfect for brunch or dessert!
Flour a large, clean surface and a rolling pin. Combine the 12 balls of dough and roll them into a large rectangle of even thickness. Cover with plastic wrap and let rest while you prepare the filling.
12 large frozen dinner rolls, 1 cup flour
Preheat the oven to 350° and set out a 9x13 jelly roll pan.
In a large bowl, add the butter and sugar and cream until light and fluffy.
½ cup butter, ½ cup sugar
Add in the eggs, cream cheese, corn starch, and vanilla. Mix until fully combined.
3 large eggs, 16 ounces cream cheese, ¼ cup corn starch, 1 teaspoon vanilla extract
Uncover the dough and lay it into the roll pan, allowing dough to come up the sides and trimming any excess.
Pour in the cream cheese mixture and spread evenly. Top with raspberries and gently tuck them into the cream cheese mixture.
1 cup fresh raspberries
In a small bowl, add the softened butter, sugar, and salt. Mix with a fork. Slowly add in the flour and continue mixing until crumbly. Sprinkle over the raspberries and cream cheese filling.
¼ cup sugar, pinch of salt, 5 Tablespoons butter
Let rest for about 15 minutes then bake for 45 minutes at 350 degrees.
Notes
If you don't have Rhodes rolls at your local store, any frozen yeast roll should work.