Raspberry Rolls

Sweet and tangy raspberry sweet rolls: cinnamon roll dough with raspberry filling and cream cheese icing.

Ingredients

For the dough:

For the filling:

For the icing:

Method

Prepare the dough:

Dissolve the yeast in the warm milk in a large bowl. Add 1 teaspoon of sugar and stir. Let rest for 5 minutes. Add sugar, butter, salt, eggs, and flour. Mix well. Knead the dough into a large ball, using your hands lightly dusted with flour or use a stand mixer. Put in a bowl, cover, and let rise in a warm place about an hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about ¼ inch thick.

Prepare the filling:

Combine all ingredients except the butter in a bowl and let sit for twenty minutes. Spread the softened butter evenly over the surface of the dough, and then spread the raspberry mixture over the surface.

Form the rolls:

Working carefully from the large side, roll the dough down to the other side, pinching the dough together often. Cut the rolled dough into twelve slices and place them evenly in a lightly greased baking pan. Let the rolls rise until doubled in size (about 30 min.). You can also leave them overnight in the fridge and then let them sit out at room temperature for a couple of hours. Bake for ~30 minutes at 375°F, or until golden brown.

Prepare the icing:

Assemble:

When the rolls come out of the oven, let them cool for about 15 minutes, then coat with the icing. The icing recipe makes more icing than what is pictured.

Recipe by IronWhisk at http://www.ironwhisk.com/2013/06/raspberry-rolls/