Raspberry Cinnamon Rolls

Instructions

1. Whisk the warm milk, active dry yeast, and a pinch of sugar together in your mixing bowl. Let the mixture rest for five to ten minutes until a foamy layer forms on top.
2. Add the remaining sugar, melted butter, room temperature eggs, flour, and salt to the frothy yeast. Knead with a dough hook for about five minutes until the dough pulls cleanly from the sides of the bowl.
3. Transfer the dough to a lightly oiled bowl and cover it with a warm towel. Place it in a draft-free spot for an hour until it has doubled in size.
4. Mash the brown sugar and cinnamon into the softened butter until it looks like thick wet sand.
5. Punch down the risen dough and turn it out onto a lightly floured surface. Use a rolling pin to shape it into a large rectangle that is roughly a quarter-inch thick.
6. Smear the cinnamon butter edge to edge, then scatter the chopped raspberries evenly over the top. Starting from the long edge, roll the dough tightly into a neat log.
7. Slide unflavored dental floss under the log to cleanly slice it into twelve equal portions. Nestle the slices cut side up into a greased nine by thirteen inch baking dish.
8. Cover the baking dish gently with a towel. Let the rolls puff up for thirty to forty minutes until they are slightly touching.
9. Bake at 350 degrees Fahrenheit for twenty-five to thirty minutes. Watch for a deep golden brown top and bubbling berry juices around the edges.
10. Beat the softened cream cheese and butter in a bowl until completely smooth. Gradually mix in the powdered sugar, vanilla extract, and milk until the frosting is fluffy.
11. Dollop the rich frosting over the cinnamon rolls while they are still warm from the oven. Spread it out gently so it melts into all the delicious swirls.