Raspberry Swirl Sweet Rolls: A Sweet, Fruity Delight

Activate the Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and stir until dissolved. Let it sit for about 5-10 minutes, or until it becomes frothy.
Make the Dough: In a large mixing bowl, combine the yeast mixture, warm water, salt, butter, and eggs. Add the flour, one cup at a time, mixing until a dough forms.
Knead the Dough: Turn the dough onto a floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for this step.
Let the Dough Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step 2: Make the Raspberry Filling

Cook the Raspberry Filling: In a medium saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens (about 5-7 minutes).
Cool the Filling: Remove the mixture from the heat and let it cool to room temperature. If the filling is too chunky, you can mash it with a fork or blend it to a smoother consistency.
Step 3: Assemble the Rolls

Roll Out the Dough: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle (about 12×18 inches).
Spread the Raspberry Filling: Spread the cooled raspberry filling evenly over the dough, leaving a small border around the edges.
Roll the Dough: Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam to seal it.
Slice the Rolls: Using a sharp knife or dental floss, cut the rolled dough into 12 even slices. Place the slices into a greased 9×13-inch baking dish, ensuring they are touching each other.
Let the Rolls Rise: Cover the baking dish with a damp cloth and let the rolls rise for another 30-45 minutes, or until they’ve puffed up.
Step 4: Bake the Rolls

Preheat the Oven: Preheat the oven to 350°F (175°C).
Bake: Bake the rolls for 25-30 minutes, or until they are golden brown on top and cooked through.
Step 5: Glaze the Rolls

Make the Glaze: While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Glaze the Rolls: Once the rolls are done baking and have cooled slightly, drizzle the glaze over the top.
Step 6: Serve

Serve the raspberry swirl sweet rolls warm or at room temperature. They’re perfect for breakfast, brunch, or even as a sweet snack with a cup of tea or coffee.
Serving and Storage Tips