1-First, proof the yeast by whisking warm milk, 2 tablespoons of sugar, and yeast together until foamy, about 5 minutes this step is crucial for those light, airy rolls.

2-Next, mix the dough in your mixer by beating in the remaining sugar and butter on medium speed until the butter breaks up, then add eggs, vanilla, and salt until combined. Gradually add flour one cup at a time, mixing until the dough pulls away from the bowl; it should feel soft and pliable.

3-After that, knead the dough with a dough hook or by hand on a floured surface for 5 minutes until it’s soft, springy, and passes the windowpane test for more ideas on dough handling, check out our similar cinnamon rolls recipe. Once kneaded, lightly grease a bowl with oil, place the dough inside, cover it, and let it rise in a warm spot until doubled, about 2 hours. Then, punch down the dough and roll it into a 12 x 18 inch rectangle; if it shrinks, let it rest covered for 10 minutes to relax the gluten.

4-Now for the fun part: toss the frozen raspberries with sugar and cornstarch, then spread it evenly over the dough to create that beautiful swirl. Roll the dough tightly into an 18-inch log and cut it into 12 equal rolls, about 1.5 inches wide, arranging them in a greased or parchment-lined 9 x 13 inch pan. Cover and let them rise until puffy, about 90 minutes the filling might slow this down, and you’ll notice berry juice collecting at the bottom, which adds a natural glaze.

5-Preheat your oven to 350°F and bake the rolls for 28-32 minutes, tenting with foil halfway to avoid over-browning. Let them cool in the pan for 10-15 minutes before making the icing: beat softened cream cheese until smooth, then add confectioners’ sugar, milk or cream, and vanilla until fluffy. Finally, spread the icing over the warm rolls and serve them up for a delicious breakfast treat. For additional inspiration on pairings, try our complementary breakfast biscuits.