Dough:

1. Mix together and read all of the dough ingredients using a stand mixer with the dough hook attachment or by hand, to make a smooth soft dough.
2. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl and let the dough rise for approximately 60 minutes, or until it is about doubled in size.

Filling

1. In a small bowl, combine the cream cheese, 3 tablespoons of sugar, and vanilla extract. Set aside. In another small bowl, combine frozen or fresh raspberries, with 2 tablespoons of sugar, and cornstarch. If using fresh berries you may want to crush them a little bit. Set this bowl aside as well.

Assemble

1. Roll out your dough until it measures 16 x 21inches (rectangular shape). Spread cream cheese filling evenly over the dough.
2. Place raspberry filling on top and distribute evenly. Beginning with the longer side that’s closest to you, roll dough into a log. Pinch edges closed and cut into 12 equal pieces.
3. Place sweet rolls in four rows of three into a greased 9×13 pan and cover with a clean kitchen towel or lightly oiled plastic wrap. Let rise in a warm place and let rolls rise until nearly doubled in size (for 30- 60minutes).
4. Meanwhile, preheat the oven to 400 degrees F. When the rolls are finished rising, uncover and bake for 15 minutes or until the tops are golden brown.

Icing

1. While the raspberry sweet rolls are baking, prepare the icing by combining the confectioners’ sugar, butter, vanilla and milk. Once the rolls have finished baking, let cool for 5 minutes and then spread the icing evenly over the top.