Raspberry Swirl Rolls

Directions

Heat milk in pot on stove until luke warm, pour into mixer bowl and add sugar and yeast. Mix lightly, cover and let sit about 5 min until foamy. With mixer running add softened butter, eggs and salt. Slowly add flour until soft dough forms. If it is too sticky add a bit more flour. With dough hook beat dough on med - high for 10 min. Form into a ball, place in a greased bowl and let rise until doubled - 1 to 2 hours

Prep your baking pan by lining with parchment paper and greasing. Turn dough out onto your work surface and roll out to 10×24 and a ½ inch thick

In a small bowl mix frozen raspberries, sugar and cornstarch, spread evenly over dough and roll up tightly. Make sure you do this quickly so the raspberries don’t thaw too much Using a sharp knife cut the roll into 16 equal slices and place in baking pan. Cover and let raise in a warm place for a couple of hours

Bake at 400 - 425℉ (220℃) for 25 min until buns are golden brown and the fruit mixture is bubbling. Remove from oven and let cool. whisk together glaze ingredients and drizzle over buns. serve warm