🍓 Raspberry Cinnamon Rolls

Ingredients
For the Dough
¾ cup (180 ml) warm milk
2¼ teaspoons (1 packet) active dry yeast
¼ cup (50 g) granulated sugar
1 large egg
¼ cup (60 g) unsalted butter, melted
3 cups (375 g) all-purpose flour
½ teaspoon salt
For the Raspberry Filling
2 cups (250 g) fresh or frozen raspberries
⅓ cup (65 g) granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
For the Cream Cheese Glaze
4 oz (115 g) cream cheese, softened
2 tablespoons unsalted butter, softened
¾ cup (90 g) powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract
Instructions
In a large bowl, combine the warm milk, yeast, and sugar. Let stand for 5–10 minutes, until foamy.
Add the egg and melted butter. Mix well, then gradually add the flour and salt. Mix until a soft dough forms.
Knead the dough for 7–10 minutes, until smooth and elastic. Place it in a lightly greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.
Meanwhile, make the raspberry filling. Combine raspberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat for 5–8 minutes, stirring until thickened. Remove from heat, stir in vanilla, and let cool completely.
Roll the dough into a rectangle, approximately 16 × 12 inches.
Spread the cooled raspberry filling evenly over the dough.
Roll the dough tightly from the long side into a log. Cut into 9–12 equal rolls.
Place the rolls in a greased 9 × 13-inch baking dish. Cover and let rise for another 30–45 minutes.
Preheat the oven to 350°F (175°C). Bake for 22–28 minutes, until golden brown.
For the glaze, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk to make a creamy glaze.
Let the rolls cool for about 10 minutes, then drizzle the cream cheese glaze generously over the warm cinnamon rolls.
🍓 Serving