Move aside Cinnamon Rolls. These raspberry rolls will knock you for a loop!
In a large bowl, add warm milk, sugar, and yeast. Let it sit for about 5 minutes until foamy.
Add softened butter, salt, eggs, and flour to the bowl and mix well. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx 1/4 inch thick
In a bowl mix cream cheese, butter, sugar, and vanilla with a hand mixer until smooth.
Keep raspberries frozen until needed. Mix raspberries with sugar and corns starch until coated.
Preheat oven to 400 Degrees
Butter/grease/spray with nonstick spray the bottom of a 9x13 inch baking dish (Optional: Line with parchment paper.)
Turn the dough out onto a lightly floured work surface and roll into a 12x18 inch even rectangle.
Spread cream cheese mixture evenly over dough.
Spread warmed jam evenly over the cream cheese.
Tightly roll dough into a long log. Cut into 12 even rolls. Arrange in prepared baking dish.
Cover and let rise for about 30 minutes. Bake in oven for 25-35 minutes until golden brown and bubbly. Remove and let cool.
In a bowl or jug mix together icing sugar and cream until smooth. Top rolls while still warm.
Serve and enjoy with ice cold milk!
Serving Size 1 Roll