Raspberry Sweet Rolls

🧂 Ingredients

• 1/4 cup salted butter

  (1/2 stick)
• 1 1/2 cups half-and-half

  warmed (see note below)
• 4 cups bread flour
• 1/4 cup granulated sugar
• 1 1/2 tsp. sea salt
• 2 tsp. Fleischmann’s active dry yeast

  or bread machine yeast
• 1/4 cup salted butter

  softened (1/2 stick)
• 1 cup light brown sugar

  packed
• 12 oz. container fresh raspberries

  washed gently
• 6 tbsp. salted butter

  softened
• 1 tsp. real vanilla extract
• 5 to 6 tbsp. half-and-half

  as needed
• dash sea salt
• 3 cups powdered sugar

  or as desired

Instructions

• 1 Layer ingredients in bread canister in order given.
• 2 Slice butter and place in bread canister. (Or, if butter is softened, place it
  whole in the bottom of the canister).
• 3 Warm milk in the microwave one to two minutes until milk is warmed.
• 4 Pour into bread canister.
• 5 Then add bread flour, granulated sugar, salt and yeast.
• 6 Place on dough setting of bread maker.
• 7 This will take approximately 1 ¾ hours.
• 8 Remove dough from bread canister and roll out into a very large rectangle.
• 9 Soften butter.
• 10 Spread butter with a knife over top of rolled out dough to the edges.
• 11 Sprinkle brown sugar over top. Even out brown sugar by spreading with your hand
  filling in all the spaces.
• 12 Sprinkle raspberries evenly over top.
• 13 Roll up tightly jelly-roll style.
• 14 Cut into even one to two-inch sections with a sharp knife.
• 15 Place cut side up in well-greased rectangular baking dishes.
• 16 Allow to rise in a warm place about an hour and thirty minutes to 2 hours.
• 17 Bake at 350° approximately 20 minutes or until rolls test done and are no longer
  gooey in the center.
• 18 Add icing over hot rolls and serve.
• 19 Place ingredients in a mixer and beat for several minutes.
• 20 Spread over top of hot sweet rolls with a knife.

Nutrition Info