dough:
1 cup warm milk
1 tbsp yeast
2 tbsp brown sugar
let sit 5–8 min until foamy
add:
1 egg
3 tbsp softened butter
2 tsp vanilla
1 tsp salt
3 cups flour
knead until soft + slightly tacky
cover + rest 10 min
filling:
1/2 cup softened butter
3/4 cup sugar
2/3 cup crushed freeze-dried raspberries
zest of 1 lemon
1 tsp vanilla
mix + spread over dough rolled into a 12x18 rectangle
roll up tightly + cut into 8–9 rolls
place in greased pan
let rise 20 min in your warm oven - preheat oven to 200 degrees and then turn OFF
turn your oven OFF and put the covered rolls in the warm oven to rise for 20 minutes. (*If you are wanting to make rolls ahead of time, this is where you would put them in the fridge overnight and then bake the next morning)
after 20 minutes, REMOVE the plastic wrap and quickly pour 2/3 cup of heavy cream over the cinnamon rolls, and then place back into the oven uncovered and turn the oven on to 375. Bake for 18-20 minutes until brown on top.
bake at 375° for 18–20 min
frosting:
4 oz cream cheese
1/4 cup butter
2 cups powdered sugar
1/4 cup raspberry powder
2 tbsp cream
2 tsp vanilla
zest of 1/2 lemon
beat until smooth + creamy
glaze:
1 cup powdered sugar
1–2 tbsp lemon juice
1/2 tsp vanilla
splash of cream
whisk until smooth
spread frosting on warm rolls
drizzle glaze over top ✨ enjoy!