✨Raspberry Sweet Rolls✨ for a Valentine’s Day brunch!🥰❤️

These rolls are the perfect combination of sweetness and tangyness! I also topped with leftover icing I used for my Valentine’s Day sugar cookies. Raspberries + strawberries is a perfect match🤩🍓

Not pictured is how I made the dough& this dough is foul proof! It was perfection😍 you’ll need:
• 1 cup of warm milk mixed with 2/3 cup of sugar and one package of active dry yeast. Let this mixture sit until foamy. Then add;
• one stick of softened butter
• 2 eggs
• 1/2 tsp salt
• 4-1/2 cups flour

After a dough ball forms, knead your dough on a lightly floured surface and then place in a lightly oiled bowl, cover with a cloth, and let rise for 1- 2 hours in a warm environment.

Once the dough has risen. Roll the dough out and then add in your raspberry filling which consists of:
• 10-12oz of frozen raspberries
• 1/4 cup sugar
• 1 tsp cornstarch

Roll the dough into a log and then cut into even segments. Place each roll into a oiled baking dish and then cover with a cloth again and let rise.

Once the rolls have risen, bake in a 400* oven for 25-35 minutes. I first baked them covered with aluminum foil and then took it off halfway through baking until the tops of your rolls are golden brown. The aluminum foil helps the dough bake without burning your fruit.

Then, top your warm rolls with icing! For plain icing:
• one cup of powdered sugar
• 3-4 TB heavy whipping cream

Mix together and add more powdered sugar or cream depending on your desired consistency. More cream= thinner icing and more powdered sugar= thicker icing.

Find my strawberry icing on my Valentine’s Day sugar cookie reel!
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