Thick and gooey cinnamon rolls filled with fresh raspberries, topped with cream cheese frosting and more fresh berries! Don't be intimidated by the amount of steps in this recipe! There are a few basic steps: make dough, let rise, make filling, shape rolls, make frosting, bake rolls, frost rolls. Much of the time in the recipe is to allow the dough and shaped rolls to rise!
Combine water and dry milk powder in a large bowl of a stand mixer. Using paddle attachment, stir until milk dissolves. You may also use a whisk and mix this portion by hand.
Add yeast, 1/4 cup sugar, 2 teaspoons salt, ⅓ cup melted butter, 1/4 cup oil, 1 egg PLUS 1 yolk, and 2 cups of the bread flour. Mix on low speed until ingredients are combined. Increase mixer speed to medium and mix for about 1 minute. Turn mixer off.
I like to change to the bread or dough hook at this point.
Add 2 more cups of flour. Mix on low speed until ingredients are combined for 2 minutes at low speed. Dough will start to get stiff. Remaining flour may need to be mixed in by hand.
Add remaining flour, until dough is soft and not sticky or wet looking (it is not necessary to use all of the flour). When the flour is mixed in, scrape down sides of bowl, and turn dough over in bowl. Lightly apply oil to the inside of the bowl with cooking spray or a paper towel coated with canola oil or butter.
Set the bowl in a warm place away from drafts. Cover the bowl with plastic wrap or a light clean kitchen towel and let rise for about 60-90 minutes or until dough has doubled.
Wash raspberries gently in cold water, toss lightly and drain so all of the water is out of the cavity of the fruit. Let sit on on paper towel and come to room temperature while dough is being prepared and rising. Save about 1 1/2 cups of the raspberries for topping the rolls after baked and cooled. Two cups of the raspberries go in the filling of the roll.
In a small bowl, mix 1/2 cup granulated sugar, 1 tablespoon all purpose flour, cinnamon and salt. Set aside.
Place 6 oz cream cheese and 3 tablespoons unsalted butter in a large mixing bowl or bowl of a stand mixer. Mix until combined.
Add 3 cups powdered sugar, vanilla and salt. Mix on low until powdered sugar is combined. If mixture is too thick, add a little milk or cream. Set aside until ready to frost rolls.
When the dough has risen, generously flour a clean surface with all purpose flour.
Roll out dough into approximately a 20"x10" rectangle. Spread 6 tablespoons room temperature butter over filling. Sprinkle filling onto the dough evenly. Sprinkle 2 cups of the raspberries on top of the filling evenly over the dough (see photo).
Roll up the dough, starting with the long side, until the dough is rolled into one long piece (see photo).
Using a sharp knife, pastry scraper with sharp edge or unflavored dental floss, cut the rolled dough into half, then each half into 2 pieces, then each portion into 3 even portions. You should have 12 rolls when finished.
Butter a 9x13 pan, or two 9 inch round cake or pie plates, or line with parchment paper. All of the rolls will fit into one 9x13, or if you prefer to space the rolls out a bit, use 2- 9x13 pans or 6 each in the round pans. Place the rolls into prepared pans.
Cover the rolls with parchment or a clean kitchen towel. Let rise for about 45 minutes in a draft free place at least 72 degrees.
Place rack in middle of oven, and preheat oven to 375 degrees 15 minutes before baking.
Before baking, pour 1 tablespoon cream or half and half over each roll in pan. Make sure the cream is room temperature.
Bake the rolls for 18-20 minutes or until golden on top and the bottom is cooked and slighly golden as well. While rolls are baking, make frosting.
Remove from oven and let cool for about 5 minutes. While rolls are still hot, frost with about 1/2 of the frosting, being careful to not press down on the rolls too much.
After 30 minutes, frost rolls with remaining cream cheese frosting and place a few fresh raspberries on top of each roll before serving.