• In a saucepan over medium low heat, add the milk and cook gently until foamy bubbles form around the outside edge of the pan, do not let it boil.
  1 Cup Milk
• Remove from the heat and stir in the sugar and butter.
  1/4 Cup Sugar, 3 Tablespoons Butter
• Allow to cool to luke warm and add the instant yeast.
  2¼ teaspoons Instant Yeast
• Stir in the egg.
  1 Egg
• In the bowl of a standing mixer, add 2 ½ cups of flour and salt and stir to combine.
  1 ½ teaspoons Salt, 2 ½ - 3 Cups All Purpose Flour
• Using the dough hook attachment, add the liquid and mix until the dough is well kneaded, about 3 minutes. Add in additional flour if needed, but we usually wait until we are rolling it out.
• Drizzle a little oil in a bowl and place the dough in, turning it over to coat in oil. Cover the bowl and allow to rise until doubled, 1-2 hours.
• Once the dough has risen, prepare the raspberries by gently folding the berries, sugar and cornstarch together in a large bowl.
  12 Ounces Raspberries, 1/4 Cup White Sugar, 1 ¼ teaspoons Cornstarch
• Roll the dough out on a lightly floured surface until it's 8x13" and an even rectangle. I like to use this silicone mat as it keeps the dough from sticking and has measurements.
• Spread the raspberry mixture all the way to the edges of the dough and roll from the top to the bottom of the wide edge to make a long cylinder like cinnamon rolls.
• Using floss or a serrated knife, slice through the rolls into 1 ½ - 2 inch pieces.
• Place in a parchment and greased 9x13" baking pan. Allow to rise, covered in the pan until doubled, about 1 hour. Do not over-rise.
• Bake at 350 for 25-35 minutes or until golden and baked through.
• Remove from the oven and allow to cool slightly. Spread the frosting while still warm.

For the Frosting

• In a large bowl, beat the butter using a hand mixer until smooth. Add the powdered sugar, vanilla and salt and on low begin to beat the mixture, adding milk until the desired consistency.
  1/4 Cup Butter, 1 Pound Powdered Sugar, 1 teaspoon Pure Vanilla Extract, 1/4 teaspoon Salt, ¼-½ Cup Milk