Ingredients
1tbspyeast
¼cupwarm water,110 to 115 degrees F
1cupwhole milk
¼cupcream
⅓cupunsalted butter
⅓cupsour cream
1egg
1tspvanilla
1tspsalt
¾cupgranulated sugar
5cupsall-purpose flour
1tspbaking powder
1½cupsraspberry jam,seedless if preferred
⅓cupgranulated sugar
2tbspunsalted butter,melted
¼cupbutter,softened
8ozcream cheese,softened
1tspvanilla
4cupspowdered sugar
2tbspwhole milk
Preparation
In a large mixing bowl of an electric mixer, combine yeast and warm water. Stir until the yeast has dissolved and let rest for 5 minutes until bubbly.
Meanwhile, in a large saucepan over medium heat combine milk, cream, and unsalted butter. Scald the mixture and then remove the mixture from heat and stir in sour cream.
Let milk mixture cool to 110 to 115 degrees F and add to proofed yeast mixture. Stir in egg, vanilla, salt, and ¾ cup sugar.
Slowly add flour and knead the mixture with kneading attachment until smooth and elastic. Cover mixture and let rise until double for about 1 hour.
Sprinkle 1 teaspoon of baking powder over dough and slowly knead with kneading attachment once more for about 1 minute.
Divide the dough into two equal portions. On a generously floured surface, roll each piece of dough into a 12×16-inch rectangle.
Now brush each piece with about 1 tablespoon of the melted butter. In a small bowl, combine the ⅓ cup sugar and raspberry jam.
Brush raspberry jam mixture over each piece of dough coming within 1-inch of the edge on all sides.
With floured hands, starting on the 16-inch side, carefully begin tightly rolling up dough. Once each piece of dough is rolled, cut each dough log into 12 with 1¼-inch slices.
Place rolls onto 2 greased jellyroll pans. Let rise until doubled for about 30 minutes.
Preheat oven to 375 degrees F then bake rolls for 17 to 19 minutes until lightly golden. Frost while warm.
In a large mixing bowl, whip together butter and cream cheese until fluffy.
Add vanilla, powdered sugar, and milk and blend until well combined. Pipe or spread icing over raspberry swirl rolls.
