Raspberry Cinnamon Rolls with Raspberry Swirled Cream Cheese Frosting

1. Place ingredients for the rolls in the pan of a bread machine according to manufacturer’s suggestion. Select dough cycle and start.
2. After the cycle has completed, or the dough has doubled in size, turn it onto a lightly floured surface. Cover and let it rest for 10 minutes. (If your bread machine has this built into its cycle, you can skip the “rest time.”)
3. Roll dough into a 16×22 rectangle and prepare to fill it. Spread dough with softened butter and raspberry preserves. Sprinkle with cinnamon.
4. Roll up dough lengthwise and cut into 12 rolls. Place rolls into a lightly greased 9×13 pan. Cover and let rise for 30 minutes or until nearly doubled. Meanwhile, preheat oven to 400ºF. (If you plan on baking them the next morning, let them rise and then place them in the refrigerator. The next morning, put rolls in oven when you preheat the oven and they will rise while oven is preheating. When oven has preheated, bake for 15 minutes or until light golden brown.)
5. Bake rolls for about 15 minutes or until light golden brown. While rolls are baking, beat together all frosting ingredients, except preserves, until smooth.
7. Frost the rolls while warm. Microwave the preserves for 10-15 seconds or until slightly melted. Drop spoonfuls of preserves on top of frosting. Gently swirl knife through preserves to spread throughout frosting.
8. Store leftovers in the refrigerator.