Raspberry Swirl Rolls

In a large mixing bowl of an electric mixer, combine yeast and warm water. Stir until yeast has dissolved and let rest 5 minutes until bubbly.

Meanwhile, in a large saucepan over medium heat combine milk, cream and unsalted butter. Scald the mixture (let it nearly reach boiling). Then remove mixture from heat and stir in sour cream. Let milk mixture cool to 110 – 115 degrees F and add it into the proofed yeast mixture. Stir in egg, vanilla, salt and 3/4 cup sugar. Slowly add flour, and knead the mixture with the kneading attachment, until smooth and elastic (the mixture will seem runny – like it needs more flour, but don’t add more than the 5 cups called for). Cover the dough mixture and let rise until double, about 1 hour.

Now sprinkle 1 teaspoon of baking powder over dough and slowly knead with kneading attachment once more about 1 minute. Divide the dough into two equal portions (I found it was much easier to work with this way).

On a generously floured surface roll each piece of dough into a 12″x16″ rectangle. Now brush each piece with about 1 Tablespoon of the melted butter.

In a small bowl combine the 1/3 cup sugar and raspberry jam. Brush raspberry jam mixture over each piece of dough coming within 1″ of the edge on all sides. With floured hands, starting on the 16″ side, carefully begin tightly rolling up dough. Once each piece of dough is rolled, cut each dough log into 12, 1 1/4″ slices.

Place rolls onto 2 greased jelly roll pans. Let rise until doubled about 30 minutes. Preheat oven to 375 degrees F. Bake rolls for 17 – 19 minutes until lightly golden. Frost while warm with cream cheese icing. (See my TastyKitchen box for my cream cheese icing).