Raspberry Swirl Sweet Rolls

Makes 12 rolls

prepPreheat oven to 350°F / 177°C
prepGrease a 9×13-inch baking dish or line with parchment paper
1 cup / 240 ml whole milk, warmed to about 100°F / 38°C	Bloom yeast in warm milk & sugar	Beat in butter, eggs, vanilla & salt	Add flour gradually, mix until dough comes together	Knead 5 min until soft & slightly tacky	Oil bowl, coat dough, cover & rise 2 hr	Punch down, roll into 12×18-inch rectangle	Spread filling on dough, roll & cut into 12 rolls	Cover & rise until puffy, about 90 min	Bake 350°F / 177°C, 28–32 min, tent foil halfway	Cool 10 min while making icing	Spread icing over warm rolls & serve
2 Tablespoons / 25 g granulated sugar
1 1/2 Tablespoons / 14 g Platinum Yeast from Red Star
1/2 cup / 113 g unsalted butter, softened and cut into 4 pieces
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract or vanilla bean paste
1/2 teaspoon salt
4 1/2 cups / 563 g all-purpose flour or bread flour, plus more as needed
2 teaspoons canola, vegetable, or olive oil for bowl
one 10-oz / 300 g package frozen raspberries, do not thaw	Toss raspberries with sugar & cornstarch
1/3 cup / 67 g granulated sugar
1 teaspoon cornstarch
4 oz / 113 g full-fat brick cream cheese, softened to room temperature	Beat cream cheese until smooth & creamy	Beat in confectioners' sugar, milk & vanilla
1 cup / 120 g confectioners' sugar
1 Tablespoon / 30 ml whole milk or heavy cream
1/2 teaspoon pure vanilla extract or vanilla bean paste

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