Raspberry Sweet Rolls 

1. In the bowl of a stand mixer, add the warmed milk, 1/2 tablespoon (6.25 g) sugar and the yeast. Whisk ingredients together to combine.
2. Cover the bowl with a large plate and allow the yeast mixture to sit untouch for 8-10 minutes. Yeast mixture is ready to use when it appears bubbly with a fermented aroma.
3. In a large mixing bowl, add 2 1/2 cups of the flour, all of the remaining sugar and salt. Whisk dry ingredients together to combine.
4. In a separate small bowl, add and whisk the egg.
5. With the dough hook attached, add the whisked egg into the bowl with the activated yeast mixture and mix at medium speed, about 30-60 seconds to combine.
6. Reduce the mixer speed to low and add all of the dry ingredients into the liquid mixture. Continue to mix on low until dough starts to come together and form into a shaggy looking ball, about 1 minute.
7. At this point, start to add and mix the softened butter 1 tablespoon at a time into the dough allowing the previous piece of butter to be fully incorporated before mixing in the next piece of butter.
8. Increase mixer speed to medium high and knead dough for 6 minutes. Dough will be quite soft and tacky to touch.
9. If sweet dough is too soft and difficult to handle, add the remaining 1/4 cup of flour 1 tablespoon at a time. May not need to use all of the additional flour, just use enough to prevent the dough from being too sticky and more manageable to work with.
10. Transfer dough to a lightly floured surface and shape into a ball.
11. Grease a large mixing bowl with 1 teaspoon of oil. Place shaped dough in the greased bowl.
12. Use your hand to turn and flip the dough in the greased bowl. You want all sides of the dough to be coated in oil.
13. Cover bowl with plastic wrap and place in a warm part of the kitchen to rest and rise until it has doubled in size. This can take up to 1 hour or more depending on the warmth of your kitchen.
14. Generously grease a baking dish of choice. I used a 8×11 inch baking pan but any baking or cast iron pan will work.
15. Deflate risen dough by gently knocking it down with a fisted hand.
16. Transfer dough to a lightly floured work surface and cover the top of the dough with plastic wrap.
17. Allow the dough to rest for 5 minutes before using. This will help relax the gluten in the dough and make it easier to roll into rectangle shape.
18. Lightly flour the top of the dough and roll into a 16 x 8 inch rectangle. Measurement does not need to be precise.
19. Evenly spread the raspberry jam over the top surface of the rolled dough leaving a 1/4 inch border.
20. Starting at the long end, roll the dough onto itself until you end up with a log shape. Pinch the joining ends of the dough to seal.
21. Using a sharp knife or clean dental floss, cut the filled dough log into 8 equal pieces.
22. Transfer cut rolls into the prepared baking pan and lightly cover the pan with plastic/cling wrap. Allow the rolls to undergo a second rise for 25-30 minutes.
23. Preheat the oven to 350F(175C) during the last 15 minutes of the second rise.
24. With a pastry brush, brush the heavy cream onto the rolls and bake for 30-35 minutes, rotating the pan halfway through bake time. Rolls are ready when they appear golden brown and a toothpick inserted into one comes out clean.
25. Cool sweet rolls to room temperature before topping with frosting. Alternatively, rolls may be topped with frosting while still warm from the oven. 

Cream Cheese Frosting 

1. In a medium mixing bowl, add the cream cheese and butter. Whisk ingredients together until smooth.
2. Next, whisk in the confectioners’ sugar followed by the vanilla extract into frosting. You should end up with a creamy, smooth and spreadable frosting. 

Assembly

1. Spoon and spread cream cheese frosting on top of the sweet rolls.
2. Organically top the rolls with fresh raspberries and halved strawberries (optional) before serving.