Roll Ingredients
4 cups flour
2 1/2 t yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 salt
2 eggs
Filling Ingredients
1 T softened butter
2 T brown sugar
4 T raspberry jam
1 small carton fresh raspberries (retain a handful for raspberry cream cheese frosting)
Instructions
Combine half the flour (2 cups) and yeast in mixing bowl, then set aside. In saucepan on stove, heat milk, sugar, butter, and salt on medium until butter barely melts. Don't allow milk to scald. Pour over flour mixture, then add eggs on top.
Beat everything with electric mixer on low for 30 seconds. Scrape bowl, then beat again on high for 3 minutes. Stir in remaining 2 cups of flour with a spoon.
Turn dough onto floured surface, then knead in any extra flour to make the dough soft and elastic. Grease bowl, replace dough, turn it over to grease, then cover bowl and allow dough to rise 1 hour. After rising, punch dough down and turn onto floured surface again. Divide in half, cover, let rest 10 minutes.
Roll out dough on floured surface in the two pieces. Spread with butter, brown sugar, raspberry jam, then add raspberries.
Roll up the dough carefully into a spiral, without smashing the berries. Seal edges, and place in greased bread pan. You may cut into smaller pieces; I just like two big rolls: one for me, and one for Mr. Sillypants.
Bake at 375 for 25 minutes. When slightly cooled, spread with raspberry cream cheese frosting (normal cream cheese frosting, with fresh raspberries blended in).
