Raspberry Cinnamon Rolls

1: In the bowl of a stand mixer, combine all brioche dough ingredients except butter. Knead on low for 5 minutes.

2: Add in butter and knead until smooth, about 8-10 minutes.

3: Form dough into a ball, place back into bowl, cover, and let rise for 1.5-2 hours until almost doubled in size and then refrigerate overnight.

4: In a pot, combine raspberry filling ingredients. Over medium-high heat, let it come to a boil, then reduce heat to medium-low and let simmer for 10 minutes until thickened, stirring occasionally. Set aside to cool.

5: Roll out dough into a 20”x9” rectangle. Spread raspberry mixture evenly over the dough.

6: Roll dough into a log from the long end and divide into 12 rolls.

7: Place rolls into a greased 9”x13” pan, cover, and let rise for 30 minutes to 1 hour until noticeably puffy.

8: Preheat oven to 350°F and bake for 30-35 minutes until tops are golden brown. Serve with icing.