For the rolls, dissolve the yeast in the warm milk in a large bowl. Mix together the sugar, butter, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm place about 1 hour, or until the dough has doubled in size. Roll the dough out on a lightly floured surface. Roll the dough flat until about 21-inches long and 16-inches wide. It should be about 1/4-inch thick.

For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over the surface of the dough, spread the raspberry filling lightly and evenly over the butter. Repeat with the cinnamon mixture. Working carefully from the top (21-inch side), roll the dough down to the bottom edges. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time evenly spaced in a lightly greased baking pan. Let the rolls rise again until double in size, about 30 minutes.

Bake for 10-15 minutes at 400 degrees, or until light brown on top.

While the rolls bake, combine all of the icing ingredients, except the red coloring. Beat well with an electric mixer until fluffy. Fold in small amount of red coloring to make icing pink in color. When the rolls come out of the oven, coat each generously with icing. Once cooled, arrange rolls into a ribbon on foil lined pizza pan.


This recipe by Julie Hamilton of Northampton, Pennsylvania took 3rd place in the the "Bake For The Cure" competition at the 2007 Allentown, Pennsylvania State Fair.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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