Raspberry Swirl Sweet Rolls

The method's theirs. Go give them the click.

Ingredients

1 cup (240ml) whole milk, warmed to about 100°F (38°C)
2/3 cup (135g) granulated sugar, divided
1 and 1/2 Tablespoons (14g) Platinum Yeast from Red Star (2 standard-size packets)*
1/2 cup (113g) unsalted butter, softened to room temperature 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 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)
one 10-oz. package (about 2.5 cups or 300g) frozen raspberries (do not thaw)
1/3 cup (67g) granulated sugar
1 teaspoon cornstarch
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
1 cup (120g) confectioners’ sugar
1 Tablespoon (30ml) whole milk or heavy cream
1/2 teaspoon pure vanilla extract or vanilla bean paste

The steps live at sallysbakingaddiction.com. We don't copy them: Sally's Baking Addiction wrote this recipe, and your visit supports them.