Preparation Steps

• Start by warming your milk slightly and then mix it with the active dry yeast. Let this sit for about 5 minutes until it becomes foamy—it’s how you know the yeast is alive and kicking!
• In a large bowl, combine the melted butter, sugar, and egg. Stir in the yeast mixture once it’s frothy, then gradually add in the flour until a soft dough comes together.
• Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. Place it in a greased bowl, cover it, and let it rise in a warm area for about an hour, or until it has doubled in size.
• Once risen, roll out the dough into a rectangle and spread the raspberry preserves evenly over the surface. Roll it tightly into a log, then slice it into equal pieces.
• Place the rolls in a greased baking dish, cover, and let them rise again for about 30 minutes while you preheat your oven to 350°F.
• Bake the rolls for about 25 minutes or until they turn a lovely golden brown and smell heavenly! Let them cool a bit before glazing.
• To make the glaze, whisk together the powdered sugar, a couple tablespoons of milk, and the vanilla extract until smooth. Drizzle over warm rolls and enjoy every bite!