Soft and fluffy sweet rolls swirled with fresh raspberry filling and topped with a light glaze – perfect for breakfast or brunch.

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In a small bowl, dissolve yeast in warm milk with a pinch of sugar; let it bloom for 5–10 minutes until foamy.
In a large bowl, whisk together sugar, melted butter, egg, and vanilla. Add the foamy yeast mixture and combine.
Stir in flour and salt until a soft dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
Meanwhile, prepare the raspberry filling: in a saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat, stirring, until thickened (about 5 minutes). Let cool.
Punch down the risen dough and roll into a 12×16‑inch rectangle on a floured surface.
Spread cooled raspberry filling evenly over the dough, leaving a ½‑inch border. Optionally dot with raspberry jam.
Starting from a long side, tightly roll the dough into a log. Pinch the seam to seal.
Slice the log into 12 equal rolls and arrange cut-side up in a greased 9×13‑inch baking pan.
Cover and let rise 30–35 minutes until puffy.
Preheat oven to 350 °F (175 °C). Bake for 20–25 minutes until golden brown.
While rolls bake, whisk together glaze ingredients until smooth.
Remove rolls from oven, let cool 5 minutes, then drizzle glaze over warm rolls. Serve slightly warm or at room temperature.

You can swap fresh raspberries for frozen; thaw and drain excess liquid first.
For a tangier twist, add a squeeze of lemon juice to the filling.
Rolls can be stored in an airtight container at room temperature for up to 2 days, or frozen after baking.