For Dough

Cup of Yum
1. Combine 2 cups of the flour, sugar and salt in mixer bowl. Combine well. Make a well in the center. Add the yeast.
2. Add butter to water and microwave at 15 second intervals until liquid is 120-130°F. (Butter may not completely melted) Water should be very warm, but not hot to the touch.
3. Add butter and water to the flour mixture along with the egg.
4. Beat with electric mixer, on medium speed for 2 minutes, scraping bowl occasionally.
5. Add 1 cup of flour and beat an additional 2 minutes at high speed.
6. Stir in just enough of the remaining flour for the dough to form a ball.
7. Knead with dough hook on mixer, or by hand on a floured surface, until dough becomes smooth and elastic. Dough should spring back when pressed with 2 fingers.
8. Cover with a towel and let rest for 10 minutes.

For Filling

1. Combine sugar, cinnamon and then combine raspberries and cornstarch in another bowl. Mix well.

To Make Rolls

1. Roll out dough to 15" x 10" rectangle on floured board.
2. Spread 3 tablespoons of softened butter on dough, leaving 1/2" from the edge on the long side without butter.
3. Sprinkle cinnamon sugar over butter in a thin layer. Then sprinkle with raspberries.
4. Beginning at long end, roll dough up tightly. Pinching seams at the end. Cut into 12 equal pieces. See notes below for important tips.
5. Place on greased 9" x 13" pan. Cover with towel. Allow to rise until doubled in size, about 1 hour.
6. Bake in 350°F oven for 25-30 minutes, until golden brown .
7. Cool on wire rack at least 20 minutes.

For Glaze

1. Combine all ingredients in large bowl and mix until well combined. Add more milk a 1/4 teaspoon at a time, if needed to get to fairly thin consistency.
2. Spread glaze over rolls or drizzle with a spoon.