– Scatter the raspberries on top of the cinnamon sugar and roll, starting with the long side of the rectangle. Seal each end by pinching in the dough.
– With a serrated knife, slice 1 1/2 inch slices of the dough and place on the greased jelly pan.
– Cover the pan loosely with a towel and place in a warm area for 15 minutes to allow the rolls time to expand.
– Remove towel and bake for 15 minutes or until the rolls are a light brown in color. Remove from oven and place the pan on a wire rack to cool while you prepare the homemade icing.
– Add the powdered sugar, the remaining 2 tablespoons of butter (melted), vanilla and milk to a small mixing bowl. Whisk to combine. For a thinner glaze, use 4 tablespoons of milk. For a thicker glaze, use only 3 tablespoons.
– Generously drizzle the icing on top of the raspberry cinnamon rolls
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