1. On a floured surface, roll out dough to a 12×18 rectangle. 2. Mix raspberry preserves and softened butter and spread evenly over dough, leaving 1 inch uncovered along top edge as shown. 3. Carefully roll up dough from the bottom, pinching to seal seam. 4. Use a sharp knife to mark 16 equal pieces. 5. Gently slide a 12 inch length of thread under roll until it’s even with the first mark. Criss cross thread across top of roll and pull ends gently to slice through. 6. Place rolls in a greased 9×13 pan.
NOTE: I put 12 rolls in a 9×13 pan and 4 more rolls in another small casserole dish – I think this keeps the rolls from getting too squished and helps them cook more evenly. If you want to cook the entire recipe in one 9×13 pan, divide into 12 rolls, not 16.
1. All 12 rolls are in the pan. 2. Let rise for 20-30 minutes or until rolls are puffed and just touching. 3. Bake at 350 degrees for 20-25 minutes until tops are golden brown. (I like to gently pull two of the center rolls apart from each other to be sure the dough is fully cooked in the middle before I take them out of the oven – last time mine cooked for exactly 22 minutes). 4. Let rolls cool for at least 15 minutes before topping with frosting.
The rolls really are best warm, but they taste great cooled as well. I like to get up and start them by about 7 in the morning, so they’re ready at 10 for a lazy Saturday morning breakfast or a weekday brunch.