Raspberry Cinnamon Rolls

Dissolve the yeast in warm milk.

Add sugar, eggs, and melted butter.

Gradually mix in flour and salt, kneading until you have a soft, elastic dough.

Cover the dough and let it rise in a warm place until doubled in volume.

For the filling, combine raspberries with sugar and heat until the juices release.

Mix cornstarch with water, stir it into the berries, and simmer for 1–2 minutes until thickened. Let cool completely.

Roll out the dough into a rectangle about 30×40 cm.

Spread the raspberry filling evenly, leaving one edge uncovered.

Roll the dough into a tight log and cut into equal pieces.

Place the rolls in a baking pan and let them proof for 20–30 minutes.

Before baking, brush with cream.

Bake in a preheated 180°C (350°F) oven for 25–30 minutes until golden brown.