# Components:
→ Dough
01 - 2 1/4 teaspoons active dry yeast
02 - 3/4 cup warm whole milk (about 110°F)
03 - 1/4 cup granulated sugar
04 - 1/4 cup unsalted butter, melted
05 - 1 large egg
06 - 2 1/2 cups all-purpose flour
07 - 1/2 teaspoon salt
→ Filling
08 - 1/4 cup unsalted butter, softened
09 - 1/2 cup packed brown sugar
10 - 1 1/2 tablespoons ground cinnamon
→ Bloody Raspberry Glaze
11 - 1 cup fresh or frozen raspberries
12 - 1/2 cup powdered sugar
13 - 1 tablespoon lemon juice
14 - 1 to 2 teaspoons water, as needed
# Directions:
01 - In a large mixing bowl, combine the active dry yeast with warm milk and a pinch of granulated sugar. Let the mixture sit for 5 minutes or until foamy on top.
02 - Add remaining granulated sugar, melted butter, egg, all-purpose flour, and salt to the yeast mixture. Mix thoroughly until a soft dough has formed.
03 - Transfer dough to a floured surface and knead by hand or using a mixer for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased mixing bowl. Cover and let rise in a warm area for about 1 hour or until doubled in volume.
05 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
06 - Roll dough on a lightly floured surface into a 12x16 inch rectangle. Evenly spread softened butter over the dough and sprinkle with brown sugar and cinnamon.
07 - Slice dough into 2-inch wide strips. Coil and twist each strip onto the parchment-lined baking sheet, shaping them to resemble intestines. Connect pieces together for a continuous effect.
08 - Cover the arranged dough loosely and allow it to rise for an additional 20 minutes.
09 - Bake for 22 to 25 minutes until golden brown. Remove from oven and cool slightly before glazing.
10 - In a small saucepan, cook raspberries and lemon juice over medium heat for 4 to 5 minutes, stirring occasionally until the berries are broken down. Strain through a fine mesh strainer to remove seeds if desired. Blend in powdered sugar and add water until reaching a pourable consistency.
11 - Drizzle prepared raspberry glaze generously over warm cinnamon rolls for a gory presentation. Serve while warm or at room temperature.
