1 cup warm milk
1 tbsp. yeast
2 tbsp. butter
3-1/4 cup whole wheat flour (+ more as needed)
1/4 cup honey
1 tsp. salt
12oz raspberries, fresh or frozen
1/4 cup butter
1/3 cup honey
1/2 cup butter, softened
4oz cream cheese, softened
1/2 tsp. vanilla
1 cup powdered sugar
5-7 tbsp. milk
For the dough: Melt the butter in a sauce pan. Add the milk and honey and whisk until honey is dissolved. Don't let this mixture get to hot! If it get's to hot where it's uncomfortable to leave your finger in allow it to cool until just warm. Add yeast into a large bowl and pour the honey/milk mixture over the yeast and whisk well. Add the egg and salt. Slowly add the flour whisking after each addition. Be careful not to add to much, but you want a nice sticky dough that you can kneed. Once you've reached a good dough, allow it to rise for 1 to 1 and a half hours.
For the Filling:
Place the raspberries in a sauce pan. Smash them down and add the honey. Cook and smash until it looks like raspberry jam.
Once the dough has risen punch it down and kneed it a few times. Sprinkle flour on your working surface and roll the dough over the flour in a long rectangle.
Add the butter to the raspberry mixture and spread across the dough saving a bit for the top. Roll the dough into a log and cut into 1 inch pieces (I found using thread worked great!).
As you cut them place rolls into a greased 13x9 baking pan. Once you have all the dough cut, allow the rolls to rise for 20 to 30 minutes.
Bake at 350 degrees for 20 to 25 minutes until golden brown and cooked through. Let cool about 15 minutes before frosting.
For the frosting: Simply beat all ingredients together! Add milk till desired consistency.