Raspberry-Swirl Sweet Rolls AND Cinnamon Swirl Sweet Rolls ~ Happy Mothers Day!

While looking for a carrot muffin recipe, I landed on the Food and Wine web site with their Mother's Day suggestions flashing at me and what more can I say but  raspberry sweet roll!
The most perfect jelly doughnut in the form of a roll.
 

Dough should be springy and smooth or soft and supple as per Food and Wine
by the way I suggest a nice mimosa while making and eating this delight.
 

 My own cinnamon concoction - need to double next time

Roll the roll tightly

Into the refrigerator over night
 

On to the raspberry - I add an extra 4 ounces.
 

Stuffed
 

Just out of the oven
 

 hmmmmmmm...
fabulous with or with out the glaze

beautiful

Raspberry-Swirl Sweet Rolls

and

Cinnamon Swirl Sweet Rolls

from Food and Wine

adapted

        1 cup milk

        2/3 cup sugar

        1 1/2 tablespoons active dry yeast

        1 stick unsalted butter, softened

        2 large eggs

        1 teaspoon finely grated lemon zest

        1/2 teaspoon fine sea salt

        4 1/4 cups all-purpose flour, plus more for dusting

        10-ounce package (Individually Quick Frozen) raspberries, not thawed [I used 14 oz]

        1/4 cup plus 2 tablespoons sugar

        1 teaspoon cornstarch

        1/2 cup dark brown sugar

        1/4 cup maple sugar

        1 Tablespoon or to taste cinnamon (I used True Ceylon Cinnamon]

        2 Tablespoons mayonnaise

               

        3/4 cup confectioners' sugar

        3 tablespoons unsalted butter, melted

        1 1/2 tablespoons heavy cream

1. In a small saucepan, warm the milk over moderately low heat until it's 95°.
2. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast.
3. Let stand until the yeast is foamy, about 5 minutes.
4. Add the softened butter, eggs, grated lemon zest and sea salt.
5. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
6. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times.
7. Form the dough into a ball and transfer it to a lightly buttered bowl.
8. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
9. Line the bottom of two 9-by-9-inch baking pan with parchment paper, allowing the paper to extend up the short sides.
10. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into 2 10-by-12-inch rectangle.
11. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.
12. Spread the raspberry filling evenly over the dough.
13. Tightly roll up the dough to form a 12-inch-long log. Working quickly, cut the log into quarters.
14. In a medium bowl mix the brown sugar, maple sugar, cinnamon and mayonnaise.
15. Spread the cinnamon filling evenly over the dough.
16. Tightly roll up the dough to form a 12-inch-long log. Cut the log into quarters.
17. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up.
18. Scrape any berries and juice from the work surface into the baking pan between the rolls.
19. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours or cover the rolls, refrigerate overnight and then return to room temperature before baking.
20. Preheat the oven to 425°.
21. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling.
22. Transfer the pan to a rack to cool for 30 minutes.
23. In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
24. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter.
25. Dollop glaze over each roll and spread with an offset spatula.
26. Serve warm or at room temperature.