Raspberry and White Chocolate Cinnamon Rolls

Ingredients:

• 1 cup warm milk (105°F to 115°F)
• 2 teaspoons active dry yeast
• 3 tablespoons sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup raspberry jam
• 1 cup white chocolate chips
• Confectioners' sugar (for dusting)

Instructions:

Make the Dough

1. In a large mixing bowl, combine warm milk and yeast. Stir to dissolve yeast, and let sit for 5 minutes.
2. Add sugar, flour, and salt. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10-12 minutes, until smooth and elastic.

Prepare the Filling

1. In a separate bowl, mix together raspberry jam and white chocolate chips.
2. Roll out the dough to a thickness of about 1/4 inch (6 mm).

Assemble the Rolls

1. Spread the raspberry and white chocolate mixture evenly over the dough, leaving a 1-inch border on all sides.
2. Roll the dough into tight log shapes, starting from one of the long edges.
3. Cut each log into 12 equal pieces.

Proof and Bake

1. Place the rolls in a greased baking dish, leaving about 1 inch (2.5 cm) between each roll.
2. Let rise in a warm place for 1-2 hours, until doubled in size.
3. Preheat oven to 375°F (190°C).
4. Bake for 18-20 minutes, or until golden brown.

Glaze and Serve

1. Mix together a glaze made from confectioners' sugar and milk.
2. Drizzle the glaze over the warm cinnamon rolls.
3. Dust with additional confectioners' sugar before serving.

Tips:

• To ensure the dough rises evenly, make sure to knead it thoroughly.
• For an extra-golden crust, brush the tops of the rolls with a little bit of melted butter before baking.