Raspberry Chocolate Sweet Rolls - oh. yes. I. did.

It's raspberry season here in the lower mainland and I managed to get my hands on 75 pounds of raspberries.  A little over the top, but, that's how I roll. Go big or go home.  I don't fool around.

And these rolls. Oh. My. Sweet. Lawrd.  They were gone so fast, and now I miss them.  I really really miss them.

I took the Pioneer Woman's Sweet Roll Recipe and added raspberries and chocolate chips and then glazed them. baby baby baby.

It goes a little something like this...

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Butter (PW says to melt it, I say don't... just spread it... less messy... it will melt when you bake them)
• 2 cups Sugar (i used white for these rolls)
• Generous Sprinkling Of Cinnamon (I left this out... pairing cinnamon with raspberries and chocolate is NOT my thing)
• Glaze: (I actually think this will make too much...)
• 1 bag Powdered Sugar
• 2 teaspoons vanilla
• 1/2 cup Milk
• 1/4 cup melted Butter
• a couple sprinkles of  Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 350 degrees until light golden brown, about 18 to 20 minutes. (modified from PW's instructions to bake at 400 degrees for 15-18 minutes)
For the glaze, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting.