These raspberry sticky buns are a family favorite. My husband prefers these any day over cinnamon buns. I can promise that your family will love them too. Pair this with an egg casserole on Christmas morning that you can prep the night before and you’ll have the tastiest breakfast.

Note: you can purchase your raspberry filling from the store to skip a step OR you can make your own. I’ll leave that up to you but i’ll throw the raspberry filling recipe below too!

Raspberry Sticky Buns

Ingredients

• 3/4 cup milk
• 1/4 cup butter
• 3 1/4 cups all-purpose flour
• 1/4 cup sugar
• 2 1/2 teaspoons instant yeast
• 1/2 teaspoon salt
• 1/4 cup water
• 1 large egg
• 1/4 cup butter + raspberry filling (spread this on top of 12×9 rectangle)
• 1/4 cup butter, softened

Preheat the oven to 375 degrees F

Heat milk in a small saucepan w/ butter and set aside.

Combine flour, sugar, yeast, and salt in a large bowl. Add milk mixture, water, and egg; beat together until combined.

Place dough on a lightly floured surface and knead until smooth, about 5 minutes. Cover with a damp cloth and let rise for 25 minutes.

Place dough onto a lightly floured surface and roll into a 12×9-inch rectangle. Spread butter first all over and then raspberry filling on top. About 1 cup worth. Less or more depending upon how much filling you like.

Roll up dough and cut into 12 equal parts. Place evenly in a 9×13 pan that you coated with butter.

Cover and let rise until doubled, about 30 minutes.

Bake at 350 degree for 20 minutes.

Let cool for about 15 minutes and then icing the top with the cream cheese icing below!

Cream Cheese Icing

Ingredients:

• 2 cups powdered sugar
• 1/2 cup butter
• 3oz cream cheese
• 1 tsp vanilla
• 1/8 tsp salt

Whip together to make the perfect cream cheese icing for those sticky buns!

Raspberry Filling

• 2 tbsp corn starch
• 2 tbsp water
• 2-3 cups raspberries (fresh or frozen)
• 1/3 cup sugar
• 1 tsp vanilla extract

Mix the corn starch and water together until the cornstarch has complete dissolved. I do this with a small fork.

Combine cornstarch, raspberries, and sugar in a small saucepan over medium heat. Stir and bring to boil and let boil for 3-4 minutes. Keep stirring occasionally.

Place the filling in a bowl and transfer to the freezer for 30min – 1 hour to help thicken quickly (if you are making the sticky buns right then) or 4 hours in the refrigerator if you’re making ahead of time. You can certainly make this the day before or even a few days beforehand.

Enjoy!!