To start the dough, warm the milk in a saucepan over medium-low heat until lukewarm. This will help activate the yeast when added. Pour the warm milk into the bowl of a stand mixer.
Add the honey and yeast to the bowl and mix for just a few seconds. Let the mixture sit until the yeast is bubbly, which should take about 5 minutes. This step is crucial as it ensures your rolls will rise properly.
Next, on low speed, beat in the softened butter until it is slightly broken up. The butter adds richness and helps create a tender dough.
Now, add the eggs and then the salt. Mix until combined. The eggs will contribute to the structure of the rolls.
Gradually add the whole wheat flour and bread flour one cup at a time, mixing in between. This gradual addition helps avoid a lumpy dough.
Once all the flour is incorporated, mix on medium speed until a soft dough forms. You want to knead this dough until it becomes very soft and elastic, which should take about 8 to 10 minutes.
After kneading, remove the dough from the mixer and shape it into a ball. Transfer it to a lightly greased bowl and cover with a clean cloth. Let it sit in a warm place until it doubles in size, about 1 to 2 hours.
Once the dough has risen, spray the bottom of a 9×13 inch baking dish with cooking spray. Remove the dough onto a lightly floured work surface. Using a rolling pin, roll the dough into a 12×18 inch rectangle. Aim for even thickness to ensure uniform rolls.
Next, prepare the filling. In a medium bowl, gently mix the frozen raspberries with the sugar and cornstarch until they are all coated. Spread this mixture evenly over the rolled dough.
Beginning at one of the short ends, roll up the dough to form a tight roll. Cut the rolled dough into 12 even slices. Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they have almost doubled in size, about 1 to 2 hours.
The raspberries will release their juice at the bottom of the pan. This is supposed to happen and will soak into the rolls while they bake, adding even more flavor.
Once the rolls have risen, preheat your oven to 400°F (204°C). Cover the rolls with aluminum foil and bake for about 25 minutes. After that, remove the foil and bake for another 10 minutes until they turn golden brown on top and the berries are bubbling. This step is vital for achieving that perfect golden crust.
After baking, let the rolls cool in the pan for about 10 minutes. To make the glaze, whisk the powdered sugar and heavy cream until smooth. You can use milk instead of cream if you prefer.
Adjust the consistency as needed by adding more liquid or powdered sugar based on how thick you want the glaze. Spread the glaze over the rolls while they are still warm. Enjoy your delicious creation!
