Start with your dough. In your standing mixer add flour, sugar, salt, and yeast together and mix with whisk (by hand or attachment) until evenly dispersed.
In a saucepan heat water, milk, and butter together until the butter is melted. Add into the dry mix. Add the egg and using the hook attachment mix for 3-4 minutes (dough should no longer be sticky.
Lift the dough out of the bowl, lightly grease bowl, and place back into the bowl. Let rest for 5 minutes.
Prepare your filling while waiting. Mix softened butter with sugar and cinnamon.
When the dough has finished resting, roll out on a floured surface to about a 16x9". Spread butter mixture over the dough (avoid the ½ around the edges). Lay out raspberries on top of the butter mixture.
Then roll the dough tightly (horizontal/longest edge rolls upward). Then using a dough cutter, slice into 10 buns.
Place in a greased 9-inch cake or pie pan (leave room for spreading). Cover with foil. And turn off the oven and put the buns in to rise and spread for 20 minutes.
Pull buns out of the oven, remove foil, and brush with milk. Return on the oven at 375°F. Bake buns for 18-22 minutes or until golden. Remove from oven to cool.
Make glaze while buns cook. Mix powdered sugar, vanilla, and milk together, make sure to get rid of all lumps.
Drizzle onto the buns and enjoy!
Notes
- Fruit: You can swap out for other berries like strawberries or blueberries for a similar flavor profile. Or omit the fruit all together and live your best cinnamon life.