Ooey Gooey Pull Apart Danish Rolls

I modified an online recipe to fit what I had in the pantry and it turned out amazing! This is the link to the original recipe 

http://shopgirlmaria.blogspot.ca/2012/09/raspberry-swirl-rolls.html 

The following is how I made the rolls 

Dough

1 1/4 cup milk

2/3 cup granulated sugar

2 Tablespoons active dry yeast

1 stick butter, softened

2 large eggs

1/4 tsp salt

4 1/2 cups all-purpose flour

Make sure the milk is lukewarm. Pour it into your mixer bowl, and add the sugar and yeast. Flip the mixer on for a few seconds, then let sit until the mixture is frothy, usually a few minutes. Turn the mixer on low, add in the softened butter, eggs and salt. Add the flower slowly until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 8-10 minutes. Cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.

Filling

I cheated on my filling :) I used a can of cherry pie filling and it turned out AMAZING! You could use what ever canned pie filling you prefer for this recipe. It was the perfect amount of filler and just the right amount of sweet ooey gooey goodness for this recipe.

Glaze / Icing

You can either make your own glaze with the following recipe:

3 cups confectioners sugar

3 tablespoons milk

stir together sugar and milk until smooth

Or you can use about a ½ container of white or cream cheese pre-made store bought cake frosting. I heat it up in the microwave until its warm and smooth but NOT hot and bubbly.

Directions

Roll out your dough on a flowered surface until it forms a very large rectangle. Spread the filling over over it and roll up until it resembles a jelly roll. Just like you would if you where making cinnamon rolls. I like to cut them thinner into about 14-16 thin slices and place them in something about twice the size of a cake pan, make sure it has been greased well – a cookie sheet with nice tall sides or a large Pyrex dish would work well.

Let rise about 1 hour

Bake at 425 until nice and golden – about 25-30 min.

let the rolls cool till warm and and drizzle glaze over the top of warm (not hot) rolls.