A little baking, perhaps?

Raspberry Swirl Rolls
Adapted from : girlversusdough.com

Yields: 8 rolls

Ingredients:

For the dough –
1/2 cup milk, warmed to 95-100 degrees F
1/3 cup granulated sugar
3/4 tablespoon active dry yeast
1/2 stick unsalted butter, room temperature
1 egg
1/2 teaspoon grated lemon zest
1/4 teaspoon fine sea salt
2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for dusting

For the filling –
5 ounces frozen raspberries, unthawed
3 tablespoons granulated sugar
1/2 teaspoon cornstarch

For the glaze –
Just under 1/2 cup powdered sugar
1 1/2 tablespoons unsalted butter, melted
1 1/2 tablespoons milk

Directions:

In a large bowl or bowl of a stand mixer, combine warm milk, sugar and yeast and stir to combine. Let sit 5-10 minutes until yeast is foamy.

Add butter, egg, lemon zest, salt and flour; stir with paddle attachment until dough is well combined, about 3 minutes. Replace paddle attachment with dough hook and knead dough on medium speed for 8 minutes, adding more flour as needed (1 tablespoon at a time) until dough is soft, smooth and elastic and pulls away from the sides of the bowl.

Remove dough from bowl, knead a few times by hand and shape into a ball. Place ball of dough in a large, lightly greased bowl. Cover with lightly greased plastic wrap and let rise in a warm place until doubled, about 1-2 hours.

Remove dough from bowl and punch down on a lightly floured surface. Pat dough into a 12-by-5-inch rectangle. In a small bowl, toss together frozen raspberries, sugar and cornstarch to combine. Sprinkle raspberry mixture over dough. Roll up dough from the long end into a 12-inch log, pinching edge to seal. Using a sharp knife, slice log into 8 equal slices. Place slices, cut side-up, into a greased 9-inch round cake pan (or your pan of choice). Spoon any extra raspberry mixture over the rolls. Cover the pan with lightly greased plastic wrap and let rise in a warm place until doubled, about 1-2 hours.

Preheat oven to 375 degrees F. Uncover rolls and bake until golden brown and the filling is bubbly, about 25-30 minutes. Remove from oven and let cool 30 minutes in pan.

Meanwhile, make the glaze: In a small bowl, whisk together powdered sugar, melted butter and milk until a smooth, spreadable glaze forms (add more powdered sugar or milk as needed to achieve proper consistency). Pour glaze over warm rolls and use a spoon or offset spatula to spread evenly. Serve rolls warm or at room temperature.

Originally from: http://www.bestyummyrecipes.com/raspberry-swirl-rolls/

Buon Appetito!