White Chocolate And Raspberry Buns

Directions

1. 1
   Preheat oven to 400°F. Grease and line a baking tray with parchment paper. Combine flour and sugar. Add cream and milk and mix until combined. Turn out onto a lightly floured surface and knead until smooth. Roll out into a 13 x 9 1/2 inch rectangle about 1/3 inch thick.
2. 2
   Combine 2 tbsp raspberries and 1/4 cup hot water. Set aside. Arrange remaining raspberries and chocolate over dough, leaving a 1/3 inch border. Roll up to form a log, trim ends then cut into 12 equal slices. Place rolls, cut-side up, on prepared tray. Bake for 20 mins, or until golden brown. Let cool.
3. 3
   Drain reserved raspberries, reserving 2 tbsp liquid. Combine reserved raspberry liquid and powdered sugar in a microwave-safe bowl. Microwave on HIGH (100%) in 30-second bursts, stirring, until heated and smooth. Let cool slightly. Drizzle over rolls. Serve.