Mix Dry Ingredients:

• In a large bowl, combine flour, sugar, yeast, and salt.

Prepare Wet Ingredients:

• In a separate bowl, whisk together lukewarm milk, melted butter, vegetable oil, and eggs.

Combine Wet and Dry:

• Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.

Knead the Dough:

• Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.

First Rise:

• Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.

Prepare Filling:

• Mix sugar and cinnamon in a small bowl.
• Toss minced raspberries in the cinnamon-sugar mixture.

Shape the Rolls:

• Roll out the risen dough into a 12×18 inch rectangle.
• Evenly spread the raspberry-cinnamon mixture over the dough.
• Starting from the long edge, roll the dough tightly into a log.

Cut and Second Rise:

• Cut the log into 12 equal slices.
• Arrange slices cut side up in a greased 9×13 inch baking pan.
• Cover and let rise for 30 minutes, until puffy.

Preheat Oven:

• Heat oven to 375°F (190°C).

Bake: