In a small saucepan heat the milk, vegetable oil, and sugar over medium heat till it’s about to boil.

Turn off the heat and let it cool to about 130 degrees. ( I used a candy thermometer)

Sprinkle the yeast on the top.

Mix in with 8 cups of flour, cover with towel and put in a warm place to rise.

If it has grown you are on the right track, it it has not throw it away and start over, you most likely killed the yeast because your milk mixture was too hot

While your dough rises cream together 8 oz. Cream Cheese softened and 1/2 cup sugar. Once well blended add 1 tsp. vanilla extract and 2 egg yolks.

Put into the fridge until ready to assemble.

Preheat the oven to 375°F.

Stir in the baking powder, baking soda, salt, and the remaining 1 cup flour.

On a floured baking surface, roll half the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

Spread the cream cheese mixture to your desired thickness onto the dough then spoon the raspberry preserves on top.

You don’t want to get too much or the buns will fall apart when you pick them up to put them in the pan.

Roll the dough into a log.

Use a sharp knife or your big pizza wheel and cut them into 1 1/2 inch spirals.

Take a pie pan and coat it in melted butter or spray it with non stick spray.

Place your spirals into the pan. Do not over crowd. A regular pie pan takes 7-8.

If you are freezing some pans put them in the freezer after this step.

If not, cover with a towel and let rise for about 20 minutes.

Place in the oven for 15-18 minutes until browned.

While they are getting all yummy cheesy and tart in the oven make your frosting.

Just mix all the glaze ingredients together,

When your Raspberry Cream Cinnamon Rolls come out of the oven pour the glaze over them. More is better in this case!