Take your raspberries out of the freezer and place in a small saucepan. 

Mix all the dough ingredients together in the order listed, IF you’re using egg add it in after the flour, mix till combined and knead on a well floured surface for 5-10min (10 min is best) Cover and rest for 1 to 1.5 hours. If your house is cold you can put it in the oven with the light on.

While the dough is resting add 60ml water to the raspberries in the pan and bring to the boil, continue to simmer for 12-15 stirring regularly until consistency is thick. A good way to test is part the mixture with a spatula and it should stay separated. Place in a large bowl to cool. Take out 1.5 tbs and seive it and set aside for the icing. Place the rest in a large bowl to cool. Once cooled mix in the cream cheese to finish your filling.

Decompress the dough and roll out into a rectangular shape  approx 40cm by 55cm. Spread the filling out across the dough and cut into 8-10 strips (I made 9) roll up each strip as shown in the video; on each side to meet in the middle about 1 inch apart. Push the circles together and pinch the bottom tight to create a heart shape. Place in your dish with parchment paper and rest for 30 min. Preheat your oven to 180C

Cook for 20-22 minutes. If you’re adding cream add about a tsp on top of each roll before cooking. 

Take the buns out and make the icing straight away by mixing all the ingredients, adding 1 tsp at a time of boiling water till you get the right consistency. I used approx 5-6 tsp. 

Pipe or spread onto your buns and enjoy 

🫶 D