Hi MaryAnn, We haven’t tried making these into mini rolls but might start by shaping the dough into two 6×18 inch rectangles and try rolling them that way. You won’t get as much of the filling in each roll, though!

Hi JL! There is no need for butter in this filling. The raspberries + sugar and cornstarch bake into a wonderfully juicy filling on its own. Using frozen raspberries helps them stay in place, too, when rolling and cutting.

The Platinum yeast is an instant dry yeast, so yes, just any instant yeast will work!

I first made Sally’s raspberry sweet rolls for Easter. At least once a week my son asks when I’m going to make those again. I finally made them again this weekend and they are truly amazing! Both times Ive used the overnight method. This time I increase filling and frosting by one half and they were even better. Very easy to make! I did find it helpful to test doneness with thermometer, otherwise I would have undercooked for sure. Thank, Sally, for sharing your talents!