Raspberry Lavender Sweet Rolls with Cream Cheese Icing

5 cups flour
2 tbsp instant yeast
1 tsp salt
1 tbsp white vinegar
1 cup milk 
1/2 cup butter
1/2 cup sugar
2 eggs
1.5 cups Heidi's Raspberry Lavender Jam
1 cup warm water
For the icing:
4 oz cream cheese softened
1/4 cup milk
1/4 cup icing sugar
2 tsp vanilla extract

In a large bowl combine flour, yeast and salt. Set aside.
Put vinegar in a measuring cup. Add milk until it reaches the 1 cup mark. Set aside to let milk curdle.
Melt butter in a bowl in the microwave. Add sugar and mix well, then microwave milk mixture for 1 minute and stir well. Add it to butter. Add two eggs and whisk well to combine. Add to the dry mixture.
Mix lightly, then fill your measuring cup with 1 cup of warm water. Slowly add it to the dough, stirring lightly until the dough comes together into a sticky ball. Don't overmix.
Cover dough and set it in a warm place to rise for 45 minutes.
After the rise time, sprinkle some flour on the counter and pull out the dough.
Sprinkle with a bit more flour and pat out into a large rectangle.
Use a rolling pin to make the rectangle larger and the dough thinner.
Spread dough with jam. Make sure you can roll the dough without it oozing too much. Roll dough up.
Use a sharp serrated knife to slice into rolls.
Grease a baking dish or freezer pan. Put rolls into the dish. Preheat oven to 350 degrees F and set dish in a warm place to rise for another 25 minutes. Bake 25 minutes, until puffed and golden brown on the bottom.
While rolls are baking, use a mixer to combine the icing ingredients until smooth.
Spoon onto warm rolls.

Click here for Heidi's Raspberry Lavender Jam