Raspberry Sticky Rolls

Topping:
1/2 cup granulated sugar
2 tablespoons cornstarch
Juice from can of red raspberries

In a small saucepan mix together sugar and cornstarch. Gradually add reserved raspberry juice. Cook and stir over medium heat until thickened. Set aside to cool and pour into greased 10 x 15-inch pan.

Rolls:
1 (16 ounce) loaf frozen bread dough, thawed
2 tablespoons butter or margarine, softened
1 cup packed brown sugar
1 (16 1/2 ounce) can red raspberries, drained

Heat oven to 375 degrees F.

On lightly floured surface, roll dough into 15 x 9-inch rectangle. Spread butter or margarine over entire surface and sprinkle with brown sugar and raspberries. Beginning on 15-inch side, roll up tightly, jellyroll style. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into 15 equal size pieces. Place 3 across and 5 down over raspberry topping, keeping rolls slightly apart. Let rise until double, about 35 to 45 minutes.

Bake until golden brown, 25 to 30 minutes. Remove from oven and immediately invert pan on heatproof serving platter. Let pan remain a minute or two so raspberry topping can drizzle over rolls.

Makes 15 servings.