Melt sour cream raspberry juice over low heat until warmed
Transfer to a mixing bowl with a dough hook and add yeast
Allow yeast to proof for 5 minutes
Stir in sugar and melted butter and yeast
Add salt, baking soda, 2 cups flour, and egg
Knead until mixture is smooth and combined
Continue to add flour in ½ cup increments until dough is tacky and pulls from the edges of the bowl
Let rise until doubled in size
On a floured surface, roll dough out to a large rectangle a half inch thick
Spread filling across the surface, edge to edge
Roll dough up lengthwise, pinch ends together, cut into whirlpools and press into prepared pans
I used a well greased muffin tin, but you can also use a casserole dish and place rolls 1 inch apart to allow room to rise
Rise for an additional 1 hour minimum
Bake at Fahrenheit 375°, 20 minutes, release from pan