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

Stir raspberries and sugar together until raspberries start to release their juice

Add softened butter and warmed creamed honey

Stir just until mixture is combined

Whisk all ingredients together until smooth

Spoon over rolls while still hot