Lemon Raspberry Sweet Rolls

Ingredients:

Dough

• ¾ cup warm milk (about 110°F)

• 2¼ teaspoons active dry yeast (1 packet)

• ¼ cup granulated sugar

• 1 large egg + 1 egg yolk, at room temperature

• ¼ cup unsalted butter, melted

• 3 cups all-purpose flour

• ½ teaspoon salt

Filling

• 1 cup fresh or frozen raspberries

• ½ cup granulated sugar

• 1 tablespoon cornstarch

• Zest of 1 lemon

Lemon Cream Cheese Glaze

• 4 ounces cream cheese, softened

• 1 cup powdered sugar

• 2 to 3 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• ½ teaspoon vanilla extract

Instructions

1. Prepare the Dough

1. In a large mixing bowl, combine warm milk and yeast. Let sit for 5 to 10 minutes until foamy.

2. Add sugar, egg, egg yolk, and melted butter. Stir to combine.

3. Add flour and salt. Mix until a dough forms, then knead for 8 to 10 minutes until smooth and elastic.

4. Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours or until doubled in size.

2. Make the Filling

1. In a small bowl, gently mix raspberries, sugar, cornstarch, and lemon zest.

2. Set aside. If using frozen raspberries, do not thaw.

3. Assemble the Rolls

1. Punch down the dough and roll it into a 14×9-inch rectangle on a lightly floured surface.

2. Evenly spread the raspberry filling over the dough.

3. Roll the dough tightly from the long side to form a log. Slice into 9 to 12 rolls.

4. Arrange the rolls in a greased 9×13 or 9×9-inch baking dish. Cover and let rise for 30 to 45 minutes.

4. Bake the Rolls

1. Preheat the oven to 350°F (175°C).

2. Bake the rolls for 25 to 30 minutes, or until golden brown and cooked through. Tent with foil if browning too quickly.

5. Prepare the Glaze

1. In a mixing bowl, beat the cream cheese until smooth.

2. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until creamy and spreadable.

6. Glaze and Serve

1. Spread the lemon glaze over warm rolls before serving.