Ingredients:

  • 1 cup whole milk, warmed to 110°F
  • 2.25 tsp active dry yeast
  • 0.5 cup granulated sugar
  • 2 large eggs, room temperature
  • 0.5 cup unsalted butter, softened
  • 4.5 cups bread flour
  • 1 tsp fine sea salt
  • 2 cups fresh or frozen raspberries
  • 0.25 cup raspberry preserves
  • 0.33 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon zest
  • 4 oz cream cheese, softened
  • 1.5 cups powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla bean paste

Instructions:

  1. Combine warm milk, yeast, and 1/2 cup sugar in a stand mixer bowl. Let stand for 10 minutes until foamy.
  2. Whisk in the eggs and 2 cups of bread flour. Gradually add the softened butter and salt, kneading with the dough hook.
  3. Add the remaining bread flour gradually until the dough is smooth and pulls away from the sides of the bowl. Knead for 5-7 minutes.
  4. Cover the dough and let it rise in a warm spot for 90 minutes until doubled in size.
  5. In a bowl, gently toss the raspberries with 1/3 cup sugar, cornstarch, lemon zest, and raspberry preserves to create the filling.
  6. Roll the dough into a large rectangle (approx 12x18 inches). Spread the raspberry filling evenly over the surface.
  7. Roll the dough tightly into a log and cut into 12 even pieces. Place in a greased baking pan.
  8. Cover and let the rolls rise for an additional 45 minutes.
  9. Preheat oven to 350°F (175°C) and bake for 25 minutes until the tops are golden brown.
  10. Whisk cream cheese, powdered sugar, lemon juice, and vanilla bean paste until smooth. Drizzle over warm rolls.