Ingredients:

  • ') sugar, sifted (for glaze)

Instructions:

  1. Activate the Yeast: Warm the milk slightly. Whisk yeast and a pinch of sugar into the milk; let stand 5–10 minutes until foamy.
  2. Make the Dough: In a stand mixer bowl, combine the foamy yeast mixture, remaining sugar, eggs, and melted butter. Gradually add flour and salt. Mix until a shaggy dough forms.
  3. Knead: Knead using the dough hook for 6–8 minutes until smooth and elastic, adding flour only if the dough is excessively sticky.
  4. First Rise (Bulk Fermentation): Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the Filling: While the dough rises, cream together the softened butter, brown sugar, and cinnamon. Keep chilled slightly if your kitchen is overly warm.
  6. Shape the Rolls: Gently punch down the risen dough. Turn onto a lightly floured surface and roll into a large rectangle (approximately 12x18 inches).
  7. Assemble: Spread the cinnamon butter evenly over the dough, leaving a small ½ inch border along one long edge. Scatter the raspberries evenly over the butter layer.
  8. Roll & Slice: Tightly roll the dough up along the long edge. Pinch the seam closed securely. Slice the log into 12 even pieces (about 1.5 inches thick).
  9. Second Rise (Proofing in Pan): Arrange rolls cut-side up in a greased 9x13 inch baking dish. Cover loosely and allow a final rise for 45–60 minutes until puffy.
  10. Bake: Preheat oven to 375°F (190°C). Bake for 22–25 minutes until deeply golden brown.
  11. Glaze While Warm: While the rolls are hot, whisk the powdered sugar, lemon zest, and 3 tablespoons of lemon juice. Add milk or water sparingly if needed to reach a thick but pourable consistency. Drizzle liberally over the warm rolls.