INGREDIENTS
Dough:
1 cup warm milk
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 teaspoon salt
2 large eggs
4 cups all-purpose flour
Filling:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 tablespoons ground cinnamon
1 1/2 cups fresh raspberries
Lemon Glaze:
1 1/2 cups powdered sugar
2-3 tablespoons fresh lemon juice
1 tablespoon lemon zest
INSTRUCTIONS
Prepare the dough:
In a large bowl, mix the warm milk and yeast. Let sit for 5 minutes until frothy.
Add the sugar, melted butter, salt, and eggs to the yeast mixture. Mix well.
Gradually add the flour, one cup at a time, until a soft dough forms.
Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Prepare the filling:
In a small bowl, mix the softened butter, sugar, and ground cinnamon until well combined.
Assemble the rolls:
Roll the dough out into a large rectangle, about 1/4 inch thick.
Spread the cinnamon butter mixture evenly over the dough.
Sprinkle the fresh raspberries over the cinnamon butter mixture.
Roll up the dough tightly, starting from the long side, and cut into 12 equal rolls.
Bake:
Preheat the oven to 350°F (175°C). Place the rolls in a greased baking dish, cover, and let rise for another 30 minutes.
Bake for 25-30 minutes or until golden brown.
Prepare the glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle the lemon glaze over the warm rolls.