3/4 cup warm milk
2 1/4 teaspoons instant yeast
1/4 cup granulated sugar
1 egg plus one egg yolk
1/4 cup unsalted butter, melted
3 cups bread flour
3/4 teaspoon salt
1 can Oregon Fruit Red Raspberries, drained, syrup reserved
1/4 cup unsalted butter, softened
zest of 1 lemon, divided and half reserved
2 tablespoon brown sugar
4 oz cream cheese, softened
3 tablespoons unsalted butter, softened
1 - 1 1/2 cups powdered sugar, sifted
remaining lemon zest
reserved raspberry syrup
- Add warm milk, sugar, and yeast to the bowl of a stand mixer. Mix quickly to combine. Add egg & yolk, melted butter and salt, stirring to combine. Then add the flour one cup at a time, stirring briefly after each addition to incorporate.
- Attach the dough hook to the mixer and knead on low speed for 8 minutes. The dough should have formed a smooth ball at this point. Alternately, knead by hand on a well-floured countertop for 10 minutes, until dough is smooth and firm, holding its place when resting on the countertop.
- Place dough into a large, lightly oiled bowl. Cover with plastic wrap and a towel and let rise for 1 to 1 1/2 hours, or until doubled in size.
- While the dough rises, make the filling. Combine the drained raspberries and lemon zest, and allow to stand at room temperature while the dough rises.
- Once the dough has risen, strain the berries again to remove any excess juice that has accumulated.
- Turn dough out onto a clean, well-floured surface and gently roll into a 9" x 14" rectangle. Spread with the softened butter, then sprinkle with the sugar. Gently drop the raspberries onto the dough, spreading to form an even layer across the dough, making sure to leave a 1" lip of dough along the top edge -- the filling will spread as the dough is rolled!
- Starting at the base of the dough (the edge nearest to you), roll the dough carefully until you have formed a log, leaving the seam on top. Gently pinch the seam to seal and cut into 8 rolls with a very sharp knife or unflavored dental floss. The filling will leak out some, this is ok!
- Place the rolls into a well-buttered 9 x 13" baking dish, scooping the filling back into them as necessary. Bake at 350 for 20-25 minutes, until just set in the centers and golden brown around the edges.
- While the rolls cool, make the icing. Whip the butter and cream cheese on high speed with a hand mixer until well combined. Add the lemon zest and stir briefly to incorporate. Mix in sifted powdered sugar on medium speed one 1/2 cup at a time, alternating with 1 Tablespoon of raspberry syrup after each addition until the icing is a lovely shade of light pink and is thick enough to spread.
- Ice the rolls once the pan is cool enough to touch with your bare hands, but the rolls are still slightly warm, allowing the icing to melt down into the cracks a bit. Serve immediately. Store covered, at room temp, for up to three days.
Makes 8 large rolls