Ingredients
2tspactive dry yeast
¾cupwarm milk
¼cupsugar
2large eggs
4cupsall purpose flour
1½tspkosher salt
6tbspunsalted butter,room temperature
2tbspunsalted butter,softened
½cupraspberry jam
6ozfresh raspberries,or frozen
1tspcornstarch
2tbspsugar
1tsplemon zest
4ozcream cheese,softened
¼cupunsalted butter,softened
2cupspowdered sugar
1tbspwhole milk
1tsplemon zest
pinchkosher salt
Preparation
In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm milk, and sugar. Let the mixture stand for about 5 minutes, until foamy.
Add the eggs, flour, and salt to the bowl and mix on medium speed until a shaggy dough is formed. Beat in the butter, 2 tablespoons at a time, waiting until the butter is incorporated before adding the next batch.
Once all the butter is incorporated, knead the dough on medium speed or by hand for 10 minutes until smooth.
Shape the dough into a ball, place in a lightly oiled bowl, and cover with plastic wrap.
Let the dough rise in the refrigerator overnight, at least 8 hours, where it should slowly double in size.
Remove the dough from the refrigerator and roll out into a rectangle approximately 12×16 inches in size.
Spread the dough with butter, leaving a 1-inch border on one of the longer (16-inch) edges. Spread the raspberry jam over the butter, maintaining the border along the edge.
Toss the fresh berries with the cornstarch, 2 tablespoons of sugar, and 1 teaspoon of lemon zest. Scatter the berries over the jam layer.
Starting with the long (16-inch) edge of the dough, roll up the dough toward the unbuttered edge. Roll it into a tight spiral and pinch the unbuttered edge closed to create a tight seam.
Cut the roll into thirds with a sharp, serrated knife. Cut each third into 3 rolls to create 9 individual rolls.
Let the rolls rise: Fit the rolls into a lightly buttered 9×13-inch baking dish, cover with plastic wrap, and allow to rise for about 1 hour in a warm room, until doubled in size.
Preheat the oven to 350 degrees F. Remove the plastic wrap from the rolls.
Bake in the center of the oven for 25 to 30 minutes, or until the rolls are puffy and golden on top.
Remove from the oven and cool on a rack for 5 minutes before icing.
Beat the cream cheese in a mixing bowl until smooth. Beat in the butter until combined and gradually beat in the powdered sugar. Beat in the milk, followed by the lemon zest and salt.
Spread the icing over the rolls while they are still warm.
Serve, and enjoy!
