Raspberry Rolls with Lemon Buttercream

1. Add yeast to ½ cup warm water and 1 tsp sugar. Stir with a spoon and set aside for about five minutes.
2. In the bowl of a stand mixer, add butter, ½ cup sugar, and salt to 1 cup hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 1 cup of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten egg.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, adding a little flour if the dough is sticky. Knead until dough feels smooth, about 2 minutes.
4. Put the dough in a greased bowl and cover with a towel. Let rise for 30-60 minutes or until dough doubles in size.
5. Remove dough from bowl and place on a lightly floured counter. With a rolling pin, roll the dough into a rectangular shape. Spread dough evenly with the softened butter. Sprinkle dough with the brown sugar. In a medium bowl, carefully stir together the raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle the raspberry mixture over the dough.
6. Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or a sharp knife, about two inches thick. Place rolls into a greased 9x13 baking dish.
7. Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 350℉ for 25-30 minutes or until just starting to brown on top. The insides should be soft, but not overly doughy. Remove pans from oven and let cool on a wire rack.
8. While the rolls are cooling, make the frosting. In a medium bowl, combine all ingredients and beat until smooth. Add more milk, lemon juice or lemon zest to desired taste and consistency. Spread frosting on rolls, then top with additional raspberries and/or lemon slices.

Take a look at our recommended pairing below.