Raspberry Lemon Sweet Rolls

To make the dough, combine warm milk, 1/4 cup of granulated sugar, and yeast in the bowl of a stand mixer. Let it sit for 5-10 minutes until foamy.

Add the eggs and melted butter to the yeast mixture.

Attach the dough hook and gradually add the flour and salt. Knead on medium speed for 5-7 minutes until a smooth, elastic dough forms.

Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

While the dough rises, make the raspberry puree. In a saucepan over medium heat, cook raspberries and 1/4 cup of granulated sugar, mashing the berries as they heat up.

Once the raspberries have broken down, strain the mixture through a fine-mesh sieve to remove the seeds. Reserve about 1/4 cup of the puree for the frosting and let the rest cool completely.

To make the filling, cream together 1/2 cup of softened butter and the brown sugar. Mix in the cooled raspberry puree until well combined.

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a large rectangle.

Spread the raspberry filling evenly over the rolled-out dough.

Tightly roll the dough into a log.

Cut the log into 1-inch thick slices.

Arrange the slices in a baking dish lined with parchment paper. Cover and let them rise for another 30-45 minutes.

Bake in a preheated 375°F (190°C) oven for 20-25 minutes, until golden brown.

While the rolls are cooling slightly, make the frosting. Beat the softened cream cheese and 1/4 cup of softened butter until smooth. Gradually mix in the powdered sugar.

Add the reserved raspberry puree to the frosting and mix until smooth and pink.

Spread the frosting generously over the warm rolls.

Garnish with fresh lemon zest before serving.