Lemon Raspberry Rolls

Add the raspberries to a medium saucepan over medium heat. Cook for 5-7 minutes, stirring and mashing occasionally, until the raspberries begin to break down and are liquidy. (If using frozen raspberries it will take about 10 minutes.)

Pass the raspberries through a sieve to remove the seeds. (You'll want to really press with a rubber spatula to get all of the juice out.) There should be around 3/4 cup (180 ml) of liquid, but it could be slightly more if using frozen raspberries.

Return the raspberry liquid to the saucepan, off the heat, and whisk in the cornstarch and sugar.

Heat the mixture over medium heat for about 10-13 minutes until the jam is thick.

Remove the jam from the heat. Measure out 2 tbsp (40 g) to use later in the frosting. The remaining 1/4 cup (80 g) will be used in the filling.

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.

Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.

To the dry ingredients add the whisked eggs, vanilla, lemon zest and softened butter and mix.

Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.(If the dough is still looking very sticky halfway through, add 1 tbsp (8 g) of flour at a time until it pulls away from the sides of the bowl.)

Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

While the dough rises, make the filling by mixing the butter, brown sugar, white sugar, lemon zest, lemon juice, salt and raspberry jam together in a small bowl.

Grease a 9×13" casserole dish and set aside.

Once the dough has had a chance to rise, punch the dough to release the air, remove it from the bowl and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle/oval. It should be about ¼ inch thick.

Next, spoon the prepared lemon raspberry filling over the dough and spread it evenly with an offset spatula.

Roll up the dough tightly into a long log shape starting from the end closest to you. Cut off a bit of the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.

Place the rolls in the greased casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.

Preheat the oven to 350 degrees F (175 degrees C) about 15 minutes before the rolls are done proofing.

Once the rolls have proofed, bake for 22-25 minutes, or until a light golden color.

While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.

Add in the cream cheese and mix until combined on medium speed.

Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.

Then add in the lemon zest and raspberry jam and combine on low then high speed until the frosting is fluffy.

Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Then, serve!