Lemon Raspberry Sweet Rolls with Cream Cheese Glaze

Raspberry Rolls

• 1 loaf Rhodes White Bread, thawed and slightly risen
• 1/4 cup (57 g) butter, softened
• 1/4 cup (50 g) brown sugar, gently packed
• 2 cups (280 g) frozen raspberries (keep frozen until ready to use)
• 1/3 cup (68 g) granulated sugar
• zest of 1 lemon
• 1 Tbsp cornstarch

Frosting

• 8 oz (226 g) block-style cream cheese
• zest of one lemon
• 1/2 cup (113 g) butter
• 1 cup (120 g) powdered sugar
• 1 tsp lemon extract

• Roll the thawed dough into a large rectangle about 12 inches wide by 18 inches long. Spread the softened butter over the dough, leaving one long edge bare. Sprinkle the brown sugar evenly over the butter and press it gently to adhere.
• Toss the frozen raspberries with the granulated sugar, lemon zest, and cornstarch. Keep the berries frozen until you’re ready to use them—once they meet the sugar they’ll release juice. Distribute the raspberry mixture evenly over the brown sugar layer.
• Starting from the long side with raspberries, roll the dough toward the unbuttered edge. Pinch the seam to seal and place the roll seam-side down. Use unflavored floss or a sharp knife to cut the roll into 12 even pieces; floss helps cut without squashing the rolls.
• Arrange the rolls in a greased 13×9-inch baking dish and press the tops down slightly. Cover with greased plastic wrap and let the rolls rise until doubled in size, about 1 hour. Raspberry juices will likely seep out—this adds to the sticky bottom.
• Bake in a 350°F (175°C) oven for 20–25 minutes, or until the tops are golden and the dough is cooked through. Allow the rolls to cool briefly before frosting.
• Make the frosting by beating the cream cheese and lemon zest until smooth. Add the butter one tablespoon at a time, mixing until smooth. Add the powdered sugar and lemon extract and beat until combined and creamy. Spread the frosting over the warm or room-temperature rolls. There may be leftover frosting—save it for spread on toast or French toast.