Lemon Raspberry Sweet Rolls

• Vegetarian

• Produce

  • 2 Lemons, Zest from
  • 2 cups Raspberries
  • 1/2 tsp Reserved lemon, zest

• Refrigerated

  • 1 Egg, large

• Condiments

  • 4 tbsp Lemon juice, fresh

• Baking & Spices

  • 3 1/2 cups All-purpose flour, unbleached
  • 14 tbsp Granulated sugar
  • 2 tsp Instant yeast
  • 1 tsp Kosher salt
  • 1 cup Powdered sugar

• Dairy

  • 9 1/2 tbsp Butter, unsalted
  • 1 1/8 cups Buttermilk
  • 4 oz Cream cheese

Found on bakeeatrepeat.ca

Description

Ingredients

• 5 1/2 tablespoons unsalted butter, softened to room temperature
• 1 teaspoon kosher salt
• 6 tablespoons granulated sugar
• 1 large egg, slightly beaten
• 3 1/2 cups unbleached all-purpose flour
• 2 teaspoons instant yeast
• 1 1/8 to 1 1/4 cups buttermilk
• 1/4 cup unsalted butter, softened
• 2 tablespoons fresh lemon juice (juice of one lemon)
• zest from 2 lemons, divided (reserve 1/2 teaspoon for the glaze)
• 1/2 cup granulated sugar
• 2 cups raspberries (I used frozen)
• 4 ounces cream cheese, softened
• 2 tablespoons fresh lemon juice (juice of one lemon)
• 1/2 teaspoon reserved lemon zest
• 1 cup powdered sugar

Directions

• In the bowl of a stand mixer with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter, salt, and sugar. Add the egg and mix until smooth. Switch to the dough hook on a stand mixer (or a wooden spoon if mixing by hand), and add the flour, yeast and 1 1/8 cups of the buttermilk. Mix on low speed until the dough comes together into a ball and clears the sides of the bowl.
• Knead for 10-12 minutes (12-15 if kneading by hand) until the dough is smooth and silky, a bit tacky but not sticky at all. If it’s very sticky, add a bit more flour, a tablespoon at a time, if it’s very dry and not coming together add a bit more buttermilk, a tablespoon at a time. Move the dough to a large, lightly oiled bowl and cover it with plastic wrap. Allow it to rise for about 2 hours until it doubles in size.
• In a small bowl, mix together the butter, lemon juice, lemon zest and granulated sugar for the filling and set aside. Punch down the risen dough and turn it out onto a lightly oiled counter. Roll it out to about 1/2 inch thick rectangle, about 12 by 14 inches. With a rubber spatula, spread the filling over the dough, leaving 1/4 inch space around the edges. Sprinkle the raspberries evenly over the filling. Starting from one long side, roll the dough up into a log, keeping it even as you roll. Pinch the seam closed with your fingers and lay the log seam side down on the counter. Using a serrated knife, slice the log into 12 even pieces.
• Place the rolls, cut side down, in a 9x13 inch pan and cover the pan tightly with plastic wrap.
• At this point, you can either refrigerate the rolls for up to 2 days, pulling them out 3-4 hours before baking to let them proof, or let them proof (rise) at room temperature immediately for about 90 minutes, or until the the buns have doubled in size. Preheat the oven to 350 degrees F, with a rack in the middle of the oven. Bake for 25-30 minutes or until they are golden brown.
• While the buns are baking, make the icing. With an electric mixer, whip the cream cheese, lemon juice and lemon zest until smooth and creamy. Add the powdered sugar and whip again until smooth. Set aside, covered tightly with plastic wrap.
• When the sweet rolls are finished baking, allow to cool in the pan for 5-10 minutes, then spread the lemon cream cheese icing over top of the warm rolls. Serve warm. Keep any leftovers in a sealed container in the refrigerator, they reheat well in the microwave.