Raspberry Lemon Sweet Rolls

Steps

1. 1In 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.
2. 2Add the egg and mix until smooth.
3. 3Switch 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.
4. 4Mix on low speed until the dough comes together into a ball and clears the sides of the bowl.
5. 5Knead 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.
6. 6Move the dough to a large, lightly oiled bowl and cover it with plastic wrap.
7. 7Allow it to rise for about 2 hours until it doubles in size.
8. 8In a small bowl, mix together the butter, lemon juice, lemon zest and granulated sugar for the filling and set aside.
9. 9Punch down the risen dough and turn it out onto a lightly oiled counter.
10. 10Roll it out to about 1/2 inch thick rectangle, about 12 by 14 inches.
11. 11With a rubber spatula, spread the filling over the dough, leaving 1/4 inch space around the edges.
12. 12Sprinkle the raspberries evenly over the filling.
13. 13Starting 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.
14. 14Using a serrated knife, slice the log into 12 even pieces.
15. 15Place the rolls, cut side down, in a 9x13 inch pan and cover the pan tightly with plastic wrap.
16. 16At 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 rolls have doubled in size.
17. 17Preheat the oven to 350 degrees F, with a rack in the middle of the oven.
18. 18Bake for 25-30 minutes or until they are golden brown.
19. 19While the rolls are baking, make the glaze.
20. 20With an electric mixer, whip the cream cheese, lemon juice, and lemon zest until smooth and creamy.
21. 21Add the powdered sugar and whip again until smooth.
22. 22Set aside, covered tightly with plastic wrap.
23. 23When 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.
24. 24Keep any leftovers in the refrigerator, covered tightly. They reheat well in the microwave.