2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for dusting
1/4 teaspoon fine sea salt
1/2 teaspoon grated lemon zest
1 egg
1/2 stick unsalted butter, room temperature
3/4 tablespoon active dry yeast
1/3 cup granulated sugar
1/2 cup milk, warmed to 95-100 degrees F
Filling
1/2 teaspoon cornstarch
3 tablespoons granulated sugar
5 ounces frozen raspberries, unthawed
Glaze
1 1/2 tablespoons milk
1 1/2 tablespoons unsalted butter, melted
Just under 1/2 cup powdered sugar
Instructions
Dough
Cover with lightly greased plastic wrap and let rise in a warm place until doubled, about 1-2 hours.
Glaze
Meanwhile, make the glaze:
In a small bowl, whisk together powdered sugar, melted butter and milk until a smooth, spreadable glaze forms (add more powdered sugar or milk as needed to achieve proper consistency).
Pour glaze over warm rolls and use a spoon or offset spatula to spread evenly.
Serve rolls warm or at room temperature.
Dough
In a large bowl or bowl of a stand mixer, combine warm milk, sugar and yeast and stir to combine.
Let sit 5-10 minutes until yeast is foamy.
Add butter, egg, lemon zest, salt and flour;
stir with paddle attachment until dough is well combined, about 3 minutes.
Replace paddle attachment with dough hook and knead dough on medium speed for 8 minutes, adding more flour as needed (1 tablespoon at a time) until dough is soft, smooth and elastic and pulls away from the sides of the bowl.
Remove dough from bowl, knead a few times by hand and shape into a ball.
Place ball of dough in a large, lightly greased bowl.
Remove from oven and let cool 30 minutes in pan.
Remove dough from bowl and punch down on a lightly floured surface.
Pat dough into a 12-by-5-inch rectangle.
In a small bowl, toss together frozen raspberries, sugar and cornstarch to combine.
Sprinkle raspberry mixture over dough.
Roll up dough from the long end into a 12-inch log, pinching edge to seal.
Using a sharp knife, slice log into 8 equal slices.
Place slices, cut side-up, into a greased 9-inch round cake pan (or your pan of choice).
Spoon any extra raspberry mixture over the rolls.
Cover the pan with lightly greased plastic wrap and let rise in a warm place until doubled, about 1-2 hours.
Preheat oven to 375 degrees F.
Uncover rolls and bake until golden brown and the filling is bubbly, about 25-30 minutes.
