Step 1

To make the dough, pour buttermilk into a large bowl. Add yeast and 2 tablespoons (30 ml) sugar. Let sit a few minutes until the yeast starts to bubble.

Step 2

Add butter to the bowl and mix in on low. Add 6 tablespoons (90 ml) sugar, salt, and eggs. Mix in the flour 1 cup (240 ml) at a time, using only enough to make a dough that is a bit sticky.

Step 3

Turn onto a lightly-floured work surface and knead just until smooth, being careful not to add too much flour (which will make the dough dry). Put the dough into a lightly-greased bowl, cover, and let rise 2-4 hours.

Step 4

To assemble, toss the raspberries in the lemon juice and set aside.

Step 5

Turn the dough out onto the counter and pat into a 9-inch x 13-inch (23 cm x 33 cm) rectangle, with the long edge facing you. Brush the melted butter over the rectangle. Sprinkle the remaining sugar on top. Drain the raspberries, and dot them on top.

Step 6

Roll the dough into a tight log. Cut the dough into 9 slices. Place the dough pieces cut side up into a greased baking dish. Cover and let rise 1 hour.

Step 7

Bake in the oven at 350 F (175 C) for 35-40 minutes. Remove and let cool slightly before glazing.

Step 8

To make the glaze, add icing sugar to a bowl. Mix in lemon juice and lemon zest. Mix in enough milk to make the mixture thick and creamy. Add vanilla and mix in.

Step 9

To finish, drizzle the glaze over the warm rolls.