Step 1

Warm the milk to 110-115 degrees Farenheit and then transfer to a large mixing bowl. Sprinkle the yeast on top of the warm milk and then sprinkle the granulated sugar over the yeast. The yeast should begin to foam and become frothy. If after 5 minutes the yeast does still not start to foam or become frothy, throw out the milk mixture and start again with new yeast. Next, add the melted butter, egg, and egg yolk to the mixture and whisk together until well combined.

Step 2

Add the all purpose flour and salt to the wet ingredients and use a wooden spoon to stir in the flour until it is well combined a dough forms, being sure to incorporate all of the flour from the sides of the bowl. You’ll know it’s time to move on to the next step once it becomes hard to stir. The dough will be thick, shaggy dough that’s still quite a bit sticky and that’s ok!

Step 3

Turn the dough out onto a lightly floured surface and then use your hands to knead the dough for 8-10 minutes until it becomes elastic and can easily form into a smooth ball. The dough should feel slightly tacky but it should not stick to your hands or the kneading surface. If the dough is still too sticky, add 1 tablespoon of flour at a time and continue to knead the dough until it becomes a smooth, elastic ball.

Step 4

Grease a clean, large bowl with one teaspoon of avocado oil and then transfer the ball of dough to the greased bowl. Cover the bowl with a tea towel and let the dough rise in a warm area (like the top of your oven/stovetop) for 1 – 1 1/2 hours or until the dough has doubled in size.

Step 5

While the dough is rising, make the filling by tossing together the raspberries, vanilla, cornstarch, and lemon zest.

Step 6

Once the dough has risen, punch it down to release the extra air and then transfer to a lightly floured surface. Shape the dough into the shape of a rough rectangle and then use a rolling pin to roll the dough out into a 20×16 rectangle that is roughly 1/4 inch thick.

Step 7

Use a spatula or knife to spread the softened butter evenly over the dough and then spread the jam over the dough in an even layer. Then spread the fresh raspberry mixture evenly over the dough.

Step 8

Tightly roll up the dough, on the long side, and place seam side down. Pinch the seal a bit so the rolls don’t unravel. Use a sharp serrated knife or unflavored dental floss to cut the roll into 12 equally sized pieces. Place the cinnamon rolls in a 9×13 casserole dish, lined with parchment paper, evenly spaced a part. You should have 3 rows with 4 rolls per row.

Step 9

Cover the casserole dish with a tea towel and let the cinnamon rolls rise for another 30-45 minutes until they have almost doubled in size.

Step 10

Bake the cinnamon rolls on the center rack at 350 degrees for 20-25 minutes or until the rolls are a light golden brown. Remove the cinnamon rolls from the oven and let cool for 10 minutes before icing.

Step 11

Add the cream cheese, butter, and confectioner’s sugar to a mixing bowl. Use a hand mixer to mix the frosting until it is fluffy and the confectioners sugar is well incorporated without any lumps. Next, add in the lemon juice and vanilla extract and mix on high again until well combined. Set aside.