Step 1

In a large mixing bowl add the warm milk, yeast, egg, sugar, melted butter, and salt. Whisk together until bubbly.

Step 2

Tip in the flour and use a stand mixer fitted with the dough hook to mix the dough for 3 minutes. Alternatively, mix with a spatula until a dough starts to form then tip the dough out onto a lightly floured surface and knead by hand for 5 minutes. To check the dough, touch it with a clean and dry finger, the dough should feel slightly tacky to the touch but will not stick to your finger.

Step 3

Transfer the dough to a lightly oiled bowl, turn it in the oil then cover with cling wrap. Leave in a warm place to rise until doubles in size. This will take approximately one hour depending on the temperature.

Step 4

When the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a rectangle of roughly 40cm by 20cm.

Step 5

Put the frozen raspberries, sugar, and cornstarch into a bowl and mix well to combine.

Step 6

Transfer the filling on top of the dough rectangle leaving 1-2cm around the edge of the dough. Spread the filling out as best you can.

Step 7

With the longest side facing you, tightly roll the rectangle of dough into a long sausage shape. Pinch the seam with your fingers then cut the sausage of dough in half to make it easier to divide.

Step 8

Use a very sharp knife or dough cutter to cut each half of the dough into 6 equal sections.

Step 9

Grease a 9”x13” baking dish with 1 tbsp melted butter. Arrange the rolls in the dish leaving a little space in-between each one.

Step 10

Cover with cling wrap and put somewhere warm to rise. During this time the rolls will puff up in size and be touching. The second rise will take 45-60 minutes depending on the temperature. (See notes for making overnight.)

Step 11

Preheat the oven to 350ºF.

Step 12

When the raspberry sweet rolls have puffed up, remove the cling wrap and cover the dish with foil. Bake for 25 minutes then check on the rolls, if they are not golden in color remove the foil and bake for a further 5-10 minutes or until golden.

Step 13

Remove from the oven and set aside.

Step 14

Put the powdered sugar, lemon juice, and heavy cream into a bowl. Mix until smooth. At this point, you can decide if you want a thinner or thicker glaze and add more lemon juice or powdered sugar accordingly.

Step 15

Drizzle the glaze over the Raspberry Sweet Rolls while they are still warm in the dish.

Step 16

Serve immediately.