Lemon Raspberry Sweet Rolls

INGREDIENTS

!For the dough:

5 1/2 tbsp

unsalted butter, softened to room temperature

1 tsp

kosher salt

6 tbsp

granulated sugar

large egg, slightly beaten

3 1/2 cups

unbleached all-purpose flour

2 tsp

instant yeast

1 1/8

to 1 1/4 cups buttermilk

!For the filling:

1/4 cup

unsalted butter, softened

2 tbsp

fresh lemon juice (juice of one lemon)

zest from 2 lemons, divided (reserve 1/2 teaspoon for the glaze)

1/2 cup

granulated sugar

2 cups

raspberries (I used frozen)

!For the glaze:

4 oz

cream cheese, softened

2 tbsp

fresh lemon juice (juice of one lemon)

1/2 tsp

reserved lemon zest

1 cup

powdered sugar