Prepare the Dough:
Activate yeast in warm milk with sugar.
Add melted butter, eggs, and salt to yeast mixture.
Gradually add flour to form a soft dough.
Knead dough for 5-7 minutes.
Let dough rise in a warm place for 1-1.5 hours.
Prepare the Filling:
Combine raspberries, sugar, and cornstarch in a bowl.
Assemble the Rolls:
Roll out dough into a rectangle.
Spread raspberry filling over dough.
Roll dough into a log, cut into slices.
Let rolls rise for 30-45 minutes.
Bake the Rolls:
Preheat oven to 375°F (190°C).
Bake rolls for 20-25 minutes.
Prepare the Lemon Glaze:
Whisk together powdered sugar and lemon juice.
Glaze the Rolls:
Let rolls cool slightly.
Drizzle lemon glaze over warm rolls.
Serve and Enjoy:
Serve warm or at room temperature.
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