Lemon Raspberry Breakfast Rolls

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These lemon raspberry rolls have lemon dough, lemon filling with raspberries, and lemon raspberry cream cheese icing. They are perfect for spring or summer!

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STEP 1: Knead butter into flour, sugar, and salt. Mix in beaten eggs, milk, yeast, and lemon zest.

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STEP 2: Knead the dough for 5 minutes. Place it in a bowl to rise for 1 hour.

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STEP 3: Beat butter, sugar, and lemon zest. Roll out the dough and spread the lemon filling on top. Add raspberries.

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STEP 4: Roll the dough into a log. Cut it into 12 equal rolls.

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STEP 5: Place the rolls in a pan. Let them rise 20 minutes before pouring heavy cream between them.

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STEP 6: Bake the rolls for 23-27 minutes.

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STEP 7: Beat butter and cream cheese. Add powdered sugar, mashed raspberries, lemon zest, and vanilla. Spread it over the rolls.

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