Raspberry Lemon Rolls 
Soft, tender, and bursting with flavor, these Raspberry Lemon Rolls are filled with tangy lemon curd and sweet raspberry reduction, then smeared with luscious raspberry cream cheese frosting. Perfect for brunch or as a delightful treat any time!Ingredients:
For the Dough:
1 egg, room temperature 
¼ cup sugar (50g) 
⅓ cup butter, melted (74g) 
1½ cups buttermilk, warmed (354mL) (to 100°F) 
2¼ teaspoons yeast 
4 cups all-purpose flour (552g) 
¾ teaspoon salt 
½ cup heavy cream, warmed (for pouring on the rolls) (not in the dough)
For the Raspberry Filling:
1½ cups raspberries (169g)
2 tablespoons water 
6 tablespoons sugar (75g)
1 teaspoon cornstarch + 2 teaspoons water 
Pinch of salt
For the Lemon Curd:
2 eggs
1 egg yolk
⅓ cup lemon juice (78mL) (78g)
Zest of 2 lemons
¾ cup sugar (150g)
4 tablespoons unsalted butter (56g)
Pinch of salt
For the Frosting:
½ cup powdered sugar (69g)
3 tablespoons unsalted butter, softened (42g)
2 tablespoons heavy cream (30mL)
3 tablespoons raspberry jam
2.8 ounces cream cheese (80g) 
Pinch of salt
Instructions:
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