Ingredients
Method
Make the Dough
- Warm up the buttermilk to 100-105℉. Sprinkle in ½ teaspoon of sugar and the yeast and mix well. Let rest for 5-10 minutes until the mixture is foamy and bubbly.
- In a large mixing bowl or the bowl of a stand mixer, whisk together the sugar and egg. Mix in the melted butter.
- Once yeast mixture is foamy, pour it into the mixing bowl along with the rest of the ingredients that are already in there. Mix until combined
- Add the flour and salt and knead until a smooth, tacky dough forms. It will stick to your hands when you touch it but when you pull your fingers away, it'll come off clean, wont stay. This will take 10-20 minutes by hand and 4-6 minutes with a stand mixture. But don't use time as a reference.
- Take a piece of the dough and stretch it out until its thin enough to see light through it without breaking. If it breaks, knead it for a few more minutes until it passes this window pane test.
- Once kneaded, place the dough in an oiled bowl and cover. Let it rest in a warm place until it rises, about double in size. Depending on your climate and temperature, it can take anywhere from an hour to two hours.
Make the Raspberry filling
- Heat up the raspberries, sugar, salt and water in a medium sauce pan, over medium heat.
- Cook for about 5 minutes, stirring occasionally. Mash the raspberries with a spoon or spatula as you stir.
- Around the 7 minute mark, once the mixture starts to slightly thicken up, add in the corn starch slurry.
- Stir and cook for another 5 minutes or until it's fairly thickened. It should be a spreadable consistency but not too runny. It will thicken further as it cools.
- Take off the heat and let cool
Lemon Curd
- In a heat-proof glass bowl, massage the sugar and lemon zest for a few minutes to extract the oils.
- Whisk in the eggs, yolk until light and most of the sugar is dissolved.
- Add in the lemon juice and whisk well.
- Heat up a saucepan quarter-way filled with water over medium low heat and place the bowl over it.
- Cook, while stirring constantly, until the the curd thickens up. It should be thick enough to coat the back of a spoon in a thick layer and if you run your finger down it, it leaves a clear path.
- Remove saucepan from heat and mix in the butter and salt until fully combined.
- Let it slightly cool and then place the curd in a heatproof container and cover with plastic wrap or cling film- directly touching the surface of the curd, to prevent a skin from forming. Let this cool to room temperature and then place it in the fridge until its completely chilled and thicken
Assemble
- Once the dough as risen, punch it down and turn it out onto a floured surface. Roll out the dough into a large rectangle, 17x13 and about ⅜" thick.
- Smear about ½-3/4 cup of lemon curd all over the dough using a spatula. It should be a pretty even layer.
- Spread ½-3/4 cup of the raspberry filling evenly on top of the lemon curd.
- Roll up the dough on the long side, into a long log and pinch the bottom edge to seal it. Using a serrated knife/unflavoured dental floss/sewing thread, cut the log into 12 even pieces.
- Butter or line a 9×13 inch pan and place the rolls in it, evenly spaced. Cover the pan and leave it to rest until the rolls are doubled and touching each other- about 1-½ hours. (Preheat the oven to 345℉ when the rolls are almost done rising)
- Once the rolls have risen, warm up the heavy cream and pour all over evenly. Bake for 25-28 minutes. Take out and let them cool slightly.
Frosting
- Cream together the butter and cream cheese. Mix in the raspberry jam.
- Add in the powdered sugar and beat well.
- Mix in the heavy cream and make sure everything is thoroughly combined.
- Smear the frosting evenly all over the warm rolls and serve.
Storage
- Place the rolls in an airtight container at room for 1-3 days or up to a week in the fridge.
Notes
*1- Buttermilk: I usually don't have buttermilk on hand so my favourite way is to get the same amount of milk, take out 1.5 tablespoon of milk and warm it up to 100℉. Add in 1.5 tablespoon of vinegar and let it sit for a little bit and then mix in the yeast. It'll be lumpy but don't worry, that's what you need.
