Lemon Raspberry Sticky Buns

Ingredients

1 packet yeast

3/4 cup milk

1 stick butter, unsalted and softened

1/4 cup sugar

2 tsp vanilla

4 1/2 cups flour

1/2 tsp salt

1/2 tsp nutmeg

2 lemons, zested

2 eggs

1 cup sugar

1/2 tsp ginger, powdered

1 lemon, zested and juiced

1 cup raspberries, fresh

3 tbs butter, unsalted

4 ounces cream cheese

1 lemon, zested and juiced

1 cup confectioners sugar

Directions

1. Warm up the milk to 100 degrees Fahrenheit. Mix the yeast in with the milk and let it sit for a few minutes until it bubbles. Stir in the buffer, sugar, vanilla, and one cup of the flour. Add in the salt, nutmeg, and lemon zest. Fold in the eggs until just combined. Slowly add in the remaining flour. Using your electric mixer and a dough hook, knead until the dough is elastic and does not stick to the hook anymore, about 5-7 minutes.
2. Take the dough and form it into a ball and cover with a few drops of olive oil. Place into a bowl and cover in a warm place for about an hour.
3. In another bowl, mix the sugar, ginger and zest with your hands until the sugar has a slight moist consistency, then add in the juice of one lemon and fold in the fresh raspberries. 
4. Grease a 13x9 inch baking dish. On a lightly floured countertop, pat the dough into a large rectangle. Cover the top with butter and spread the lemon-raspberry mixture on top. Roll the dough up. Be careful to make sure the raspberry filling does not leak out. Cut the roll into inch thick slices and place into the baking dish. Cover the rolls.
5. Up until this point, you can prepare these the day before you plan on cooking them. If you are baking same day, heat the oven to 350 degrees Fahrenheit and let the covered rolls rise for about an hour. They should double in size. If you are preparing these a day in advance, placed the covered rolls in the refrigerator for the second rise over night. Make sure you let them sit out to warm up to room temperature before you bake.
6. Bake the rolls at 350 degrees Fahrenheit for 30-35 minutes.
7. While the rolls for baking, prepare the topping. In a standup mixer and the whisk, whip the cream cheese until fluffy. Switch to the paddle and add the lemon juice, zest and confectioners sugar. Blend until smooth and creamy. I added some red food dye to give a pink look.
8. After the sticky buns are finished, smear the glaze over the top and serve immediately.