Raspberry Sweet Rolls for 12 Servings

Instructions:

1. Make the Tangzhong: Whisk 25g flour and 120ml milk in a small saucepan over medium heat until a thick paste forms. Remove from heat and let cool.
2. Bloom the yeast: Combine lukewarm milk, yeast, and a pinch of sugar in a mixer bowl. Let stand for 10 minutes until foamy.
3. Combine the dough: Add the cooled Tangzhong, egg, yolk, melted butter, and remaining granulated sugar to the yeast mixture. Whisk until combined.
4. Knead: Gradually add 375g flour and salt. Use a stand mixer with a dough hook to knead on low speed for 8-10 minutes until the dough reaches a windowpane consistency.
5. First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
6. Prepare filling: In a small bowl, toss raspberries with 50g sugar, cornstarch, and lemon zest. Set aside.
7. Shape: Roll dough into a 12x18 inch rectangle. Spread with 28g softened butter and top with the raspberry mixture. Roll tightly and cut into 12 even rolls using dental floss.
8. Second Rise & Bake: Place rolls in a 9x13 inch pan. Let rise for 45 minutes. Bake at 350°F (175°C) for 25 minutes until golden brown.
9. Glaze: Whisk cream cheese, butter, powdered sugar, lemon juice, and vanilla until smooth. Spread over warm rolls.