Raspberry-swirl sweet rolls

I made these the other night for our dinner dessert.  The pork dish I made I will post soon.  Hope you try these, they would be wonderful in the morning I'm sure.  Sweets like these are just down right good anytime.  Don't ya think??  :)
Raspberry-swirl sweet rolls
Adapted from Food and Wine

Printable:
Dough:
1 cup  lukewarm whole milk
2/3 cup  granulated sugar
1 ½ tablespoons active dry yeast
½ cup  unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
¼ teaspoon salt
4 ¼ cups  all-purpose flour, plus more for dusting

Filling:
One 10-ounce package  (Individually Quick Frozen) raspberries, not thawed
¼ cup + 2 tablespoons  granulated sugar
1 teaspoon cornstarch

Icing:
¾ cup  confectioners' sugar, sifted
6 oz cream cheese, soft

1 ½ - 2 tablespoons milk
2 TBL raspberries

Dough: pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, lemon zest and salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes, then continue beating until the dough is soft and supple, about 10 minutes longer.
Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
Line the bottom of a 13x9in baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10x24in rectangle.
In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24in long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
Preheat the oven to 425°F. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

 Above not iced yet!
In a small bowl, whisk the confectioners' sugar, cream cheese and milk until the glaze is thick and spreadable.  I used my electric mixer.
Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop icinge over each roll and spread with an offset spatula. Serve warm or at room temperature.  YUM YUM YUM

If rolls seem to be getting dark to soon turn temperature down a bit.
Makes  approximately 16

These are really delicious.  So many options by just changing the fruit.
May try blueberry next.  Sounds good huh?

Thanks for stopping by, have a great day and Remember to Find the Time to Do all the things YOU love.
Donna