Raspberry Lemon Sticky Buns with Lemon Glaze #BrunchWeek

Well, helloooooo there! As #BrunchWeek is nearing the end, I couldn't leave you without one more sweet treat. I mean, there have been so many amazing recipes this week, so much amazing food to see and read about, and drool over. I know, I've been doing it right along with you!! Now you can add these to your drool-worthy list.

Lemon = love. Raspberries = love. Mix them together in a sweet roll with a sticky, sweet glaze and now you have so much food love your taste buds might not know what to do.

And with so many great #sponsor products from Dixie Crystals, Red Star Yeast, and KitchenIQ, it was easy to make such a delicious brunch treat.

I've never been a fan of cinnamon rolls (gasp, I know!), but how could I pass up these sweet rolls all full of raspberry deliciousness? I couldn't. Especially when you throw in the lemon component. Because...all things lemon, y'all. And while I say these are sweet rolls, they are similar to the lemon zucchini bread from earlier this week, in that they are not overly sweet.

In case you haven't noticed from my posts this week, I like tart and sweet mixed together. Like tart raspberries wrapped in lemony dough, and topped with lemony-sugar glaze. Yep. I'm all over that. And you will be too! Breakfast, brunch, dessert...these rolls are good for any time of day!

Be sure to check out this and other amazing recipes from today at the bottom of the post, and if you haven't already - enter the giveaway drawing!!  There are some amazing prizes to be had y'all, from some amazing and generous sponsors!! If you missed the earlier post, you can check out the prizes here.

Raspberry Lemon Sticky Buns with Lemon Glaze

As seen on Baked by Rachel

Ingredients

For the dough

• 3/4 cup milk
• 2 1/4 tsp Red Star Platinum premium instant yeast
• 1 tsp Dixie Crystals granulated sugar
• 3 cups all purpose flour (I used white whole wheat)
• 1/4 tsp salt
• 1/4 cup Dixie Crystals granulated sugar
• Zest of 1 lemon
• 1 tsp lemon juice, freshly squeezed
• 1/4 cup unsalted butter, melted
• 2 eggs

For the filling

• 1/2 cup Dixie Crystals granulated sugar
• Zest of 1 lemon
• 1/4 cup unsalted butter, melted
• 2 cups fresh raspberries

For the glaze

• 2 cups Dixie Crystals powdered sugar
• 1-2 Tbsp lemon juice, or to taste
• 2-3 Tbsp water, or to desired consistency

Preparation

1. In a glass bowl or measuring cup, heat milk to 115°F. Sprinkle the yeast and sugar on top of the warm milk and let sit until the top is foamy-looking, about 5 minutes.
2. Meanwhile, add the flour, salt, sugar and lemon zest to the bowl of a stand mixer. Using the dough hook attachment, mix on low, then slowly add in yeast mixture, followed by lemon juice and butter. Finally, add one egg at a time, mixing to just incorporate before adding the next. Continue mixing, at medium speed now, until dough pulls together into a smooth-looking ball around the dough hook. Knead by hand if necessary. 
3. Lightly oil a large glass bowl and place the dough in it. Cover with plastic wrap and allow to rise for 1 hour, or until doubled in size. 
4. While the dough is rising, combine the sugar and lemon zest for the filling in a small bowl. 
5. When the dough is ready, prepare a large non-stick work surface to roll the dough out on. 
6. Roll the dough out to a 10x20-inch rectangle. Brush entire surface with some of the melted butter, leaving a 1/2-inch border. Spread sugar mixture over dough, then top with the raspberries, pressing them gently into the dough. Drizzle with the remaining butter. 
7. Prepare a 9x13-inch baking pan with parchment or foil, with some hanging over the sides for easy removal after baking.leaving enough overhang to grab later. Lightly spray the bottom and sides with cooking spray. 
8. Starting at one of the shorter (10-inch) ends, tightly roll the dough , pinching ends and edges together well as you go. Using a sharp knife, carefully slice rolled dough into 12 equal pieces. Place in prepared pan, cover, and allow to rise for an hour, or until doubled in size. 
9. Preheat oven to 350°F and bake for 35-40 minutes, or until centers reach 200°F.
10. In a medium bowl, combine powdered sugar with 1 tablespoon of lemon juice and water. Mix well and then add additional lemon juice and/or water to reach your desired consistency and flavor preference. I like mine very lemony, so I added more lemon juice - of course!
11. Drizzle glaze on top of the rolls (you can do this in the pan, or remove them first - I did a little of both!) and enjoy! These are great warm or at room temp!

a Rafflecopter giveawayDisclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

Be sure to check out the rest of today's #BrunchWeek recipes!

BrunchWeek Beverages:

• Breakfast Margarita by Forking Up.
• Brunch Sangria Mimosas by The Crumby Cupcake.

BrunchWeek Breads, Grains and Pastries:

• Apple Onion Fritters by Cindy's Recipes and Writings.
• Breakfast Pizza by Big Bear's Wife.
• Caramelized Apple & Onion Kolaches by The Spiffy Cookie.
• Cheddar Scones by My Catholic Kitchen.
• Cinnamon Pancetta Waffles by The Texan New Yorker.
• Citrus Rolls by Feeding Big and More.
• Orange Poppy Seed Pancakes by From Gate to Plate.
• Raspberry Lemon Sticky Buns with Lemon Glaze by Sweet Beginnings.
• White Cheddar Cheese Muffin Biscuits by Family Around the Table.

BrunchWeek Fruits, Vegetables and Sides:

• Cheesy Potato Hash by Gluten Free Crumbley.
• Kale and Apple Slaw by Palatable Pastime.
• Key Lime Parfait by The Redhead Baker.
• Lemon Blueberry Parfait by Tara's Multicultural Table.

BrunchWeek Egg Dishes:

• Baked Egg Boats by Pink Cake Plate.
• Breakfast Enchilada Bake by Making Miracles.
• Caramelized Onion and Apple Frittata by A Day in the Life on the Farm.
• Cheddar & Sausage Frittata by The Chef Next Door.
• Baked Toad in a Hole Breakfast Sandwiches by Sarcastic Cooking.
• Southern Eggs Benedict by The Barbee Housewife.
• Tomato Basil Cheddar Eggs by {i love} my disorganized life.

BrunchWeek Main Dishes:

• Cheddar Cheese Board with Onion Jam by Love & Confections.

BrunchWeek Desserts:

• Lavender-Lemon Madeleines by Culinary Adventures with Camilla.
• Apple Fritter Rings by The Healthy Fit Foodie.
• Individual Fresh Strawberries and Cream Pies by Rants From My Crazy Kitchen.
• Lemon Mascarpone Crepe Cake by The Suburban Soapbox.
• Sugar Cookie Strawberry Shortcake by Jane's Adventures in Dinner.