Raspberry Swirl Sweet Rolls

1 1/2 tsp active-dry yeast

1/2 cup warm water

1/8 cup sugar plus 2 Tb

1 Tb butter, melted

1 Tb powdered milk

3/4 tsp salt

1 1/2 cups all-purpose flour (you may need an extra 1/4 cup)

1 tsp lemon zest

1/2 tsp vanilla

Filling:

about 8 oz. frozen raspberries

a pinch of lemon zest

1/8 cup plus 2 Tb granulated sugar

1/2 tsp vanilla

1 tsp cornstarch

Frosting:

2 oz cream cheese, softened

4 Tb melted butter

1 cup powdered sugar

1/2 tsp vanilla

Dissolve yeast in warm water in a large bowl (or mixer). Add sugar, butter, powdered milk, salt, flour, vanilla, and zest. Mix till it comes together in a soft dough (if too sticky, add another 1/4 cup flour, 1 Tb at a time. Mix well between each, it may take a bit to come together). Turn out onto lightly floured surface and knead 5-8 minutes, until smooth and elastic (or knead in mixer). Place in greased bowl and cover for 1-2 hours, until doubled.

Turn dough out onto lightly greased surface, and roll into 12x8(ish) rectangle. Toss berries, zest, sugar, vanilla, and cornstarch together in a small bowl, then sprinkle evenly over dough. Roll tightly, starting at the long side. Pinch the ends together and cut into 9 slices. Line an 8x8 baking dish with wax or parchment paper. Place rolls in the dish, cut side up, and let rise again, about 2 hours, till puffed and filling the dish.

Bake in 350 degree oven for 20-25 minutes, until golden brown and bubbling. Transfer the pan to a rack to cool for a few minutes.

Whisk/beat glaze ingredients together until smooth.

Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a plate or platter. Dollop glaze over each roll and spread with a spatula. Serve warm or at room temperature.