Lemon Raspberry Breakfast Rolls

Ingredients

• 1 cup milk (I used 2 percent)
• 2/3 cup sugar
• 1 1/2 tablespoon active dry yeast
• 1/2 cup (1 stick) unsalted buttered, softened to room temperature
• 2 large eggs
• 1/2 teaspoon lemon zest
• 1/2 teaspoon salt
• 4 1/4 cups all-purpose flour, plus 1/2 cup for kneading, plus more for sprinkling the counter
• 1 heaping cup fresh raspberries (if using frozen, do not thaw)
• 1/3 cup sugar plus 1/2 cup sugar for dusting
• 1 teaspoon lemon zest
• 1 teaspoon cornstarch
• 1/4 cup (1/2 stick) unsalted butter, melted, browned and slightly cooled
• 1 1/2 cup powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon water

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