Raspberry Lemon Cinnamon Rolls

Place water, oil, eggs, vanilla, and dry milk powder in a large mixing bowl and stir vigorously until milk is dissolved. Sprinkle yeast over liquid mixture, then add the 1 cup sugar, salt, and flour.

Knead dough in bowl for 10 to 15 minutes (this will be messy); OR if you have a stand mixer you can place the dough hook on it and mix at low speed for 10 to 15 minutes. The dough will be very sticky.

Lightly grease a second large bowl with oil, place dough in the bowl turning to completely coat with oil. Cover bowl with plastic wrap and let rise until doubled in size, about 1-1/2 hours.

Turn dough out onto a well-floured surface and roll out into a rectangle, slightly less than 1/2-inch thick. Brush with melted butter. Sprinkle with sugar and cinnamon. Combine raspberries with lemon juice; spread raspberries evenly over dough. Sprinkle with lemon zest. Roll up rectangle lengthwise and cut into 1-inch slices. Grease a cookie sheet or line with parchment paper. Place rolls on cookie sheet, cover with plastic wrap, and allow to rise until doubled in size, 1 to 1-1/2 hours.

Bake at 375°F for 10-12 minutes. After baking, let rolls cool slightly before glazing.

To Make Lemon Glaze-
Mix powdered sugar, half and half, 2 teaspoons of lemon juice and 1 teaspoon lemon zest together in a small mixing bowl, beating until light and well mixed. Pour over warm cinnamon rolls.