dough:
microwave 3/4 cup milk of choice for 45 seconds
pour into stand mixer bowl
sprinkle 1 packet active dry yeast and whisk until bubbles form
add in 1/4 cup melted butter + 2 tbsp lemon zest + 1/4 cup granulated sugar
whisk in 2 eggs
add in 3 cups all purpose or bread flour and using stand mixer, knead on level 2 until dough forms
place dough in a lightly oiled bowl and cover with warm towel
let rise for 1-2 hours or until doubled in size
filling:
add 2 cups raspberries + 3 tbsp lemon juice to warm pan
mash when able and add 2 tbsp chia seeds
let simmer to thicken
allow to cool
rolls:
place dough on floured surface and roll out into large rectangle (about 8×14”)
brush 1/4 cup melted butter evenly
spread raspberry filling + 1/4 cup granulated sugar
roll tightly away from you
cut in 12 even pieces (using serrated knife or floss)
place in lined 9×13 dish
cover with warm towel and allow to rise while oven preheats to 350F
bake for 23-25 min or until golden
icing: 1 1/2 cup powdered sugar + 1 tbsp lemon juice + 1 tbsp milk of choice