Lemon raspberry sticky buns

By Jessica McGovern
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  • 1/2 cup (120 milliliters) buttermilk, warmed
  • 4 teaspoons (20 milliliters) active dry yeast
  • 3/4 cup (180 milliliters) sugar, divided
  • 1/2 cup (120 milliliters) butter, room temperature
  • 1 teaspoon (5 milliliters) salt
  • 3 eggs
  • 3-1/2 cups (830 milliliters) flour
  • 2 cups (470 milliliters) raspberries
  • 1 tablespoon (15 milliliters) lemon juice
  • 1/4 cup (60 milliliters) butter, melted


  • 1 cup (240 milliliters) icing sugar
  • 1 tablespoon (15 milliliters) lemon juice
  • 1 tablespoon (15 milliliters) lemon zest
  • 1 tablespoon (15 milliliters) milk
  • 1 teaspoon (5 milliliters) vanilla extract

Special equipment:

  • 23 x 23 centimeter baking dish, greased



  1. Pour buttermilk into a large bowl. Add yeast and two tablespoons (30 milliliters) sugar. Let sit a few minutes until the yeast starts to bubble.
  2. Add butter to the bowl and mix in on low. Add six tablespoons (90 milliliters) sugar, salt, and eggs. Mix in the flour one cup (240 milliliters) at a time, using only enough to make a dough that is a bit sticky.
  3. Turn onto a lightly-floured work surface and knead just until smooth, being careful not to add too much flour (which will make the dough dry). Put the dough into a lightly-greased bowl, cover, and let rise two to four hours.


  1. Toss the raspberries in the lemon juice and set aside.
  2. Turn the dough out onto the counter and pat into a 23 x 33 centimeter rectangle, with the long edge facing you. Brush the melted butter over the rectangle. Sprinkle the remaining sugar on top. Drain the raspberries, and dot them on top.
  3. Roll the dough into a tight log. Cut the dough into nine slices. Place the dough pieces cut side up into a greased baking dish. Cover and let rise one hour.
  4. Bake in the oven at 350 F (175 C) for 35-40 minutes. Remove and let cool slightly before glazing.


  1. Add icing sugar to a bowl. Mix in lemon juice and lemon zest. Mix in enough milk to make the mixture thick and creamy. Add vanilla and mix in.
  2. To finish, drizzle the glaze over the warm rolls.


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