For the Cinnamon Rolls:
2 0.25 ounce packages (14g) active dry yeast
1/2 cup (113ml) warm water between 110 and 115 degrees (F)
4 and 3/4 cups (600g) all-purpose flour
1/2 cup (99g) granulated sugar
1/2 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 cup (227ml) whole milk aka full-fat milk
10 Tablespoons (140g) unsalted butter melted
2 Tablespoons lemon zest finely grated
2 large eggs room temperature
2 pints fresh raspberries more for decorating
For the Lemon Sugar Filling:
1/2 cup (99g) granulated sugar
1/4 cup (53g) light brown sugar packed
2 Tablespoons lemon zest finely grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon fine sea salt
1/2 cup (113g) unsalted butter room temperature
For the White Chocolate Frosting:
3/4 cup (171g) unsalted butter room temperature
2 cups (228g) confectioners sugar sifted, more if needed
1/4 teaspoon salt
2 Tablespoons (28ml) lemon juice freshly squeezed
4 ounces quality white chocolate (not chocolate chips) melted and cooled for 10 minutes
For the Cinnamon Rolls:
Lightly grease the sides and bottom of a 9×13-inch baking pan with nonstick baking spray or butter and set aside until needed.
Sprinkle the active dry yeast over the warm water and set aside for 10 minutes, or until the yeast has bubbled up.
In the meantime, in the bowl of an electric stand mixer, combine the flour, sugar, salt, cinnamon, and cardamom, and whisk well to combine (use a hand whisk here).
In a separate bowl, whisk together the milk, melted butter, lemon zest, and eggs, beating until well combined.
Add the wet ingredients, and the active yeast mixture, to the dry ingredients. Using a rubber spatula, stir together to form a shaggy dough.
Place the bowl on the stand mixer and attach the dough hook. Turn the mixer to medium-speed and knead the dough for about 8 to 10 minutes, or the dough is still soft, silky, and pulling away from the edges of the bowl.
Cover the bowl with plastic wrap and set aside for 1 hour, or until it’s puffed up and doubled in size.
For the Lemon Sugar Filling:
In a medium bowl, add both sugars, lemon zest, ground cinnamon, ground cardamom, and salt and mix well to evenly combine.
Cut the butter into small cubes and set aside until needed.
Assembly and Baking:
Dust the counter lightly with flour. Scrape the dough out onto the counter and sprinkle the top of the dough with a little more flour. Gently, roll the dough into a rectangle, about 12×18-inches wide.
Spread the softened butter evenly over the dough, leaving a 1/4-inch border around the edge. Sprinkle evenly with the lemon sugar mixture. Then sprinkle the raspberries evenly on top of the sugar.
Starting from the long edge closest to you, roll the dough into a log, jelly roll style, keeping it as tight as possible while rolling. (Note: The tighter the roll, the less filling that will leak out during baking.)
Score the dough lightly into 12 equal pieces. Cut the dough at the score marks. The easiest way to do this is to slide a long piece of unflavored dental floss under the dough. Wrap it up around the score mark, and then pull the two sides tightly in opposite directions to pull the floss through the roll. Repeat for all rolls.
Carefully arrange the rolls in the prepared pan, making four rows of three cinnamon rolls. Tightly cover the pan with plastic wrap and set aside to rise for about 30 minutes, or until the rolls have puffed up and are crowding the pan.
30 minutes before you plan on baking, preheat the oven to 350 degrees (F).
Remove the plastic wrap and bake in the preheated oven for 28 to 30 minutes, or until puffed up, golden brown, and cooked through in the center (if the dough looks raw, keep baking for a few more minutes).
Remove the rolls from the oven and set aside to slightly cool as you make your frosting.
For the White Chocolate Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners’ sugar, beating until all of the sugar is completely combined.
Add in the salt and lemon juice and beat smooth.
Add in the melted white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
Spread the frosting over the warm rolls. Top with fresh raspberries and serve!
Use a high-quality white chocolate bar, such a Lindt or Ghiradelli. White chocolate chips do not melt well and can make the frosting gritty.
The easiest way to melt the white chocolate is by placing it in a double boiler and melting over low heat.
