Add warm milk to a jar with active yeast and some sugar or syrup to activate the yeast. Cover for at least 10 minutes for yeast to activate.

Then add milk mixture to a large mixing bowl with eggs, white sugar, Sizzle, vanilla extract and a dash of orange bitters and whisk together well.

To a separate bowl add salt to flour and mix together. Then add flour mixture to the large mixing bowl.

With a whisk attachment start to mix in the wet and dry ingredients. Then switch to a hook attachment till dough is well incorporated.

Coat a large bowl with Sizzle and place dough in bowl. Cover and let proof for at least 3 hours or until dough doubles in size.

Flour a clean work surface to roll out dough into a ½ inch thick rectangle.

Spread butter on the dough, then spread on raspberry preserves.

Mix raspberries and lemon juice to a bowl and slightly crush, then add to the rolls.

Roll the dough into one long roll from the longest side, starting with the edge furthest from you. Then carefully cut into 12 pieces.

Oil a baking dish with Sizzle and add rolls to the dish. Cover and let rolls proof for another 30 minutes.

Preheat oven to 375 F and cook 25 minutes or until top is golden.

While baking prepare the frosting, adding cream cheese, lemon curd, powdered sugar, heavy cream and lemon juice to a bowl and whisking together till smooth.

Once rolls have cooled, top them with the frosting. Feel free to garnish with more raspberries and some lemon zest or extra Drizzle!