Nothing rolls out the metaphorical welcome mat like home-baked raspberry swirls
In a mixing bowl, combine 1 cup flour, granulated sugar and yeast.
Add in the warm milk and water. Stir well until it turns into a cream consistency. Rest for 15 minutes or until foamy.
Add the melted butter and salt. Mix well.
Fold in the other 2 cups of flour into the mix until a dough has formed which can be formed by hand. Shape into a ball, cover, and let rest.
In another mixing bowl, combine the raspberry jam, lemon zest, and lemon juice and mix well.
Dust working table and roll the dough into a 12" by 9" rectangle. Spread the jam mixture over the dough.
Add the frozen raspberries on top of the jam.
Roll the dough into a tight log and cut into 1" thick rolls.
Grease a baking dish and place the rolls on the dish. Cover and let rest for 1 hour.
Brush top with the heavy cream. Bake for 25 - 27 minutes at 375 degrees Fahrenheit.
Make the glaze by combining the glaze ingredients and mix well. Drizzle over the baked rolls and serve.