Preparation

• In the bowl of a food processor, combine 2 cups of the all-purpose flour, all of the granulated sugar, the yeast, and the kosher salt. Pulse to combine.
• In a microwave-safe bowl, combine 6 tablespoons of butter, ½ cup water, and ½ cup buttermilk. Microwave in 15 second intervals until warm to the touch but not hot-- 120-125°F.
• Pour the warm buttermilk mixture into the food processor along with the eggs. Pulse until no dry flour remains. Slowly add in additional flour, a bit at a time, and process until the dough is soft and supple, and bounces back slightly when pressed with two fingers.
• Place the dough on a flat, lightly floured surface and cover with a dish towel for 10 minutes. Meanwhile, prepare the filling.
• In a medium-sized bowl, mix together the raspberry preserves and the fresh raspberries, trying not to break the raspberries apart. Set aside.
• Grease the bottom and sides of a 9x13" baking dish. Set aside.
• Using a rolling pin, roll the dough out into a large rectangle, about 10x18". Microwave the remaining 2 tablespoons of butter in a microwave-safe dish until melted and brush the melted butter on the dough, leaving a 1" border around the edges of the dough.
• Spread the raspberry mixture over the buttered dough (still leaving a border) and roll the dough inward from one of the long sides, creating a spiral with the filling inside. Pinch the edges to seal.
• Divide the dough into 12 rolls and arrange them in the prepared baking pan. Cover tightly with foil and refrigerate for 8 to 12 hours.
• In the morning, remove the rolls from the refrigerator and let them come to room temperature-- this should take about 1 ½ to 2 hours. Preheat the oven to 350°F. Remove the foil and bake for 30 minutes, or until cooked through and golden.
• While the rolls cool, make the glaze. In the bowl of a food processor, combine the cream cheese and lemon juice and process until smooth. A bit at a time, add in the powdered sugar and run the food processor until the mixture is thick and creamy. Thin with up to 2 tablespoons of milk, if necessary.
• Pour the glaze over the warm rolls and sprinkle with lemon zest. Serve warm.