Make the Dough:
In the bowl of a food processor, combine 2 cups of the flour, the granulated sugar, yeast, and 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 (120-125°F).
Pour the warm mixture into the food processor with the eggs and pulse until no dry flour remains. Gradually add the remaining flour until the dough becomes soft and elastic, and slightly bounces back when pressed.
Rest the Dough:
Transfer the dough to a lightly floured surface and cover with a dish towel. Let it rest for 10 minutes while you prepare the filling.
Prepare the Filling:
In a medium bowl, gently mix the raspberry preserves and fresh raspberries, being careful not to break the berries apart. Set aside.
Roll and Fill the Dough:
Grease a 9×13″ baking dish and set aside.
Roll the dough into a large rectangle, about 10×18″. Melt the remaining 2 tablespoons of butter and brush it over the dough, leaving a 1″ border around the edges. Spread the raspberry mixture evenly over the buttered dough, still leaving a border.
Starting from the long side, tightly roll the dough into a spiral and pinch the edges to seal.
Slice and Refrigerate:
Slice the dough into 12 rolls and arrange them in the prepared baking dish. Cover tightly with foil and refrigerate for 8-12 hours.
Bake the Rolls:
In the morning, let the rolls come to room temperature for about 1 ½ to 2 hours. Preheat the oven to 350°F.
Remove the foil and bake the rolls for 30 minutes, or until golden and cooked through.
Make the Lemon Cream Cheese Glaze:
In a food processor, blend the softened cream cheese and lemon juice until smooth. Gradually add the powdered sugar and process until the glaze is thick and creamy. If needed, thin with up to 2 tablespoons of milk.
Glaze and Serve:
Once the rolls are slightly cooled, pour the lemon cream cheese glaze over the top. Sprinkle with lemon zest for an extra tangy touch. Serve warm and enjoy!