Prepare muffin tins by spraying with non stick spray.

In a medium bowl, cream together the cream cheese and powdered sugar with a handheld electric mixer. Set aside.

In a food processor or blender, puree the raspberries and set aside.

On a floured work surface, roll out prepared and chilled Brioche dough into a 10x18 inch rectangle.

Spread the cream cheese mixture on the dough, leaving a 1 inch border along the top of the 18" side. 

Spread the pureed raspberries on top of the cream cheese mixture, reserving 1/4 of the mixture.

Starting at the bottom, roll up the dough, tugging as you go to create a tight roll. Ending at the top where you left a clean border, pull the edge over the roll and pinch the seam shut, creating a seal.

Using floss or baker's twine, cut 12 equal size rolls, about 2 inches in size. Place the rolls in the muffin tin. Spoon remaining raspberry puree on top of each roll.

Allow to rise in a warm area until doubled in size.

Preheat oven to 350°F.

In a small bowl, whisk together the egg and water to make an egg wash. Brush on top of each roll, coating all of the exposed dough. 

Bake for 20-24 minutes, until golden brown.

Allow to cool in the muffin tin for 10 minutes before removing to cool completely on a wire cooling rack. 

In a medium bowl, whisk together the powdered sugar and milk. Add just enough milk to get a thick consistency, similar to Elmer's glue. You want a smooth, but thick texture. You may need to add more powdered sugar or milk, depending on the consistency. Once you have the desired consistency, add the lemon zest and stir in.

Using a spoon or ladle, get a good stream running, drizzle in a back and forth motion over the rolls. Apply as much glaze as desired. Allow the glaze to set and harden for about 15-20 minutes. *A set glaze will give a more pronounced lemon flavor and will not soak into the dough.

Enjoy!

Store any leftovers uncovered, for up to 2 days.