These Raspberry Lemon Pull Aparts are the perfect addition to your Easter brunch!
Preheat the oven to 350-degrees F. Butter a 9x9 pan and set aside.
Once the rolls are thawed, flatten them gently with your palm. Fill each circle with 1/2 teaspoon of raspberry jam and pinch shut.
Place into the prepared dish, pinched side up. Drizzle the rolls with the melted butter.
Mix together the lemon zest and sugar in a small bowl. Sprinkle HALF of the lemon sugar mixture over the tops.
Cover the baking dish and let rise until the rolls have doubled in size. Sprinkle the remaining sugar mixture on top of the rolls and bake for about 20-25 minutes.
Combine glaze ingredients and whisk until smooth. Drizzle the glaze over rolls while still they are still warm.