(Yield: ~18-20 rolls)

For the dough:

4 1/2 tsp. yeast
1 cup lukewarm water
6 Tbl. shortening
1 cup white sugar
1 Tbl. salt
2 cups hot water
9 cups all-purpose flour
2 eggs, beaten
olive oil

For the filling:

4 cups frozen raspberries
1/3 cup white sugar
1 tsp. lemon zest
1 1/2 tsp. cornstarch
1/2 cup butter, melted
1/2 cup light brown sugar

For the frosting:

8 oz. cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 cups powdered sugar
1 tsp. lemon zest
1/2 tsp. lemon juice
1/2 tsp. vanilla extract


Dissolve yeast in lukewarm water and let sit for about 5 minutes.

Meanwhile, combine shortening, sugar and salt with hot water in a bowl of stand mixer and mix on medium speed about 30 seconds, then let cool until lukewarm.

With mixer on low, stir in 2 cups of flour and mix until combined. Then add yeast and continue mixing. Add eggs.

Using a dough hook on medium-high, gradually add remaining flour until completely combined. Let the mixer knead the dough for at least 2 minutes then turn out on floured surface. Continue kneading until dough is smooth and stretchy.

Coat a large bowl with oil. Roll dough into a ball with your hands, then place in bowl, making sure all sides get coated with oil. Cover with a warm, moist towel and let rise in a warm place for about 30 minutes or until dough doubles in size.

When the dough is almost done, combine frozen raspberries, sugar, lemon zest, and cornstarch in a medium bowl and mix well.

Pre-heat oven to 425 degrees. Grease two 9×13 pans and set aside.

When the dough is ready, cut in two sections. Roll one on floured surface into a long rectangle. Coat with half of the melted butter and sprinkle with half of the brown sugar. Distribute half of the raspberry mixture evenly onto the dough, leaving about 1-inch on each side.

Starting on one of the long ends, roll the dough into one long roll. Using a floured knife, cut the rolls into 1.5- to 2-inch sections. Carefully transfer rolls to one of the 9×13 pans.

Repeat with the second section of dough.

Place raspberry sweet rolls in oven and bake at 425ยบ for 10 minutes then reduce heat to 350 and bake for another 10 minutes, or until tops begin to brown.

Remove from oven and set aside to cool.

While the rolls cool, combine cream cheese, butter, powdered sugar, lemon zest, lemon juice, and vanilla extract in the bowl of a stand mixer. Mix on medium speed until smooth.

Using a spatula, spread frosting evenly over rolls.


Text, recipes and photos by Kelsey Foster