Ingredients
Scale
- 2 packages yeast (4 1/2 teaspoons)
- 6 tablespoons shortening or unsalted butter
- 1 cup granulated sugar
- 9 cups unbleached all-purpose flour
- 2 cups hot water
- 2 eggs, beaten
- 1 tablespoon salt
- 1/2 cup softened butter (for filling)
- 3 1/2 cups raspberries
- 4 ounces cream cheese (for frosting)
- Zest of 1 large lemon
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 1/2 teaspoons cornstarch
Instructions
- Dissolve yeast in lukewarm water and let it sit for five minutes.
- In a stand mixer, combine shortening, sugar, salt, and hot water. Beat until cooled to lukewarm.
- Stir in flour until smooth; add yeast mixture and eggs. Gradually mix in remaining flour until dough forms.
- Knead the dough on a floured surface until smooth. Place in a greased bowl to rise for about 30 minutes.
- Roll out half the dough into a rectangle; spread with softened butter, then sprinkle with brown sugar and raspberries mixed with sugar and lemon zest.
- Roll up tightly, cut into pieces, and place in a greased baking pan. Let rise again for about an hour.
- Bake at 350°F (175°C) for 25–32 minutes until golden brown.
- For frosting, mix cream cheese, butter, powdered sugar, and lemon zest until smooth; spread over cooled rolls.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 9g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg