Ingredients
Scale
- 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
- 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
- 1/2 cup light brown sugar
- 3 1/2 cups raspberries
- 1/3 cup granulated sugar
- Zest of 1 large lemon
- 1 1/2 teaspoons cornstarch
- 4 ounces cream cheese (at room temperature)
- 1/4 cup unsalted butter (at room temperature)
- 1 cup powdered sugar
- 1 teaspoon lemon zest
Instructions
- Dissolve yeast in lukewarm water and let it froth for five minutes.
- In a stand mixer, combine shortening, sugar, salt, and hot water. Allow to cool before adding flour and yeast mixture.
- Gradually mix in remaining flour using a dough hook until smooth; knead by hand until satiny.
- Let the dough rise in a greased bowl until doubled in size (about 30 minutes).
- Roll out the dough into a rectangle and spread with softened butter, brown sugar, and raspberry filling.
- Roll the dough into a cylinder and cut into pieces; place in a greased baking pan.
- Allow rolls to rise again until doubled (about an hour), then bake at 350°F for 25-32 minutes.
- While cooling, prepare frosting by mixing cream cheese, butter, powdered sugar, and lemon zest until smooth.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (75g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg