These raspberry sweet rolls with cream cheese frosting are the perfect treat for breakfast or brunch!


  1. 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
  2. 6 tablespoons shortening (Crisco)
  3. 1 cup granulated sugar
  4. 9 cups unbleached all-purpose flour
  5. 2 cups hot water
  6. 2 eggs, beaten
  7. 1 tablespoon salt

  1. 1/2 cup softened butter
  2. 1/2 cup light brown sugar
  3. 3 1/2 cups frozen raspberries
  4. 1/3 cup granulated sugar
  5. Zest of 1 large lemon
  6. 1 1/2 teaspoons cornstarch

For the frosting:
  1. 4 ounces cream cheese, at room temperature
  2. 1/4 cup unsalted butter, at room temperature
  3. 1 cup powdered sugar
  4. 1 teaspoon lemon zest

  • Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.
  • In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
  • Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
  • Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.
  • Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 4 tablespoons of softened butter. Sprinkle dough with 1/4 cup brown sugar. In a medium bowl, carefully stir together the frozen raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle half of the raspberry mixture over the dough.