1.       Add the yeast, 1 tsp of the sugar, and 1 cup of warm (not hot) milk to the bowl of a stand mixer.  Let sit for 5 minutes, until mixture starts to get frothy.

2.       Add the butter, eggs, salt, remaining sugar, and 4 cups of flour to the stand mixer.  Use the dough hook attachment to mix on medium speed.  The dough should start to come together.  If it’s still sticky (to the touch or sticking to the bowl), add a few tablespoons of flour at a time and continue to mix until the dough feels smooth (but not dry). 

3.       Dump the dough out for a minute (into your hand or on a plate) and lightly oil the mixer bowl.  Put the dough back in, cover the mixer bowl with a damp paper towel or kitchen towel, and let sit for an hour.

4.       About 10 minutes before the end of the hour, make the filling for your dough.  Combine the butter, brown sugar, granulated sugar, lemon zest, and cornstarch in a bowl.  Leave the raspberries set aside for now.

5.       Grease a 9x13 baking dish and set it aside for now.

6.       When the dough is ready, roll it out on a lightly floured surface.  It should be a large rectangle, around a quarter inch thick.  (Tip – rolling on a large cutting board is helpful for getting it the correct shape).

7.       Spread the filling mixture over the dough.  Add the raspberries on top.

8.       Position the dough so that the long sides of the rectangle are on the top and bottom in front of you.  Roll down from the long side.

9.       Cut a little bit (about an inch) off the edge of each side of the rolled dough (the ends usually don’t have filling).  Discard these little pieces.

10.   Now, cut the remaining rolled dough into 12 equal pieces.  (It helps to make quick indentations along the dough before cutting to make sure you are cutting approximately equal sizes).  Place these pieces cut side up in your greased 9x13 baking dish.

11.   Cover the baking dish and let sit for about 20-30 minutes to let rise a bit more.  Meanwhile, preheat your oven to 350 degrees.

12.   When it’s time to bake, place the dish on the center rack in the oven and bake for about 22-25 minutes – or until dough is lightly browned and everything is cooked through.

13.   While cinnamon rolls are baking, prepare the icing.  Combine the butter, powdered sugar, cream cheese, and vanilla in a stand mixer.  Mix using the whisk attachment, starting on medium speed and turning up to high speed, until the icing is light and fluffy.

14.   When the cinnamon rolls are finished baking, let them cool for a few minutes and then spread the icing on.  Enjoy!!!