Raspberry Rolls

Rolls:
3 1/2 c warm water
3/4 c sugar
1/2 c oil
4 TBS safe yeast

Let above ingredients sit for 15 min. Then add
1 TBS salt
3 eggs
10 1/2 c flour

Filling:
1/2 c softened butter
1 c brown sugar
6 1/2 c frozen raspberries
2/3 c sugar
Zest of 1 lemon
3 tsp cornstarch

Frosting:
4 oz cream cheese
1/4 c butter
1 c powdered sugar
1 tsp lemon zest

Prepare like cinnamon rolls. Divide rolls and filling in half.  Roll up, slice and bake at 400 for 12-15 minutes.  Frost and enjoy!