Add yeast to 1 c lukewarm water. Stir and set aside for 5 minutes.

Grease 9 x 13 in baking dish.

In large standing mixer, add shortening, sugar, salt and hot water. Beat for 30 seconds.

Let cool to lukewarm temperature.

Add 2 c flour and mix until smooth.

Add yeast mixture and mix well.

Add beaten eggs.

Gradually mix in remaining flour with dough hook for about 2 minutes.

Remove dough from mixer, place on lightly floured counter. Knead by hand until dough feels like satin and smooth. Add additional flour if needed.

Place dough in greased bowl and cover with a towel. Allow to rise for 30 minutes, should double in size.

Remove from bowl to slightly floured counter. Divide in half, roll out 1 half with a rolling pin. Should be in a rectangle shape.

Spread 4 T softened butter evenly across dough.

Sprinkle 1/4 c brown sugar over dough.

In medium bowl stir together raspberries, granulated sugar, lemon zest, and cornstarch.

Add filling to dough.

Gently roll dough into 1 long roll.

Using dental floss, cut dough into 2 inch rolls.

Place rolls into baking dish.

Repeat until all dough has been used.

Place dish in warm spot, cover with towel and allow to rise for another hour.

Bake at 350° F for 25-30 minutes. Tops should be golden brown.

Let cool on wire rack.

In medium bowl combine cream cheese, butter, powdered sugar, and lemon zest. Beat until smooth.

Once rolls are cool, or slightly warm, spread frosting across the tops and serve!