Ingredients

Roll Dough:
• 4 ½ cups whole wheat flour
• 4 ½ cups unbromated flour
• 4 ½ tsp instant yeast
• 1 cup palm sugar
• 1 Tbsp sea salt
• 3 cups hot water
• 6 Tbsp coconut oil
• 2 eggs, beaten

Filling:
• ½ cup softened butter
• ½ cup palm sugar

(Spread butter on rolled out dough and sprinkle with palm sugar)
• 2 - 3 cups frozen raspberries (thawed and drained)
• 1/3 cup palm sugar
• Zest of 1 large lemon
• 1 Tbsp cornstarch

Glaze:
• 8 oz. low-fat cream cheese, room temperature
• ½ c. butter, room temperature
• 1 lbs. powdered sugar
• 2 tsp lemon zest
• almond milk (to desired consistency)
• salt
• chopped walnuts or pecans

Instructions

• Combine the sugar, salt, coconut oil and hot water in Bosch beat 30 seconds
• Add in eggs and mix until combined.
• Add ½ flour and put yeast on top of flour pile. Mix for 20 seconds. Scrape bowl. Add the rest of the flour. Adding a little more flour if needed until dough barely pulls away from the sides of the bowl and is not too sticky.
• Knead dough 2 minutes.
• Put dough in an oiled bowl and let it rest, covered, in a warm place while you make the filling.
• Divide dough in half. Roll out into a rectangle on a slightly floured surface.
• Spread butter on rectangle and sprinkle with palm sugar. (DO NOT SPREAD FILLINGS ON 1 to 2” ON THE LONG EDGE. THIS WILL PROVIDE AN AREA FOR THE SEEPING TOPPING TO GO AND ALLOW THE EDGE TO SEAL.)
• Sprinkle half of the raspberry mixture over the dough and spread evenly.
• Roll up the dough (starting with the side farthest away from you).
• Using a heavy thread or dental floss cut into 1”- 1½ inch slices and place on a greased cookie sheet.
• Cover and let rise in a warm place until double. (about 1 hour),
• Bake at 350 degrees F for 20-22 minutes.
• Allow the rolls to cool for 3 minutes. Spoon on the glaze and sprinkle with nuts.