Directions

1. On a lightly sprayed counter, roll dough into a 12×18 inch rectangle. Coat the dough with the softened butter, leaving 2 inches bare on one of the 18 inch sides.
2. Combine sugar and corn starch. Then add in the raspberries and the lemon juice and use a fork too crush the raspberries into the mixture to create a raspberry sauce. Spread 1/2 the raspberry sauce over the softened butter.
3. Starting on long side, roll up jelly roll style. Pinch to seal. Cut into 12 equal pieces. Place in a 9×9 inch sprayed baking pan or a 10 inch cake pan.
4. Pour 1/2 of the remaining raspberry sauce over the rolls. Cover rolls with sprayed plastic wrap and let rise until double in size.
5. Remove wrap and bake at 350°F 25-30 minutes. Remove from pan while they are still warm.