Roll the dough into a large rectangle about 12-inches wide by 18-inches long. Smear the softened butter on all but one of the long edges. Sprinkle the brown sugar on top of the butter and spread it with your fingers to cover the butter.
Toss the frozen raspberries with the sugar, lemon zest, and cornstarch. Sprinkle evenly over the brown sugar layer. (WAIT to pull the raspberries from the freezer until you are ready for this step. As soon as you add the sugar, they will start to get juicy and wet.)
Roll the dough from the long end with raspberries towards the long end that was left bare. Pinch the seams and place the roll seam side down. Using floss, cut the rolls into 12 even pieces. Tuck the floss underneath the dough, then criss-cross the floss and pull outwards until it cuts through. Dip the floss in flour if it sticks to the dough. The floss helps cut the rolls without smashing them.
Place the rolls inside of a greased 13x9-inch baking dish. Press the tops gently to flatten the rolls slightly. Then cover with greased plastic wrap and allow to rise until double in size, about 1 hour. Raspberry juices will ooze out of the rolls, and that's okay.
Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until golden brown on top and the dough is cooked in the center and on bottom. Allow the rolls to cool slightly.
Make the frosting by beating the cream cheese and lemon zest with an electric hand mixer in a large bowl. Add the butter, one Tablespoon at a time, mixing until smooth after each addition. Add the powdered sugar and lemon extract all at once. Mix until incorporated. Spread over the raspberry rolls and enjoy! (You may have extra frosting, but it's great on French toast too!)