Preheat the oven to 375°F.
Add 1 Tbsp of the sugar to the warm water.
Sprinkle the yeast packet on top of the water and let sit 5 minutes.
Cream together the butter and sugar.
Add eggs, one at a time, making sure to blend in thoroughly.
Add the yeast mixture to the butter/egg mixture and blend.
Add in the pizza crust mix; blend two minutes.
Heavily dust a 2-foot long sheet of wax paper with rice flour — spread batter over the length of the wax paper, about 19 inches.
Using warm water, wet your hands, and press the dough outward to fill the sheet.
Keep your hands wet. Once the batter evenly covers the wax paper, brush melted butter over the batter from edge to edge.
Sprinkle dough with 1/4 cup brown sugar.
In a medium bowl, carefully stir together the frozen raspberries, granulated sugar, lemon zest, and cornstarch.
Sprinkle raspberry mixture over the dough.
Cut the roll into 1 1/2 inch pieces and gently place the disks into the 8 x 8 inch or 9 x 13 inch greased pan. (It is okay to crowd them.)
Let the rolls rise in a warm place for 30 minutes.
Bake for 20 - 25 minutes.
Remove from oven, cool until the butter stops bubbling, then flip out onto a plate.