Preparation Steps

• Bloom the yeast: In a large bowl, whisk warm milk with 0.25 cup sugar. Sprinkle yeast over the top, stir, and let sit until foamy, about 5-10 minutes.
• Make the dough: Whisk in melted butter, eggs, and 1 teaspoon salt. Add 3.5 cups flour and mix until a shaggy dough forms. Knead in the bowl or on a lightly floured surface, adding just enough of the remaining flour to prevent sticking, until smooth and elastic, about 8-10 minutes.
• First rise: Shape dough into a ball, place in a lightly oiled bowl, turn to coat, cover, and let rise in a warm spot until doubled, about 60-90 minutes.
• Make raspberry filling: In a saucepan combine raspberries, 0.5 cup sugar, cornstarch, lemon zest, and 1 teaspoon vanilla. Cook over medium heat, stirring, until thick and jammy, 5-8 minutes. Transfer to a bowl and cool completely.
• Prepare pan: Lightly oil a 9x13 inch baking pan.
• Roll the dough: Punch down risen dough and roll into a 12x18 inch rectangle. Spread softened butter over the surface (optional), then spread the cooled raspberry filling evenly, leaving a 0.5 inch border on the long edge farthest from you.
• Form rolls: Starting from the long edge closest to you, roll up tightly into a log. Pinch seam to seal. Cut into 12 even rolls using a sharp knife or unflavored dental floss.
• Second rise: Arrange rolls cut-side up in the prepared pan. Cover and let rise until puffy and nearly touching, about 30-45 minutes. Meanwhile, preheat oven to 350°F.
• Bake: Bake at 350°F until lightly golden and the centers are set, 22-28 minutes. Cool in pan 10 minutes.
• Make glaze: Beat cream cheese until smooth. Add powdered sugar, vanilla, milk, lemon juice, and 0.125 teaspoon salt; mix until creamy, adding a splash more milk if needed to spread.
• Finish and serve: Spread glaze over warm rolls. Serve warm or at room temperature.