In a medium bowl, whisk together 1 cup of warm whole milk with 2 tablespoons of granulated sugar. Sprinkle 2 tablespoons of active dry yeast on top, letting it sit for 5-10 minutes until it becomes frothy.

Once the yeast is foamy, add 4 tablespoons of melted unsalted butter, 2 large eggs, and 1 teaspoon of fine sea salt to the mixture. Gradually fold in 3 cups of all-purpose flour, mixing until a soft, tacky dough forms.

Shape the kneaded dough into a ball and place it in a greased bowl, turning to coat all sides with oil. Cover the bowl and let it rise in a warm spot for 60-90 minutes, or until doubled in size.

Prepare the filling by tossing 1 cup of raspberries with 2 tablespoons of granulated sugar, 1 tablespoon of cornstarch, the zest of one lemon, and 1 teaspoon of vanilla extract.

Grease a 9x13 inch baking pan with neutral oil or butter.

After the dough has risen, roll it out into a rectangle, approximately 12x18 inches in size. Spread 2 tablespoons of softened butter evenly over the dough, then sprinkle the raspberry filling.

Beginning from the long side, tightly roll the dough into a log shape. Slice the log into 12 equal pieces and place them in the greased baking pan.

Cover the pan with a towel and let the rolls rise for another 30-45 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 22-26 minutes until golden brown.

Set the rolls aside to cool slightly for about 10 minutes. Whisk together 4 ounces of softened cream cheese, 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth, then drizzle over the warm rolls.