Preparation Steps

• In a medium bowl, combine milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes.
• Add eggs; whisk until smooth.
• Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.
• Knead on medium speed for 1 minute. Knead on medium-high speed until the dough is soft, about 5 minutes.
• Brush a medium bowl with some melted butter; place the dough in the bowl. Brush the top of the dough with the remaining melted butter; cover with plastic wrap.
• Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.
• When ready, punch the dough, turn out onto a floured surface, and roll into a 10x15-inch rectangle. (It should be about ¼-inch thick.)
• Toss the raspberries in the cornstarch, evenly coating the raspberries.
• Spread the cream cheese mixture over the dough. Sprinkle with the raspberries and roll up tightly starting on the long edge.
• Using a very sharp knife, cut the log into 12 rolls. Place them into a greased 9x13-inch baking pan. Let rise in a warm place until double.
• Preheat oven to 350°F. Bake for 25-30 minutes, or until lightly golden on the edges and done in the middle.
• Remove the rolls from the oven and let them cool for 5 minutes.
• Make the glaze by mixing confectioners' sugar and milk until smooth. Add more milk if necessary to thin the glaze.
• Pour the glaze over the warm rolls and serve.