2/3 cup whole milk, warmed in microwave for about 30 seconds
5 tablespoons sugar, divided
2 teaspoons active dry yeast
2 large eggs, room temperature
2 3/4 cups all-purpose flour
1 teaspoon kosher salt
1/2 cup unsalted butter, cut into 1-inch pieces, room temperature
1/2 tablespoon unsalted butter, melted
Cream Cheese Filling:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla
Raspberry Filling:
1 1/2 cups frozen raspberries
1/2 tablespoon cornstarch
Cream Cheese Glaze:
1/4 cup butter, softened
1 ounce cream cheese
1/2 teaspoon vanilla
3/4 cup powdered sugar
3 tablespoons of milk
Dough: 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 you are ready, punch the dough, turn out onto a floured surface, and roll into a 10x15 rectangle (it should be about 1/4 inch thick). Cream Cheese Filling: To make the cream cheese filling, beat together the cream cheese, butter, and sugar until smooth. Stir in the vanilla. Raspberry Filling: 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 baking pan. Let rise in a warm place until double. Baking: Bake at 350°F for 25-30 minutes. Remove the rolls from the oven and let them cool for 5 minutes. Cream Cheese Glaze: While the rolls cool, in a medium bowl mix together the glaze ingredients. Add more milk if necessary to thin the glaze. Pour the glaze over the warm rolls and serve.