In the bowl of a stand mixer, combine warm milk (105-115°F), yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.

Add the remaining granulated sugar, melted butter, egg, and salt to the yeast mixture. Mix with the paddle attachment on low speed until combined.

Gradually add the flour, 1 cup at a time, mixing on low until a shaggy dough forms. Switch to the dough hook attachment and knead on medium-low speed for 5-7 minutes, or until the dough is smooth and elastic. It should be slightly tacky but not sticky.

Lightly grease a large bowl with oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

While the dough is rising, prepare the filling: In a small bowl, combine softened butter, brown sugar, and ground cinnamon. Mix until well combined and spreadable.

Once the dough has doubled, gently punch it down to release the air. Lightly flour a clean surface and roll the dough into a large rectangle, approximately 12x18 inches.

Evenly spread the cinnamon-sugar butter mixture over the entire surface of the dough, leaving about a 1/2-inch border on one of the longer sides. Sprinkle the raspberries evenly over the butter mixture.

Starting from the longer side opposite the plain border, tightly roll the dough into a log. Pinch the seam gently to seal.

Using a sharp knife or unflavored dental floss, cut the log into 12 even slices (about 1.5 inches thick).

Lightly grease a 9x13 inch baking dish. Arrange the cinnamon rolls cut-side up in the prepared dish, leaving a little space between each roll.

Cover the dish loosely with plastic wrap or a kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until puffy and almost doubled.

Preheat your oven to 375°F (190°C).

Bake the rolls for 25-30 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with aluminum foil.

Remove from oven and let cool in the pan for about 10-15 minutes while you prepare the glaze.

In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. A hand mixer works well here.

Gradually beat in the sifted powdered sugar until fully incorporated and smooth. Add the vanilla extract and 1 tablespoon of milk or cream, mixing until smooth.

Add more milk/cream, a teaspoon at a time, until you reach your desired consistency – thick but pourable.

Generously spread the cream cheese glaze over the warm (but not hot) raspberry cinnamon rolls. Serve immediately and enjoy!