•Warm milk to 110°F; pour into a large bowl, mix in Sugar and yeast, let rest for 10 minutes until foamy.

•Once the yeast is foamy (proofed); mix in Butter, Salt, Egg, and half of the Flour. Mix until well combined.

•Keep adding in the remaining Flour, 1/2 Cup at a time

•Knead for a nice soft dough.

•Cover and let rise until doubled in size

•While the Dough is rising, make the Cream Cheese mixture and prepare your baking sheets by lining them with parchment paper.

•In a small bowl, mix Cream Cheese, Sugar, Cornstarch, and Vanilla extract. Combine well and set aside.

•Once the Dough is doubled in size, place it on a cleaned surface.

•With a Rolling pin, roll it into a rectangle shape leaving it about 1/4 inch thick.

•Spread on Cream Cheese Mixture

•Add Frozen raspberry pieces onto the Cream Cheese filling.

•Next Roll the dough, starting on the long side.

•Once Rolled, cut with thread or a Knife about 1 - 1.5 inches wide.

•Place rolls on a prepared baking sheet, cover and let rise until doubled in size.

•Preheat oven to 350°F while rolls are rising.

•Bake at 350°F for 15-20 min, until golden tops (internal temperature 200°F)

•Once baked, remove from oven and let cool.

~ While cooling, make the icing. 

•Mix Icing ingredients until smooth, and spread on with a Spatula once Rolls are cooled.

Enjoy!!