In a large mixing bowl (or stand mixer bowl), combine the warm milk, yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, until foamy. This indicates the yeast is active.

Add the egg, melted butter, and salt to the yeast mixture. Whisk until well combined.

Gradually add 3 ½ cups of flour, mixing with a wooden spoon or the dough hook of a stand mixer until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding more flour a tablespoon at a time if the dough is too sticky, until it's smooth and elastic. If using a stand mixer, knead with the dough hook for 5-7 minutes on medium-low speed.

Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.

While the dough is rising, prepare the filling: In a medium bowl, cream together the softened butter, brown sugar, and cinnamon until light and fluffy. Set aside. Gently mash or chop the fresh raspberries.

Once the dough has doubled, gently punch it down to release the air.

On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm).

Evenly spread the cinnamon butter mixture over the entire surface of the dough, leaving a small ½-inch border along one of the longer edges.

Sprinkle the mashed raspberries evenly over the cinnamon butter mixture.

Starting from the longer edge opposite the border, carefully roll the dough into a tight log.

Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, about 1 ½ inches thick.

Grease a 9x13 inch baking dish. Arrange the cinnamon rolls in the prepared dish, leaving a little space between each roll.

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

Preheat your oven to 375°F (190°C) about 15 minutes before the second rise is complete.

Bake the rolls for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with foil.

Remove from the oven and let cool slightly in the pan while you prepare the glaze.

In a medium bowl, using an electric mixer or a whisk, beat together the softened cream cheese and softened butter until smooth and creamy.

Gradually add the powdered sugar, mixing until well combined and smooth.

Stir in the vanilla extract.

Add milk or cream one tablespoon at a time until the glaze reaches your desired consistency – thick enough to coat, but pourable.

While the rolls are still warm (but not hot), generously spread the cream cheese glaze over the top of all the Raspberry Cinnamon Rolls.

Serve warm and enjoy!