In a medium bowl, whisk together warmed whole milk with granulated sugar. Sprinkle active dry yeast over the top and let it sit for 5-10 minutes until bubbly and foamy.

Add melted unsalted butter, room temperature eggs, and fine sea salt to the mixture. Gradually incorporate all-purpose flour until a soft, slightly tacky dough forms.

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.

Shape the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm spot until doubled in size, about 60-90 minutes.

Prepare the raspberry filling by tossing raspberries with granulated sugar, cornstarch, lemon zest, and vanilla extract in a bowl.

Grease a 9x13 inch baking pan with softened unsalted butter.

Roll out the risen dough into a rectangle. Spread softened unsalted butter over the surface.

Sprinkle the raspberry mixture evenly over the rolled dough. Roll the dough tightly from the long side and slice into 12 equal pieces.

Arrange the rolls in the greased pan and let them rise again in a warm spot for 30-45 minutes.

Preheat the oven to 350°F. Bake the rolls for 22-26 minutes until golden brown.

While the rolls cool slightly, prepare the cream cheese glaze by beating cream cheese, powdered sugar, vanilla extract, and milk until smooth.

Drizzle the glaze over the warm rolls.