Grease a 9 x 13 inch baking pan and set it aside.

In a small saucepan, heat the milk and butter over medium-low heat until the butter melts and the milk warms to just above lukewarm. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups of flour, instant yeast, 1/4 cup sugar, and salt.

Add the egg and the milk mixture to the dry ingredients and blend until thoroughly combined.

Switch to a dough hook and gradually add the remaining flour until the dough starts pulling away from the sides, knead for 5 minutes.

Let the dough rest on a lightly floured surface for 10 minutes.

In a medium bowl, beat together the cream cheese, 3 tablespoons of sugar, and vanilla.

In a small bowl, combine the raspberries, the remaining 2 tablespoons of sugar, cornstarch, and lemon zest.

Roll out the dough into a 12 x 14 inch rectangle.

Spread the cream cheese filling evenly across the dough, and sprinkle the raspberry mixture on top.

Roll the dough into a log from the long end, pinching the edges to seal, and slice into 12 equal pieces.

Place the pieces into the prepared pan and cover with a kitchen towel.

Let the rolls rise in a warm place for 40-60 minutes or until doubled in size.

Preheat the oven to 350 degrees Fahrenheit.

Bake for 20-25 minutes until golden brown.

Mix the powdered sugar, melted butter, vanilla, and milk until smooth.

Let the rolls cool for about 2 minutes before drizzling with glaze.