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

To make the dough, place the milk and butter in a small saucepan and heat over medium low heat until the butter is melted and the milk is warm. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix together 2 cups of flour, instant yeast, 1/4 cup sugar, and salt. Add the egg and the milk mixture to the flour mixture and continue to mix until thoroughly combined.

Substitute the dough hook for the paddle attachment and gradually add remaining flour or until dough starts to pull away from the sides of the bowl (you may not use all the flour). Continue to knead the dough for 5 minutes. Place dough on a lightly floured work surface and let rest for 10 minutes while you prepare the filling.

In a medium bowl, combine the cream cheese, 3 tablespoons of sugar and vanilla. In a small bowl, combine raspberries, remaining 2 tablespoons of sugar, cornstarch and lemon zest.

Roll out dough into a 12 x 14 inch rectangle. Spread the cream cheese filling evenly over the dough. Sprinkle with raspberry mixture.

Starting with a long end, roll the dough into a log and pinch edges closed. Cut into 12 equal slices. Place sweet rolls into the prepared pan and cover with a clean kitchen towel.

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

Meanwhile, preheat the oven to 350 degrees. When the rolls are finished rising, bake them for 20-25 minutes, or until the tops are golden brown.

While the sweet rolls rolls are baking, prepare the glaze by combining the powdered sugar, butter, vanilla and milk. Let rolls cool on a wire rack for 2 minutes before spreading the glaze evenly over the top.