In a small bowl, dissolve the yeast and sugar in warm milk. Let this frothy mixture sit for approximately 5 minutes.

In a large mixing bowl, combine the melted butter, salt, eggs, and the yeast mixture. Stir until well combined.

Gradually incorporate the flour, one cup at a time. Mix until the dough comes together, then knead on a floured surface for about 5-7 minutes.

Transform the dough into a ball and place in a greased bowl. Cover with a clean cloth and let rise in a warm place for about 1 hour, or until doubled in size.

While waiting for the dough to rise, prepare your filling. Mix raspberry jam, softened butter, brown sugar, and cinnamon until combined.

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.

Spread the raspberry filling evenly, leaving about an inch margin along the edges.

Roll the dough tightly into a log starting from one long edge. Slice it into 12 equal rolls and arrange in a greased 9x13-inch baking dish.

Cover again with a cloth and let rise for another 30 minutes. Preheat your oven to 350°F (175°C).

Bake the rolls for 25-30 minutes, or until golden brown.

While the rolls cool, make the cream cheese frosting: beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk.

Drizzle the cream cheese frosting generously over the warm rolls and serve immediately.