• To Make the dough

Proof the yeast:

• Combine warm water, yeast and 1 teaspoon sugar and allow to rest for 5 minutes. Make sure the yeast has plenty of space to grow. If it is not growing and foaming, repeat this step.

Make the rest of the dough:

• Put milk, butter pieces, sugar and salt in microwave safe bowl.
• Microwave on high for 60 seconds. Stir. If butter doesn't melt while stirring, return to microwave for additional 30 seconds. Be careful not to get it to hot, or it will cook the egg!
• Whisk egg into liquid mixture and pour into bowl of bread maker or stand mixer with dough hook.
• Add 3 ½ cups flour, pour proofed yeast on top.
• Knead for 5 minutes then check dough. It should be sticky and pulling slightly away from the edges. Add more flour if necessary, but be careful not to add too much! 
• Knead an additional 10 minutes. Dough should be soft, stretchy and elastic
• Let rise one hour until doubled.

Raspberry Filling:

• While the dough rises, make the raspberry filling.
• Mix cold water, lemon juice and corn starch together in a small bowl.
• Put raspberries and sugar in a sauce pan.
• Pour cornstarch mixture over the top and turn on to medium low heat
• Bring to a boil, stirring constantly. Allow to boil 2-4 minutes. The sauce will change color as it boils. It will darken and the white tinge from the cornstarch will go away. When the white tinge is gone and the sauce has thickened a bit:
• Remove from unit and allow to cool while the dough finishes rising.

Assemble:

• Preheat oven to 350*F.
• Roll dough out into a rectangle, about ⅛" thick.
• Spread ¼ cup softened butter across the dough.
• Spread the raspberry sauce over the dough evenly.
• Roll up from the long edge and cut into ¾" thick rolls.
• Place on parchment lined baking sheet and allow to rise for 15 minutes.
• Bake for 20-25 minutes or until the edges turn golden brown.
• Remove from oven and allow to cool

Cream Cheese Frosting:

• While the rolls are baking and cooling, prepare the frosting.
• Place room temperature cream cheese, milk and vanilla in a mixing bowl and mix on low speed for 30 seconds.
• Add powdered sugar and mix until smooth. 1-2 minutes.
• Spread on cooled raspberry rolls and enjoy!