In a medium bowl, combine milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes.

Add eggs; whisk until smooth.

Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.

Knead on medium speed for 1 minute. Knead on medium-high speed until the dough is soft, about 5 minutes.

Brush a medium bowl with some melted butter; place the dough in the bowl. Brush the top of the dough with the remaining melted butter; cover with plastic wrap.

Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.

When ready, punch the dough, turn out onto a floured surface, and roll into a 10x15-inch rectangle. (It should be about 0.25-inch thick.)

To make the cream cheese filling, beat together the cream cheese, butter, and sugar until smooth.

Stir in the vanilla.

Toss the raspberries in the cornstarch, evenly coating the raspberries.

Spread the cream cheese mixture over the dough. Sprinkle with the raspberries and roll up tightly starting on the long edge.

Using a very sharp knife, cut the log into 12 rolls. Place them into a greased 9x13-inch baking pan. Let rise in a warm place until doubled.

Preheat oven to 350°F.

Bake for 25-30 minutes, or until lightly golden on the edges and done in the middle.

Remove the rolls from the oven and let them cool for 5 minutes.

While the rolls cool, in a medium bowl mix together the glaze ingredients. Add more milk if necessary to thin the glaze.

Pour the glaze over the warm rolls and serve.