Place milk in a microwave-safe bowl. Microwave for about 90 seconds or until the milk is warmed to about 110 degrees.

Add yeast and sugar and stir. Let it begin to foam and bubble. This will show that the yeast is working. Let yeast proof for 5-10 minutes.

Meanwhile, add remaining eggs, melted butter, and salt in large mixing bowl. Once yeast is activated, add mixture to a bowl. Stir in flour. Watch for the dough to start coming off the sides of the bowl.

Place dough in a warm place to rise to double in size. (For an expedited option, preheat oven to 200 degrees. Once it is heated, turn off oven. Place dough in an oven-safe bowl. Cover bowl with a moist towel. Put in oven to rise until double in size).

Once the dough has doubled in size, roll out on a floured surface into a large rectangle.

Spread softened butter all over the dough.

In a medium bowl, stir together frozen raspberries (do NOT let thaw), sugar, and cornstarch.

Spread raspberries all over the dough.

Tightly roll up dough and slice into rolls.

Place on greased baking sheets and cover loosely with towel or saran wrap.

Let rise for at least 1 hour or until double in size.

To make frosting: Cream together butter and cream cheese for 4 minutes. Stir in powdered sugar and vanilla.

Spread over slightly cooled raspberry sweet rolls.

Serve warm.