Warm the milk to 110°F and sprinkle yeast over it; let sit for about 10 minutes until frothy.

Mix flour, sugar, and salt together. Add cubed butter and mix until resembling coarse crumbs.

Beat the eggs and mix with the activated yeast mixture and lemon zest. Combine with dry ingredients until ball forms.

Knead dough on a floured surface for about 5 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise for about 1 hour until doubled in size.

Beat butter and sugar together for filling until fluffy, add lemon zest and prepared raspberries.

After rising, punch down dough, roll out into a rectangle, spread filling evenly, and roll tightly into a log.

Cut the rolled dough into 12 pieces, place in a greased baking pan, cover and let rise for about 20 minutes.

Preheat oven to 375°F, and bake rolls for 23–27 minutes until golden brown.

Prepare icing by mashing warmed raspberries, then mixing in cream cheese, butter, powdered sugar, and mashed raspberries.

Once the rolls are baked and slightly cooled, spread cream cheese icing over them.