Raspberry Swirl Sweet Rolls

the filling In a medium bowl toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18inchlong log. With an extra sharp knife cut into 12 even rolls about 1 5 inches each. Arrange in the prepared baking pan.
2nd Rise Cover the rolls tightly and allow to rise until puffy about 90 minutes. Or use the overnight option in the Notes below. The berries will release their juice at the bottom of the panthis is OK.
Preheat the oven to 350F 177C.
Bake for about 2832 minutes or until they are lightly browned on top. About halfway through baking time tent a piece of aluminum foil over the pan to prevent the tops from browning too quickly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.
Make the icing In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese on medium speed until smooth and creamy. Add the confectioners sugar creammilk and vanilla. Beat on low speed for 30 seconds then switch to high speed and beat for 1 minute. Spread the icing over the warm rolls and serve immediately.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.