Prepare a 9 x 13 inch baking pan by greasing it with butter or non-stick spray.

In a medium saucepan, combine 1 cup of milk and 3 tablespoons of butter over low heat until the butter has melted and the mixture is warm.

In a large mixing bowl, combine 2 cups of all-purpose flour, 2 1/4 teaspoons of instant yeast, 1/4 cup of sugar, and 1/2 teaspoon of salt. Whisk together until well combined.

Add the egg, followed by the warm milk and butter mixture to the flour mixture, mixing on low speed to form a sticky dough.

Knead the dough on a floured surface for about 5 minutes until smooth and elastic, then let it rest in a greased bowl covered with a towel for 10 minutes.

In a mixing bowl, beat together the cream cheese, 3 tablespoons of sugar, and 1/2 teaspoon of vanilla extract until smooth. Toss fresh raspberries with sugar, cornstarch, and lemon zest in another bowl.

Roll the dough out into a rectangle approximately 12 x 14 inches, spreading the cream cheese mixture and raspberry filling evenly.

Roll the dough tightly from one long edge, cut the log into 12 equal slices, and place them in the prepared pan. Cover and let them rise for 40 to 60 minutes.

Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown.

Prepare the glaze by whisking together powdered sugar, melted butter, vanilla extract, and milk until smooth.

Drizzle the glaze over the warm rolls, allow to cool slightly, then serve.