In a glass measuring cup, heat the milk to 110 degrees F and stir in the sugar and yeast. If using active dry yeast, allow to sit for 15 minutes for the yeast to activate. If using instant yeast, simply move on to the next step.

Mix the eggs and vanilla into the milk yeast mixture.

In the bowl of a stand mixer fitted with a dough hook, mix the flour and salt together.

Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.

Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more.

Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. The dough will eventually pull away from the sides of the bowl and have a silky smooth texture with minimal stickiness. To check if the dough is ready, use the windowpane test - tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again.

Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.

Preheat the oven to 350 degrees F.

In a medium bowl, toss together the raspberries, sugar, vanilla, and salt.

On a small baking sheet, spread the raspberries out into an even layer. Bake for 30 minutes, stirring every 10 minutes, until they have broken down and the juices are bubbling.

Transfer the roasted raspberries to a small bowl. Use a fork mash them until smooth. Place in the fridge for about 30 minutes to cool.

Preheat the oven to 350 degrees F. Line a 9" square pan with parchment paper.

On a lightly floured surface, roll the brioche out to a square roughly 14 x 14".

Spread the cooled roasted raspberry filling into an even layer.

Roll the brioche up into a log, then use a knife to score lines every 1 ¾" to get 9 rolls. Use dental floss to cut each roll by placing the floss under the dough, wrapping around, and pulling to cut through.

Arrange the rolls into the prepared pan, and cover with plastic wrap. Allow the cinnamon rolls to rise for about 30 minutes or until nearly room temperature, but still slightly cool to the touch. When pressed with a finger, the dough will slowly spring back.

Bake the sweet rolls for about 20-24 minutes or until evenly golden.

While the cinnamon rolls are baking, make the raspberry cream cheese icing.

In a medium bowl, whisk together the melted butter and cream cheese until smooth.

Whisk in the sifted powdered sugar and freeze dried raspberry powder until no lumps remain. Then, mix in the heavy cream and vanilla.

Once the sweet rolls come out of the oven, immediately spread the icing on top, and enjoy!