Warm the milk to around 95-104°F / 35-40°C and pour it into the bowl of a stand mixer. Sprinkle yeast and sugar over the warm milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped.

Add the flour, eggs, and salt to the yeast mixture. Fit the stand mixer with a dough hook attachment and mix until a thick dough forms.

Add the softened butter, a few cubes at a time. Keep mixing on medium speed for around 10 minutes until the dough is soft and strong and passes the windowpane test.

Form the soft dough into a ball. Transfer to a lightly greased bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, around 1 to 1 ½ hours.

In a medium bowl, add the raspberries and sprinkle over the sugar and cornstarch. Toss to coat, then leave them to sit and macerate.

Grease or line a 9×13-inch baking dish with parchment paper.

Punch down the risen dough and pull it onto a lightly floured surface. Roll the dough into a large 12×16-inch rectangle.

Spread the raspberry filling over the dough and sprinkle with white chocolate chips.

Roll the dough tightly from one of the long edges into a jelly-roll style log.

Cut the log into 12 equal pieces and place them onto the prepared baking pan.

Let them rise until doubled in size. Preheat the oven to 350°F /180°C.

Bake for around 28-30 minutes until golden brown, covering with aluminum foil if browning too fast.

Melt the white chocolate in a heat proof bowl in the microwave, stirring after each increment. Let it cool down to room temperature.

Using a mixer, beat the butter until smooth and creamy, then add cream cheese and beat until combined.

Add white chocolate, powdered sugar, and vanilla, then beat until creamy.

Let the baked rolls cool for 20 minutes, then spread on the frosting.