In a large mixing bowl add the warm milk, yeast, egg, sugar, melted butter, and salt. Whisk together until bubbly.

Tip in the flour and use a stand mixer fitted with the dough hook to mix the dough for 3 minutes. Alternatively, mix with a spatula until a dough starts to form then tip the dough out onto a lightly floured surface and knead by hand for 5 minutes.

Transfer the dough to a lightly oiled bowl, turn it in the oil then cover with cling wrap. Leave in a warm place to rise until doubles in size, about one hour.

Once risen, punch down the dough and roll it out into a rectangle of roughly 40cm by 20cm.

Put the frozen raspberries, sugar, and cornstarch into a bowl and mix well to combine.

Transfer the filling on top of the dough rectangle leaving 1-2cm around the edge.

With the longest side facing you, tightly roll the rectangle into a long sausage shape. Pinch the seam and cut into 12 equal sections.

Grease a 9”x13” baking dish with melted butter and arrange the rolls in the dish, leaving space in-between.

Cover with cling wrap and allow to rise again for 45-60 minutes.

Preheat the oven to 350ºF.

Bake for 25 minutes covered with foil, remove foil and bake an additional 5-10 minutes until golden.

Remove from the oven and set aside.

Mix the powdered sugar, lemon juice, and heavy cream until smooth, adjusting for desired thickness.

Drizzle the glaze over the Raspberry Sweet Rolls while they are still warm in the dish.

Serve immediately.