Activate the Yeast: In a small bowl, mix 1 package of active dry yeast with 1/2 cup of warm milk for 5–10 minutes until bubbly.

Prepare the Dough: In a mixing bowl, combine flour, sugar, salt, eggs, and melted butter. Add activated yeast and stir until shaggy dough forms.

Knead the Dough: Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.

Let the Dough Rise: Place dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.

Make the Cream Cheese Filling: Blend cream cheese, sugar, and lemon zest in a bowl until smooth.

Roll Out the Dough: Roll risen dough into a 1/4-inch thick rectangle and spread cream cheese filling evenly over it.

Add the Raspberries: Sprinkle fresh raspberries over the filling, pressing gently.

Roll and Cut the Dough: Roll dough into a tight log and cut into 12 pieces, placing cut side up on a baking sheet.

Second Rise: Cover rolls and let rise for another 30 minutes.

Bake the Rolls: Preheat oven to 350°F and bake for 20–25 minutes until golden brown.

Prepare the Lemon Glaze: Whisk together powdered sugar and lemon juice until smooth.

Drizzle and Serve: Let rolls cool for 10 minutes, then drizzle with glaze before serving.