In a large bowl, combine flour, granulated sugar, and yeast.

Heat the milk until warm and add to the dry ingredients along with melted butter, eggs, and salt. Mix until a dough forms.

Knead the dough on a floured surface until smooth, then place in a greased bowl. Cover and let rise until doubled in size, about 1 hour.

Preheat the oven to 350°F (175°C).

Roll out the dough into a rectangle, spread with fresh raspberries, and sprinkle with 1/4 cup granulated sugar and cornstarch.

Roll the dough up tightly and slice into 12 rolls. Place in a greased baking dish.

Bake for 25 minutes or until golden brown.

In a separate bowl, beat the cream cheese until smooth, then add powdered sugar, lemon juice, and lemon zest, mixing until well combined.

Drizzle the glaze over the warm rolls before serving.