In a bowl, mix the warmed milk, melted butter, sugar, and instant yeast. Let it sit for about 5 minutes until foamy.

In a separate bowl, combine the flour and salt. Gradually add the milk mixture to the flour, stirring until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for about 5–7 minutes until smooth and slightly elastic.

Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 375°F (190°C). Roll out the dough into a rectangle roughly 12x8 inches.

Spread the raspberry jam evenly over the surface, leaving a small 1/4-inch border.

Roll the dough tightly from the long edge into a log and cut the log into 1-inch pieces.

Place them cut-side up in a greased baking dish and let them rise for another 30 minutes.

Bake for 20–25 minutes until golden brown. Mix the cream cheese, powdered sugar, and vanilla extract until smooth and drizzle over the rolls while still warm.