In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for about 5 minutes, or until the mixture becomes foamy.

In a large mixing bowl, combine the melted butter, salt, eggs, and yeast mixture. Stir to combine until it's well blended.

Gradually add the flour, one cup at a time, until the dough comes together. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.

Form the dough into a ball, place it in a greased bowl, and cover with a clean cloth. Let it rise in a warm place for about 1 hour, or until it has doubled in size.

While the dough is rising, prepare the filling: In a small bowl, mix together the raspberry jam, softened butter, brown sugar, and cinnamon until well combined.

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.

Spread the raspberry filling evenly over the dough, leaving about 1 inch from the edges.

Roll the dough tightly into a log, starting from one of the long edges. Slice the dough into 12 equal rolls.

Place the rolls into a greased 9x13-inch baking dish, leaving a little space between each roll.

Cover with a clean cloth and let the rolls rise for another 30 minutes.

Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes, or until golden brown.

While the rolls are baking, prepare the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and milk until you reach a smooth, spreadable consistency.

Once the rolls are baked, remove them from the oven and allow them to cool slightly before drizzling the cream cheese frosting over the warm rolls.

Serve immediately and enjoy!