2 Tablespoons butter, softened to room temperature
3/4 cup raspberry jam
4 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
4 Tablespoons milk
Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once. Add 4 cups of all-purpose flour. Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator.
Do not knead the dough. Roll out dough into a long, thin rectangle on a lightly floured surface. Spread on softened butter. Spread raspberry jam in an even layer and tightly roll into a jellyroll shape, starting at the long end of the dough. Use a string or floss to cut dough into 1-inch pieces and place into a greased 9x13-inch baking pan (I placed 15 rolls in a 9x13-inch pan so the rolls were touching). Cover and let raise an additional 30 minutes.
Preheat oven to 375 degrees F and bake for 20-25 minutes or until golden brown. Whisk together glaze ingredients drizzle over baked rolls.