For the glaze:
1 cup icing sugar
¼ cup cream
Instructions:
1. In a large bowl, mix warm milk, sugar, and yeast. Allow it to sit for 5 minutes until frothy.
2. Add softened butter, salt, eggs, and flour to the bowl, and mix well.
3. Place the dough in an oiled bowl, cover, and let it rise for 1 hour or until it has doubled in size.
4. On a lightly floured surface, roll out the dough to a 16×12-inch rectangle with a ¼-inch thickness.
5. In a separate bowl, combine softened cream cheese, butter, sugar, and vanilla until smooth.
6. Keep the raspberries frozen and mix them with sugar and cornstarch until coated.
7. Preheat the oven to 400°F. Grease a 9×13 inch baking dish and line it with parchment paper.
8. Spread the cream cheese mixture evenly over the rolled-out dough, then distribute the raspberries evenly.
