• In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour it into the bowl of a stand mixer. Sprinkle yeast and sugar over the warm milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped. 240 g whole milk, 7 g instant yeast, 50 g granulated sugar
• Add the flour, eggs, and salt to the yeast mixture. Fit the stand mixer with a dough hook attachment and mix until a thick dough forms. 530 g all-purpose flour , 2 large eggs, 1 teaspoon salt
• Add the softened butter, a few cubes at a time. Keep mixing on medium speed for around 10 minutes until the dough is soft and strong and passes the windowpane test. 85 g unsalted butter
• Kneading by hand. Alternatively, knead the dough by hand. Mix the dough with a wooden spoon until it forms a shaggy ball. Pull it onto a lightly floured surface and knead a few cubes at a time in the butter. Knead by hand for around 10 minutes until it becomes an elastic and smooth dough. If you need a break, let the dough rest for 10 minutes and return to it.

First rise

• Once kneaded, form the soft dough into a ball. Transfer the ball of dough to a large, lightly greased bowl and cover it with plastic wrap or a damp dish towel.
• Let the dough rise in a warm place until doubled in size, around 1 to 1 ½ hours. The total time will depend on your room temperature. The dough can also be covered tightly and refrigerated for up to 16 hours.

Filling

• Add the raspberries to a medium bowl and sprinkle over the sugar and cornstarch. Toss to coat, then leave them to sit and macerate for around 15 minutes for fresh raspberries or 30 minutes until defrosted if using frozen raspberries. Break them up a bit with a fork. 250 g raspberries, 30 g powdered sugar, 1 tbsp cornstarch

Shaping

• Grease or line a 9×13-inch baking dish with parchment paper.
• Punch down the risen dough, then pull it from the bowl onto a lightly floured work surface. Dust the top of the dough with some flour. If the dough has come from the fridge, it will be very stiff.
• Use a rolling pin to roll the dough into a large 12×16-inch rectangle (30cm x 40 cm).
• Add on the raspberry filling and use a spoon or offset spatula to spread it out. Sprinkle over white chocolate chips. 85 g white chocolate chips
• Roll the dough tightly from one of the long edges into a jelly-roll style log.
• Cut the log into 12 equal pieces using unflavored dental floss for extra clean cuts or a serrated knife.
• Place the rolls onto a prepared baking pan, spacing them evenly.
• Let them rise until doubled in size. Preheat the oven to 350°F /180°C.
• Bake the rolls in the oven for around 28-30 minutes until golden brown. If they are browning too fast, you can cover the top of the rolls loosely with aluminum foil.

Frosting

• Melt the white chocolate in a heat proof bowl in the microwave, in 20 second increments, stirring after each time. Once almost all melted, remove and keep stirring until smooth. Let it cool down to room temperature. 85 g white chocolate
• While the rolls are baking, make the frosting. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter until smooth and creamy. Add in the cream cheese and beat until combined. 50 g unsalted butter, 113 g cream cheese Block-style
• Add the white chocolate, powdered sugar and vanilla. Beat on low speed to incorporate the sugar, then switch to high and beat until creamy 180 g powdered sugar, 1/2 tsp vanilla paste
• Let the baked rolls cool for 20 minutes, then spread on the frosting. Serve while still a bit warm.