In a large mixing bowl add the warm milk, yeast, egg, sugar, melted butter, and salt. Whisk together until bubbly.

Tip in the flour and use a stand mixer fitted with the dough hook to mix the dough for 3 minutes. Alternatively, mix with a spatula until a dough starts to form then tip the dough out onto a lightly floured surface and knead by hand for 5 minutes. To check the dough, touch it with a clean and dry finger, the dough should feel slightly tacky to the touch but will not stick to your finger.

Transfer the dough to a lightly oiled bowl, turn it in the oil then cover with cling wrap. Leave in a warm place to rise until doubles in size, approximately one hour.

When the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a rectangle of roughly 40cm by 20cm.

Put the frozen raspberries, sugar, and cornstarch into a bowl and mix well to combine.

Transfer the filling on top of the dough rectangle leaving 1-2cm around the edge of the dough. Spread the filling out as best you can.

With the longest side facing you, tightly roll the rectangle of dough into a long sausage shape. Pinch the seam with your fingers then cut the sausage of dough in half to make it easier to divide.

Use a very sharp knife or dough cutter to cut each half of the dough into 6 equal sections.

Grease a 9'x13' baking dish with 1 tablespoon melted butter. Arrange the rolls in the dish leaving a little space in-between each one.

Cover with cling wrap and put somewhere warm to rise for 45-60 minutes.

Preheat the oven to 350ºF.

When the raspberry sweet rolls have puffed up, remove the cling wrap and cover the dish with foil. Bake for 25 minutes then check on the rolls, if not golden, remove the foil and bake for a further 5-10 minutes.

Remove from the oven and set aside.

Put the powdered sugar, lemon juice, and heavy cream into a bowl. Mix until smooth.

Drizzle the glaze over the Raspberry Sweet Rolls while they are still warm in the dish.

Serve immediately.