Prepare the Dough: In a large bowl, combine the flour, sugar, instant yeast, and salt. In another bowl, mix the warm milk, melted butter, and egg together until well blended.
Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms. Transfer to a lightly floured surface and knead for about 5 minutes until smooth.
Let the Dough Rise: Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Prepare the Filling: While the dough rises, mix the softened cream cheese, raspberry puree, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
Roll the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle.
Spread the Filling: Evenly spread the cream cheese filling over the dough, leaving a small border around the edges.
Form the Rolls: Roll the dough tightly into a log and cut the log into 12 equal pieces. Place the rolls in a greased baking dish.
Second Rise: Cover the rolls with a cloth and let them rise for another 30 minutes.
Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown.
Serve and Enjoy: Let the buns cool slightly before serving. You can drizzle them with a little extra raspberry puree or a powdered sugar glaze if desired!
