In a medium bowl, whisk warm water, 1 teaspoon sugar, and yeast. Let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be expired.

In a large bowl, combine sugar, salt, and lemon zest. Rub together with your fingers until fragrant. Add sifted flour and mix. Make a well in the center.

Pour in butter, eggs, warm milk, the yeast mixture, and vanilla. Whisk the wet ingredients together in the center, then gradually fold in the flour until a sticky dough forms.

Shape into a rough ball and place back in the bowl. Cover with a towel and let rise in a warm place for 30–40 minutes, or until doubled in size.

Punch down the dough and transfer to a lightly floured surface. Roll it into a large rectangle, about 18” by 24”.

Mix the brown sugar, granulated sugar, and lemon zest in a bowl. Spread the butter evenly over the rolled dough. Sprinkle on the sugar mixture, then scatter raspberries evenly over the top. Drizzle with lemon juice.

Starting from the long side, roll into a tight log. Slice into 12 equal rolls using a serrated knife. Place cut side up in a greased 8x12-inch baking dish. Let rest while you preheat the oven to 355°F (180°C).

Bake for 25–30 minutes, until golden brown on top and springy to the touch.

Strain raspberries through a sieve to remove seeds. Beat cream cheese and powdered sugar together until smooth. Add raspberry juice and lemon juice, mixing into a creamy glaze.

Let the rolls cool for 10 minutes. Pour glaze over the warm rolls, letting it seep into the layers. Serve immediately for maximum gooeyness.