In a bowl, mix the warm milk with yeast and let sit until frothy, about 5 minutes. Stir in the flour and sugar, then add melted butter until smooth.

On a floured surface, knead the dough for about 8 minutes until silky and elastic.

Place the kneaded dough in an oiled bowl, cover it, and let rise in a warm area until it doubles, about 1 hour.

Roll dough into a rectangle, spread raspberries on top, sprinkle with sugar, then roll tightly into a log and slice into one-inch pieces.

Arrange sliced rolls in a greased baking dish and let rise for about 25 minutes while preheating the oven to 375°F.

Bake for about 25 minutes or until golden brown.

In a bowl, mix together powdered sugar and vanilla extract with enough water to create a drizzle consistency. Drizzle over the warm rolls.