Make the Brioche Dough

Heat milk and butter in a small saucepan over low heat until 90–110°F.

Add the warm milk mixture to a stand mixer bowl fitted with a dough hook. Stir in yeast.

Add flour, sugar, salt, egg, and egg yolk. Mix on low speed until dough forms.

Scrape down the bowl and continue mixing for about 5 minutes, until smooth and slightly sticky.

Shape dough into a ball and place in a greased bowl. Cover and let rise in a warm spot for 1 hour, or until doubled. (Alternatively, refrigerate overnight.)

Make the Raspberry Filling

In a small bowl, mix softened butter, sugar, ground freeze-dried raspberries, and lemon zest until smooth. Set aside.

Assemble the Rolls

Line a 9×9-inch baking pan with parchment paper. Roll dough on a floured surface into a 13×15-inch rectangle.

Spread filling evenly, leaving a ½-inch border on one short side. Roll tightly into a log, seam-side down.

Trim ends and slice into 9 equal rolls. Place cut-side up in the pan.

Cover loosely and let rise for 30 minutes. Preheat oven to 350°F (175°C).

Bake

Bake for 25 minutes, or until golden brown and internal temperature reaches 190°F.

Make the Frosting

Beat cream cheese until smooth. Add powdered sugar, raspberries, heavy cream, vanilla, and lemon zest. Mix until thick and creamy.

Finish

Cool rolls for 15 minutes, then spread frosting on top. Serve warm.