Iced Raspberry Honey Sweet Rolls

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, flour, and salt. Knead until the dough forms a smooth ball, about 4 minutes.
2. Cover the bowl and let sit at room temperature for 1 hour or until doubled in size. 
3. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper. 
4. Lightly dust your work surface with flour. Turn out the dough and roll it into a rectangle about 18 x 20 inches (1/4 inch thick), it's going to be big. Spread the jam evenly over the dough, you may not need to use all the jam. Sprinkle over the raspberries, if using. Cut into 18-20 strips, then roll/coil up like a cinnamon roll. Place on the prepared baking sheets. 
5. Cover and let rise for 20 minutes. Bake the rolls for 15-20 minutes, until lightly golden.
6. In a blender/food processor, process the freeze-dried raspberries into a fine powder. Reserve 3 tablespoons for the glaze. Mix the sugar into the remaining powder. 
7. To make the glaze, mix the cream cheese, honey, powdered sugar, milk, and vanilla in a bowl with 2-3 tablespoons of the reserved raspberry powder. Add additional milk to thin, as needed. Dip or drizzle the rolls in the glaze. Sprinkle with raspberry sugar. Enjoy!