Make the dough: To a mixing bowl (preferably a stand mixer bowl) add both flours, granulated sugar and yeast. Whisk with a balloon whisk and set aside.
To a microwaveable bowl add the milk, vanilla extract and butter then microwave for 50 secs or until the milk is warm but not hot. Once you remove the bowl from the microwave, add the eggs and whisk, ensure the milk is warm but not hot (around 43oC).
Pour the wet ingredients into the mixing bowl with the dry ingredients and bring the mixture to a dough. If you’re using a stand mixer then use the dough hook on a low setting. If you’re doing this by hand then use a large spoon and stir the ingredients together until a dough begins to form. The dough maybe slightly sticky at this point. Scrap the dough from the bowl onto a floured surface then sprinkle a teaspoon of flour onto the dough and begin to knead for around 4 minutes or until the dough is smooth and slightly springy.
Allow the dough to rise: To a bowl, add a couple drops of vegetable oil and use your hand to spread the oil to ensure it covers all the inside of the bowl, this is to ensure the dough doesn’t stick. Add the dough to the bowl and cover with cling film (plastic wrap). Leave the dough to proof in a warm area for 1 – 2 hours or until the dough has doubled in size.
Make the filling: You will need two bowls for the fillings. To one of the bowls, add the cream cheese, butter and vanilla and mix until well combined then set aside. To the next bowl which should be larger, add the raspberries, granulated sugar and cornflour and also mix until combined.
Fill the dough: Once your dough has doubled in size, flour a surface and roll out the dough into a rectangle approximately 18 x 14 inches. Smooth the cream cheese filling onto the dough using a spatula or knife. Ensure it covers the whole surface. Lay the raspberry filling on top of the cream cheese filling and gently spread to cover the surface.
Tightly roll up the dough and cut into even rolls (firstly, mark where you want to cut with a knife). This part can be slightly messy as the raspberries may leak out in places. Place the cut rolls in a baking dish (approximately 11 x 8) and ensure there is equal space between them all as they will expand. Cover them and place them somewhere warm and draft free for 1 – 2 hours.
Bake the rolls: Once the rolls have expanded, preheat oven to gas mark 4/350oF/180oC/160oC fan and bake for 30 minutes until lightly browned. If after 20 minutes they look like they are browning to quick, then cover them with foil for the last 10 minutes.
Make the glaze: Whisk the icing sugar and milk together and drizzle or spread over the warm rolls. Cover with foil until you’re ready to serve.