In a large bowl, whisk together 2 cups of the flour, sugar, yeast, and salt. Add the warm milk, softened butter, and egg. Mix until a shaggy dough forms.

Gradually add the remaining flour while kneading by hand or with a stand mixer on low speed until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 5 to 7 minutes.

Cover the dough with a clean kitchen towel and let it rise in a warm, draft-free spot for 60 minutes, or until doubled in size.

Punch down the risen dough and roll it out on a lightly floured surface into a 10×12 inch rectangle.

Brush the surface with the melted butter, leaving a small border at the edges. Sprinkle the brown sugar and cinnamon evenly over the butter.

Scatter the fresh raspberries over the cinnamon sugar layer. Gently press them into the dough so they stick.

Starting from the long edge, roll the dough into a tight log. Use a sharp knife or a piece of dental floss to cut the log into 8 equal rolls.

Arrange the rolls in a greased 9×9 inch baking pan. Cover and let them rise for another 30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until the tops are golden brown and the centers are cooked through.

Whisk the powdered sugar and heavy cream together until smooth. Drizzle the glaze over the warm pastries before serving.