Follow these detailed steps carefully for guaranteed fluffy, perfect rolls every time. Baking is a science, and precision here pays off in texture and taste.

Step 1: Activate the Yeast and Prepare the Dough

1. In the bowl of a stand mixer or a large mixing bowl, gently warm the milk to around 110°F (43°C). It should feel like a warm bath, not hot.
2. Sprinkle the active dry yeast over the warm milk, add a pinch (about a teaspoon) of the granulated sugar, and give it a gentle whisk.
3. Let the mixture sit for 5-10 minutes. It should become foamy and bubbly. This is called “blooming” and it’s how you know your yeast is alive and active. If it doesn’t foam, your yeast may be old, and you should start over with a fresh packet.
4. Once the yeast is bloomed, add the remaining granulated sugar, the cooled melted butter, the room temperature eggs, and the vanilla extract to the bowl. Whisk everything together until it’s well combined.

Step 2: Knead the Dough to Perfection

1. Fit your stand mixer with the dough hook attachment. Add 4 cups of the all-purpose flour and the salt to the wet ingredients.
2. Mix on low speed until the flour is just incorporated. Then, increase the speed to medium and let the mixer knead the dough for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It will be a soft, slightly sticky dough. If it’s overly sticky after 5 minutes, add the remaining ½ cup of flour, one tablespoon at a time.
3. To knead by hand: Combine the ingredients in a large bowl with a wooden spoon. Turn the shaggy dough out onto a lightly floured surface. Knead for 10-15 minutes, adding small amounts of flour as needed to prevent sticking. The dough is ready when it’s smooth, elastic, and springs back when you poke it.

Step 3: The First Rise (Bulk Fermentation)

1. Lightly grease a large, clean bowl with a little oil or cooking spray.
2. Form your kneaded dough into a ball and place it in the greased bowl, turning it once to coat the top with oil. This prevents a dry skin from forming.
3. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
4. Place the bowl in a warm, draft-free spot in your kitchen. Let the dough rise for 1 to 1.5 hours, or until it has doubled in size.

Step 4: Shape and Fill the Rolls

1. Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured work surface.
2. Using a rolling pin, roll the dough out into a large rectangle, approximately 18×12 inches in size and about ¼-inch thick. Try to keep the corners as square as possible.
3. Spread the 2 tablespoons of softened butter evenly over the surface of the dough, leaving a small ½-inch border along one of the long edges.
4. Spoon the raspberry jam over the butter and use an offset spatula or the back of a spoon to spread it in an even layer, again avoiding that ½-inch border.
5. Starting from the long edge opposite the clean border, tightly roll the dough up into a log. The clean border will help seal the log shut. Pinch the seam to seal it securely.
6. Using a sharp serrated knife or a piece of unflavored dental floss for the cleanest cuts, slice the log into 12 equal-sized rolls (each about 1.5 inches thick).

Step 5: The Second Rise (Proofing)

1. Grease a 9×13 inch baking pan or two 9-inch round cake pans with butter or cooking spray.
2. Arrange the sliced rolls cut-side up in the prepared pan. They should be close together but not squished.
3. Cover the pan loosely with plastic wrap or a kitchen towel.
4. Let the rolls rise again in a warm place for 30-45 minutes, or until they have puffed up and are touching each other. They won’t quite double this time.
5. While the rolls are proofing, preheat your oven to 375°F (190°C).

Step 6: Bake to Golden Brown

1. Once the rolls have finished their second rise, remove the plastic wrap.
2. Place the pan in the preheated oven and bake for 20-25 minutes. The rolls are done when they are a beautiful golden brown on top and a thermometer inserted into the center of a roll reads 190°F (88°C).
3. Remove the pan from the oven and let the rolls cool in the pan for about 10-15 minutes before applying the glaze.

Step 7: Prepare and Apply the Glaze

1. While the rolls are cooling slightly, prepare the cream cheese glaze. In a medium bowl, use an electric hand mixer or a whisk to beat the softened cream cheese until it’s smooth and has no lumps.
2. Gradually add the sifted powdered sugar and beat until combined. The mixture will be thick.
3. Pour in the vanilla extract and 2 tablespoons of the heavy cream or milk. Beat until the glaze is smooth. Add more cream, one tablespoon at a time, until the glaze reaches your desired pouring consistency. It should be thick but pourable.
4. Drizzle or spread the luscious glaze generously over the warm rolls. The warmth will help the glaze melt slightly and seep into all the nooks and crannies.