Begin by preparing the dough. Warm the milk in the microwave or on the stove top until lukewarm, not hot! Pour the milk into a large mixing bowl and whisk in the sugar. Sprinkle the dry yeast over the milk and let it sit for 5 minutes. Next, whisk in the melted butter (make sure it's not too hot!), eggs and salt. Whisk for a few minutes until the mixture is smooth, then begin adding the flour.

Add the flour 1 cup (125 g) at a time, mixing well after each addition. Once a dough ball forms, transfer the dough onto a flour work surface. Knead in the remaining flour, forming a soft and elastic dough; it should be just slightly sticky. Knead for 3 to 4 minutes, until the dough is smooth. Place the dough back into the mixing bowl and cover with a clean kitchen towel. Allow the dough to proof in a warm corner of the kitchen for 1 hour, until doubled in size.

Meanwhile, prepare the cream cheese filling. Place the cream cheese into a microwave safe bowl and heat for about 30 to 45 seconds; the cream cheese needs to be very soft. Next, add the sugars, vanilla, cinnamon and nutmeg. Whisk all the ingredients together for a few minutes until smooth.

Once the dough has proofed, turn out onto a floured work surface and knead for about 30 seconds, just to get the large air pockets out of the dough. Using a floured rolling pin, roll the dough out into a large rectangle measuring approximately 14x18-inches (36x46-cm). Using an off-set spatula, spread the prepared cream cheese filling evenly to the very edges of the dough.

Top the cream cheese with a light layer of crumbled freeze-dried raspberries, then add small dollops of the raspberry preserves evenly spread out. Starting at the long end, gently roll the dough into a large log. Using a sharp, serrated knife, gently slice the log into 1-inch (2.5-cm) thick slices. Transfer the rolls into a large casserole dish.

Preheat the oven to 350F/177C. Allow the rolls to proof in the pan for about 30 to 40 minutes. I usually set the rolls onto the stove while the oven is preheating for extra warmth. Bake the rolls for exactly 10 minutes, then remove from the oven and pour the 1/2 cup cream or milk (either cream, whole milk or half-and-half will work) over the cinnamon rolls. Place the rolls back into the oven and continue baking for an additional 25 to 28 minutes, until the tops are golden brown.

Prepare the glaze for the rolls: combine the confectioner's sugar and lemon juice in a large bowl and whisk until a smooth glaze forms. Add more lemon juice for a runnier glaze. Drizzle a generous amount of the glaze over the rolls as soon as you remove them from the oven, then add more after the rolls have cooled. Top with more freeze-dried raspberries, if desired.

For Make-Ahead Rolls: prepare the recipe as written, shaping the rolls and placing them into a casserole dish. Allow the rolls to proof for 15 to 20 minutes, then cover the pan tightly with plastic wrap and place into the refrigerator. Chill the rolls for 1 to 3 days, until ready to enjoy. Preheat the oven to 350F/177C and continue with the recipe as written.