After the dough has finished rising, roll it out onto a floured surface to about ¼ inch thickness (about a 10x15 inch rectangle).
Evenly spread out the cream cheese filling over the dough, leaving a ¼ inch border all around. Reserve ½ cup filling for to use as glaze (optional)
Evenly distribute the raspberries filling over the dough
Tightly roll the dough into a log, starting from the long side. Pinch the seams together.
With dough seam side down, slice into 9 even rolls using floss or a sharp knife. Trim off the edges on either side which will not have enough filling.
Spray a 9x13 baking pan with cooking spray or line with parchment paper.
Place the rolls onto the baking tray, evenly spaced out. Leave in a warm place to rise for another 45 minutes.
Preheat oven to 350°F and bake at rolls for 25 minutes or until golden brown on top.
Remove from the oven and leave to cool for a few minutes.
Serve warm as is or frost with the reserved cream cheese mixture.