Directions

1. Combine water, yeast and 1/2 teaspoon sugar in a large mixer bowl. Let stand for 5 minutes. Heat milk, 1/2 cup sugar, butter and salt until warm (100° to 110°F); butter will not be completely melted. Add 2 cups flour and milk mixture to yeast; beat until well blended. Beat in eggs and vanilla; beat for 3 minutes on medium speed. Add enough remaining flour to form a soft dough.
2. Turn out onto lightly floured surface and knead 6 to 8 minutes, until smooth and elastic. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 45 to 60 minutes.
3. For filling, combine sugar and corn starch in a small saucepan, stirring until blended. Add raspberries and mix well. Cook over medium heat until sauce comes to a boil and boils one minute. (Note: if using fresh berries, you may need an additional 1 to 2 teaspoons of corn starch). Remove from heat and cool.
4. Grease a 13 x 9-inch and 8 x 8-inch pan. Punch dough down. Divide dough in half. Roll dough into a 10 x 15-inch rectangle. Spread half the butter over the dough, then top with half of the filling. Roll up from long side and cut into 9 equal slices. Repeat with remaining dough, placing 12 rolls in the 13 x 9-inch pan and 6 rolls in the 8 x 8-inch pan.
5. Cover and let rise until doubled, about 45 to 60 minutes.
6. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown. Cool 15 to 20 minutes.
7. For frosting, combine all ingredients and enough milk to reach desired consistency. Drizzle over warm rolls.