Add warm milk, yeast, and sugar to a stand mixer with a dough hook.

Add 2 cups of flour, eggs, and salt. Let mix well. Then slowly add the softened butter and remaining flour.

Let mixer knead the dough for 10 minutes, then shape into a ball, put in oiled bowl, and let rise for about 1 hour.

Optional: Place dough in the freezer for a half hour after it has risen.

In a medium size pot, combine all filling ingredients and let it get to a simmer.

Simmer occasionally for about 8-10 minutes until it starts to thicken.

Remove from heat and store in the refrigerator while you wait to assemble.

Line two 9x5 inch loaf pans with parchment paper and spray lightly with nonstick spray.

Divide the dough into 2 sections, roll one into a 12x18" rectangle, and add raspberry filling.

Roll it up tightly into a log, pinch the seam to seal, and repeat with the other dough ball.

Cut one log lengthwise down the center, twist the two ends together and place in loaf pans. Let rise until about 50 percent larger.

Preheat oven to 350° F and bake for about 35-40 minutes.

Cover with foil if browning too quickly, and it's done when bottoms are dark golden brown.

Beat together cream cheese and butter until soft. Add powdered sugar and vanilla.

Slowly add milk one tablespoon at a time to reach desired consistency.

Let bread rest for about 10 minutes in the pan, then transfer to a cooling rack.