Heat ¼ cup unsalted butter and ¾ cup warm milk until butter melts. Cool to about 120°F, add ⅓ cup granulated sugar and 2 ¼ teaspoons active dry yeast. Let sit for 5 minutes until bubbly.

In a separate bowl, combine 4 ¼ cups bread flour, 1 teaspoon salt, 2 tablespoons milk powder, and ½ teaspoon cardamom. Mix well.

Pour the dry mixture into the yeast mixture. Mix on low then medium speed until dough forms. Knead for 5-10 minutes. Place in a greased bowl, cover, and let rise for 1 hour.

Prepare raspberry puree by blending fresh raspberries until smooth, then strain to remove seeds.

Beat together ¼ cup room temperature butter and 4 oz cream cheese until creamy. Gradually add raspberry puree and 4 cups confectioners' sugar until desired consistency is achieved.

Roll the dough into an 18x12-inch rectangle. Spread the filling mixture of ¼ cup softened butter, ½ cup granulated sugar, 2 teaspoons lemon juice, and 1 tablespoon lemon zest; roll tightly and cut into 12 pieces.

Place rolls in a lined baking dish, cover with a towel, and let rise for 30-60 minutes until puffy.

Preheat your oven to 350°F. Bake rolls for 23-25 minutes until golden brown.

Cool rolls in the pan for 10 minutes, then frost with raspberry cream cheese and sprinkle lemon zest.