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In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, flour, and salt. Knead until the dough forms a smooth ball, about 4 minutes.
Cover the bowl and let sit at room temperature for 1 hour or until doubled in size.
Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
Lightly dust your work surface with flour. Turn out the dough and roll it into a rectangle about 18 x 20 inches (¼ inch thick). Spread the jam evenly over the dough, you may not need to use all the jam. Sprinkle over the raspberries, if using. Cut into 18-20 strips, then roll/coil up like a cinnamon roll. Place on the prepared baking sheets.
Cover and let rise for 20 minutes. Bake the rolls for 15-20 minutes, until lightly golden.
In a blender/food processor, process the freeze-dried raspberries into a fine powder. Reserve 3 tablespoons for the glaze. Mix the sugar into the remaining powder.
To make the glaze, mix the cream cheese, honey, powdered sugar, milk, and vanilla in a bowl with 2-3 tablespoons of the reserved raspberry powder. Add additional milk to thin, as needed. Dip or drizzle the rolls in the glaze. Sprinkle with raspberry sugar. Enjoy!