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Heat the milk and 2 tsp of the sugar in a saucepan over medium heat until little bubbles form around the edges.
Gently whisk in the yeast granules and let the mixture sit for about 10 minutes.
Sift the flour into a large bowl and add the milk mixture, remaining sugar, vanilla, melted butter, and eggs.
Knead the dough until smooth and let it rise until doubled in size.
Roll out the dough and add the filling ingredients.
Roll up the dough and cut into chunks.
Place the rolls on a baking sheet, let them rise again, then bake.
Prepare the vanilla butter glaze by melting butter, cream, and icing sugar together.
Drizzle the glaze over the warm buns and decorate with freeze-dried raspberry powder.