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 while mixer is running, slowly add the softened butter.

Slowly add remaining flour until the dough is soft and smooth.

Let mixer knead the dough for 10 minutes, then shape into a ball and let rise in an oiled bowl covered with plastic wrap.

Let the dough rise for about 1 hour, or until doubled in size.

Optional: Place dough in the freezer for a half hour after rising.

Combine all filling ingredients in a medium pot over the stove and bring to a simmer.

Simmer for about 8-10 minutes, then remove from heat and refrigerate.

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

Divide the dough into 2 sections and roll out into a 12x18" rectangle.

Spread raspberry filling evenly, leaving a half inch on all sides.

Roll the dough tightly into a log and pinch to seal.

Cut each log lengthwise and twist the two ends together.

Place in loaf pans, cover, and let rise until about 50 percent larger.

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

Cover with foil if tops brown too quickly.

Beat together cream cheese and butter until soft.

Add powdered sugar and vanilla; mix well.

Slowly add milk to reach desired consistency.

Drizzle glaze on the bread once cooled or apply warm.