In a small bowl combine warm milk, sugar and dry yeast. Stir and then cover the bowl with a tea towel. Let the mixture stay for about 10 minutes, until foamy.

In a large mixing bowl beat the butter at high speed. Add the yeast mixture and continue beating until combined (it won’t be homogeneous but it’s ok). Add the eggs and the salt. Gradually add the flour, mixing at low speed with the dough attachments of the mixer or just with a wooden spoon. When a soft dough is formed, knead it for about 10 minutes.

Form the dough into a ball, place it in a large bowl (you can use the same mixing bowl) and cover it with a tea towel. Let stay for about 1-2 hours it in a warm place until it doubles its size.

Grease well the bottom and the sides of a rectangular baking pan (mine is about 19x29 cm).

Roll the dough between two sheets of parchment paper into a rectangular shape (approximately 35x40 cm).

In a medium bowl combine frozen raspberries, cornstarch, cinnamon and sugar. Stir well. Evenly spread the mixture over the rolled dough. Sprinkle chocolate chips on top of the raspberry mixture.

Roll up the dough starting at the long side end. Use the parchment paper on the bottom to support the rolling by lifting it. Make sure the formed log is tight enough. Cut it into 12 rolls with equal heigh and arrange them into the greased pan. Cover the pan and let the rolls raise in a warm place for at least 2 hours. Alternatively transfer them to the fridge for the night (in this case on the next morning allow the pan to sit in a warm place for an hour before baking the rolls).

Preheat oven to 200 degrees C (400 F). Cover the pan with aluminium foil and bake for about 30 minutes or until golden. Remove the pan from the oven and let the rolls cool for about 15 minutes. Serve them almost hot or warm.

In a medium bowl combine all ingredients and beat with a whisk until homogeneous. Evenly spread the glaze over the warm rolls right before serving.