Heat the milk to about 120° on the stove.

Measure out the canola oil and the sugar and pour into an electric mixer mixing bowl.

While the milk is warming up, measure out the flour, salt, baking powder and baking soda. Whisk together.

Add the heated milk to the canola oil and sugar. Whisk well.

Check the temperature. If 108°-115°, add in the yeast.

Add the dry ingredients to the milk mixture after the yeast has bloomed.

With the dough hook attachment on, let the mixer run on low for 7-8 minutes. Scrape down the sides and then run the mixer again.

Once the dough has been kneaded, disconnect from the mixer, making sure to get all the dough off of the hook. Put a towel over the bowl and move to a draft free spot to let dough rise for about one hour.

While the dough is rising, prepare the cream cheese filling and raspberry filling.

Whip cream cheese with an electric or hand held mixer.

Add in granulated sugar and whip until the cream cheese is smooth.

Add in the two egg yolks and 2 tsp of vanilla extract.

In a heavy bottomed saucepan add 2 tbsp of butter and thawed out raspberries, sugar and cornstarch.

Bring to a soft boil, stirring constantly to avoid scorching the berries/bottom of the pan.

Cook until the mixture thickens.

Remove from the heat and stir in the vanilla extract. Allow to cool before using.

Assembly
Roll the dough into a large rectangle about 30 x 14 inches. Spread the filling evenly over the dough and then add the raspberry filling/jam over top of the filling - about 1 cup of raspberry sauce will be plenty! Beginning at the end farthest from you, roll the dough tightly toward you - it’s a bit tricky because of the filling so be prepared for a bit of a mess! Use both hands and work slowly, being careful to keep the roll as tight as you can. When you reach the end, pinch the seam together. You will now have one long log. With a sharp knife or a bench scraper cut the log into 2” slices - you should get 12-15 rolls. Place the sliced rolls into a buttered baking dish - you can use pie plates, 8x8 pans, 13 x 9 pans - whatever you have on hand - just be sure to have the bottom buttered well! You want to give the rolls some space - like a 1⁄4”-1⁄2” around the rolls so they have room to grow!

Bake in a 350 oven for about 20 minutes - or until the center roll reads 180 degrees.

Let cool for 15-20 minutes before drizzling with a lemon glaze.