Add warm milk, yeast, and sugar to a stand mixer with a dough hook. A large bowl will also work if making by hand.

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.

Dough should be soft and smooth, but not too wet or sticky. Let mixer knead the dough for 10 minutes.

Shape the dough into a ball, put in an oiled bowl, and cover with plastic wrap. Let the dough rise for about 1 hour, or until doubled in size.

Optional: After the dough has risen, place it in the freezer for a half hour.

While the dough rises, prepare your filling. In a medium size pot over the stove, combine all of the filling ingredients and let it get to a simmer.

Simmer occasionally and let it simmer for about 8-10 minutes to let it start to thicken. Remove from heat and store in refrigerator.

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

Divide the dough into 2 even sections. Roll out one section into a 12x18" rectangle. Add an even layer of raspberry filling.

Roll up tightly into a log, pinching the seam to seal. Repeat with the second ball of dough.

Cut lengthwise down the center of one log and twist the two ends together. Place in loaf pans and let rise for about 30 minutes.

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

Cover with foil if tops are browning too quickly. It's done when bottoms are a dark golden brown.

Beat together cream cheese and butter until soft and combined. Add powdered sugar and vanilla; beat again.

Slowly add milk one tablespoon at a time to get to desired consistency.

Let bread rest for about 10 minutes in the pan, then transfer to a cooling rack.