Melt unsalted butter and warm milk to just warm. Combine warm milk with sugar and sprinkle yeast. Let sit for 5 minutes.

Whisk together flour, salt, milk powder, and cardamom in a separate bowl.

Add dry ingredients to the yeast mixture and knead for 5-10 minutes until soft. Let rise in a greased bowl for 1 hour.

Blend fresh raspberries to make puree and strain.

Beat cream cheese and butter until smooth, add raspberry puree and sugar, adjust sweetness.

Roll dough into an 18x12-inch rectangle, spread filling, roll up, and slice into 12 pieces.

Place rolls in a baking dish, let rise for 30-60 minutes. Preheat oven to 350°F and bake for 23-25 minutes.

Cool for 10 minutes before frosting with raspberry cream cheese frosting.