1. Combine sourdough starter, milk, softened butter, sugar, half of the flour and salt in a bowl until a thick paste forms.

2. Gradually add remaining flour and knead for 8-10 minutes until the dough is smooth and elastic.

3. Cover and rest the dough for 30 minutes, then perform stretch and folds.

4. Proof the dough in a lightly oiled bowl for 4-6 hours at room temperature or refrigerate overnight for 8-12 hours.

5. Roll the dough into a 12×16 inch rectangle on a lightly floured surface.

6. Brush with softened butter, sprinkle with sugar mixed with lemon zest, and scatter raspberries over the surface.

7. Roll the dough into a tight log, slice into 12 even rolls, and place cut side up in a lined 9×13 inch baking dish.

8. Cover and proof for 1-2 hours until puffy.

9. Preheat oven to 375°F (190°C) and bake rolls for 25-30 minutes until golden and bubbling.

10. Whisk powdered sugar, lemon juice, and cream cheese (if using) until smooth to make the glaze.

11. Drizzle the lemon icing over warm rolls before serving.