Activate the yeast: Combine warm milk, active dry yeast, and a teaspoon of sugar in a bowl. Allow this mixture to sit for about 5-10 minutes, or until it becomes foamy.

Make the dough: In a large mixing bowl, combine all-purpose flour, remaining sugar, salt, melted unsalted butter, eggs, and your activated yeast mixture. Mix until the ingredients form a sticky dough; knead on a floured surface for about 10 minutes.

Let it rise: Transfer the dough to a greased bowl, cover it with a kitchen towel, and place it in a warm spot. Allow it to rise until doubled in size, about 1 hour.

Prepare filling: In a small bowl, mix together brown sugar and ground cinnamon with melted butter to create a sweet filling.

Roll up: Roll the dough into a large rectangle on a floured surface. Spread the cinnamon filling over the dough and scatter fresh raspberries on top. Roll tightly to form a log, pinching edges to seal.

Slice & bake: Cut rolled dough into 1-inch pieces and place in a greased baking dish. Allow to rise for another 30 minutes while preheating oven to 350°F. Bake for 25 minutes or until golden brown.