In a large bowl, combine the sourdough starter, 2 cups of flour, sugar, and salt, mixing thoroughly until well incorporated.

In a separate bowl, whisk together the milk, melted butter, and eggs until combined.

Pour the wet ingredients into the dry ingredients, stirring until the mixture starts to come together.

Gradually add the remaining flour, mixing until a soft, pliable dough forms.

Knead the dough for about 5-10 minutes on a lightly floured surface until it’s smooth and elastic.

Place the dough in a greased bowl, cover it with a cloth, and let it rise until doubled in size, about 1-2 hours.

Once risen, turn the dough out onto a floured surface and roll it out into a rectangle approximately 1/4 inch thick.

Evenly spread the fresh raspberries over the surface of the dough.

Starting from one long side, carefully roll the dough up tightly into a log shape.

Slice the roll into 1-inch thick pieces to create your rolls.

Arrange the rolls in a greased baking dish, allowing them to rise again for about 30 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes, or until they are golden brown.

While the rolls are baking, prepare the frosting by mixing the powdered sugar, cream cheese, lemon juice, and lemon zest in a bowl until smooth and creamy.

Once the rolls have cooled slightly, generously spread the lemon cream cheese frosting on top and serve warm.