Preheat the oven to 350°F and line a baking dish with parchment paper.

In a large bowl, combine the flour, granulated sugar, instant yeast, and salt.

In a separate bowl, whisk together the warmed milk, melted butter, egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until a dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

While the dough is rising, prepare the filling by beating together the softened cream cheese, powdered sugar, raspberry jam, rose water, and lemon juice until smooth and creamy.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.

Spread the cream cheese filling evenly over the dough.

Roll the dough tightly from the long side to form a log.

Cut the log into 12 equal pieces and place them in the prepared baking dish.

Cover the buns with a towel and let them rise for another 30 minutes.

Bake in the preheated oven for 25-30 minutes or until golden brown.

While the buns are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.

Once the buns are done baking, let them cool slightly before drizzling with the glaze. Serve warm or at room temperature.