Stir the 1 tsp sugar and active dry yeast into the milk in a glass measuring cup, checking that the milk is 100–110°F (38–43°C), then leave it for 10–15 minutes. A bubbly, sponge-like cap should develop across the surface.

Place the eggs, remaining dough sugar, flour, salt, and activated yeast mixture in the stand mixer bowl. The ingredients will form a rough, sticky mixture before kneading develops its structure.

Run the dough hook on the lowest speed for 15 minutes, then incorporate the softened butter and continue kneading for another 10 minutes. The dough should become smoother and more elastic as the butter blends in.

Cover the bowl with plastic wrap and allow the dough to rise for 1 hour and 30 minutes at 82°F (28°C). Look for a noticeable increase in volume and a softer, aerated appearance.

Simmer the raspberries and jam sugar in a saucepan over medium-low heat for 10–15 minutes, adding a splash of water only if needed. The berries should break down into a slightly thickened mixture without a large pool of loose juice.

Set the jam aside to cool, then use a spatula to blend the cream cheese, powdered sugar, zest from half a lemon, filling salt, and vanilla in a bowl before covering and refrigerating it. The cheesecake mixture should look evenly blended without firm cheese lumps.

Work all the crumble ingredients together by hand just until combined, then refrigerate the mixture. Stop while the topping forms uneven crumbs rather than a smooth paste.

Roll the risen dough into an approximately 14.17 × 11.4-inch (36 × 29 cm) rectangle, about 0.39 inch (1 cm) thick. A reasonably even thickness helps the rolls bake at a similar pace.

Spread the chilled cheesecake filling with an offset spatula or spoon, gently layer the cooled jam over it, and cut the rectangle into 1.9-inch (4.83 cm) strips with a knife or clean ruler. Keep the berry and cheesecake layers distinct rather than stirring them together.

Coil each strip into a roll, pinch its loose end closed, and press it down lightly through a piece of lightly greased parchment. Each spiral should hold together without squeezing out the filling.

Arrange the rolls in the parchment-lined baking dish, cover with plastic wrap, and let them rise for 30 minutes. The spirals should look fuller and puffier before baking.

Heat the oven to 355°F (180°C), remove the plastic wrap, distribute the heavy whipping cream over the rolls, scatter on the crumble, and bake for 25 minutes. Look for golden edges, browned crumble, and bubbling berry filling.

Take the baked rolls out of the oven and place the dish on a cooling rack for at least 20 minutes. The filling will settle as the rolls cool, making the spirals easier to separate.