In a large mixing bowl, add the yeast, sugar, and warm water. Stir this mixture a few times until the sugar dissolves. Allow the yeast to sit for 15 minutes until it becomes foamy.

Melt the butter in a microwave-safe measuring cup and add the egg, whisking until combined.

Pour the melted butter and egg mixture into the foamy yeast mixture. Stir everything well.

Add flour, salt, and honey to the bowl, mixing until a dough starts to form, ensuring all the flour is incorporated.

Cover the mixing bowl with a towel and place it in a warm oven to rise for at least 45 minutes.

Once risen, turn the dough out onto a floured surface and knead it for a couple of minutes until it feels silky and is no longer sticky.

Roll the dough into a rectangle about 9x13 inches.

Spread the raspberry jam in the center of the rolled-out dough and sprinkle brown sugar on top.

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

Cut the log into pieces, placing each in a buttered 9x13 baking dish.

Preheat your oven to 120 degrees, then turn it off. Place the rolls in the warm oven to rise for about 45 minutes.

Preheat the oven to 350 degrees Fahrenheit and bake the rolls for 20 minutes.

In the meantime, mix together powdered sugar, cream, and vanilla to make a glaze.

After baking, let the rolls cool for 10 minutes, then drizzle the glaze generously over the top.