To prepare the dough spray a 15x10 cooking pan with cooking oil, place 15 Rhodes rolls on the pan, 3 rows with 5 rolls in each row. Set a towel over the rolls and allow the rolls to rise. Set aside for 2-2 ½ hours. Once rolls are risen, use a pair of scissors and cut into the roll, like pictured. Use your fingers to spread out the dough to make a pocket.
In the pocket add a generous tablespoon of cream cheese to the pocket. Top with 3-4 raspberries, like pictured. Repeat with remaining rolls. Once all of the rolls are filled, pinch the sides to seal and close up the roll, as there may be some separation from cutting the rolls originally.
Pre-heat the oven to 350 degrees. In a small bowl mix together brown sugar, 1 tablespoon of white sugar and ½ teaspoon of cinnamon. Sprinkle the mixture evenly over the rolls. Place in the oven and bake for 25 minutes. Remove rolls from oven and immediately brush with melted butter and sprinkle with remaining sugar and cinnamon. Make glaze by mixing all of the ingredients together until smooth. Drizzle glaze over Danishes, and then serve.