1. Blend cream cheese and half of the sugar. Transfer mixture into small pastry or plastic bag. Whisk eggs, milk and vanilla together in a second bowl and set aside. Combine remaining sugar with cinnamon in a third bowl. Wash and dry raspberries then quarter lengthwise.
2. Trim crusts off bread and flatten with rolling pin. Pipe 1/2” line of filling at the end at one end of bread slice and add a few pieces of raspberry. Carefully roll up and away from you then place seam side down on a plate. Repeat until finished.
3. Prep large frying pan with non-stick spray and heat on medium-high. Carefully coat rolls in egg mixture, one at a time, and place seam side down in pan. Cook in small batches on medium until golden brown.
4. Turn rolls until covered in cinnamon-sugar mix. Sprinkle little confectioner’s sugar and enjoy.