Whisk together water, milk, sugar, yeast, and vegetable oil in a large bowl for 2-3 minutes. Let sit 5 minutes and yeast will start to bubble.
Add in eggs, and With an electric mixer that has a single beater attached, beat in flour a little at a time.
Keep beating on a medium speed until your dough pulls away from the sides. It will be sticky but you will see when it comes together. Cover and set in a warm spot for 20 minutes to double in size.
While dough is rising, smash together raspberries, sugar, and vanilla.
Flour a surface, and roll out dough into a large rectangle. You may want to oil your hands to touch it so it doesn’t stick.
Spread a layer of melted butter on your dough, followed by raspberry mixture.
Roll up along the long end. (This dough is very fluffy and feels fragile but isn’t going to break) Cut into 6-8 slices.
Place in a baking dish, and bake at 350 degrees for 25-30 minutes.
While baking beat all frosting ingredients together and set aside.
Once fully cooked, spoon a generous amount of frosting onto warm rolls and serve as desired.