1. To make the dough: In a stand mixer, combine the yeast, warm water and 1 tablespoon of the sugar into the bowl. Gently stir and let sit until the yeast rises and foams, about 10 minutes. Add the melted butter, egg and warm milk, using the dough hook stir to combine. Add the salt and slowly add the flour ½ cup at a time until the dough forms into a ball around the hook. Remove the dough from the bowl and place into a separate bowl that has been lightly greased with oil, cover with plastic wrap and let rise in a warm area for 1 hour. The dough should double in size.
2. While the dough is rising make the jam: bring a saucepan to medium heat, add the berries, lemon juice and sugar stirring occasionally. Bring the mixture to a simmer and cook until thickened. Add the spices and fresh thyme and continue to cook until the raspberries have completely transformed into a thick jam. About 15 minutes. Cool to room temperature.
4. Once you are ready to roll out the dough, lightly dust a surface with flour and roll out the dough into a large thin rectangle. Spread the jam evenly over the dough. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. Some of the jam may be squeezing out a little during this process. When rolled into a log pinch both sides to seal. Cut into small or large rolls depending on you’re preference. Place rolls on a baking sheet with parchment paper and cover with a towel or plastic wrap to allow to rise a bit more. About 30 minutes.
5. Preheat the oven to 350 degrees F and bake for 25 minutes or until golden.
6. Serve immediately