In a small saucepan add milk, water, and bread flour and whisk together until not lumpy. Place on a burner over low to medium low heat.
Whisk the mixture while over the heat. After about 2 minutes it will begin to thicken. It is ready when your whisk begins to leave clean trails in the pan.
Remove from heat and transfer to a small bowl to allow to cool.
In the bowl of your stand mixer, with dough hook attached, add together all the dough ingredients plus your cooled tangzhong.
Mix your dough together on low until combined and then one speed higher for about 15-25 minutes until dough is smooth and stretchy, no longer sticking to the sides of the bowl.
Transfer dough to the counter, shape into a ball. Lightly grease your bowl and place dough back in. Cover and allow to proof for 1-2 hours or until roughly doubled in size.
Gently punch down the dough and move to your work space. Divide your dough into 6 equal pieces.
Roll out a piece of dough into roughly a 6.5"x 4" rectangle/oval.
Spread about ½ tbsp of raspberry jam over the dough, leaving about a ½" border along one of the long edges.
Roll your dough along the the long side, sealing by pinching together along the seam.
Take the two ends and pinch them together, creating a tear drop shape.
Using a knife or a bench scraper, place the dough on the counter so the two sides of the teardrop are on top of each other. Place your tool along the center, leaving about 1 inch at the bottom (where you joined the ends together) and cut all the way through.
Pick your dough up and lay it on it's side, moving the now two halves into a heart shape on your baking sheet. Repeat with remaining dough.
Cover your hearts and allow them to proof for about another 45 minutes or until they have puffed up.
Preheat your oven to 350°F while your rolls proof.
When the rolls are ready to go in the oven, bake them on the center rack for about 22-25 minutes. They will be lightly golden brown when ready.
Transfer rolls to a wire cooling rack,
While rolls are cooling, in a small bowl place your cream cheese and whisk until smooth and creamy.
Microwave your white chocolate chips for 30 seconds, stir, and then microwave in 12 second intervals. Stir after each to prevent overheating.
When your white chocolate is smooth and melted, add to your cream cheese and whisk together. This mixture could be put directly onto the rolls if you want a thicker frosting.
Add 1-2 tbsp of milk depending on how thin you would like your glaze and whisk together. Drizzle over your rolls when it reaches the desired consistency. Enjoy!