In a small bowl, mix flaxseed meal and water in a small bowl and let it sit for 5 minutes.
To make raspberry puree: Take 1 to 1 1/2 cups of fresh or frozen raspberries and and blend in processor or Vitamix. If you blend in Vitamix you do not have to strain. If you use food processor you will have to use a sieve to remove seeds.
Add milk, raspberry puree, melted butter, brown sugar, salt, cinnamon. Beat vigorously for 2 minutes. Stir to combine well.
Gradually add spelt flour until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
Roll out dough on a floured surface. Roll into a 16" x 12" rectangle.
Combine filling ingredients in a bowl. Spread over dough until evenly covered.
Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans).
Bake in a preheated oven of 375 degrees for 25-30 mins. Meanwhile prepare the lime icing.
While rolls bake, prepare the cream cheese frosting. Add the cream cheese, lime extract, milk to a small food processor or use an immersion blender. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached.
Remove rolls from oven and let cool for 10-15 min before icing the rolls.
