Punch down the dough, and transfer to a lightly floured work surface. Roll into an 18 x 10-inch rectangle (dough should be an even thickness; about ¼-inch thick). If the dough keeps contracting while rolling, cover with plastic wrap and allow the gluten in the dough time to relax.
Evenly spread the raspberry jam mixture over the surface of the rolled out dough, leaving about ½ inch free on the furthest long edge. Scatter the fresh raspberries coated with the cornstarch over the raspberry jam mixture. Gently flatten the raspberries with a spatula to help prevent large gaps between the rolled dough and the filling.
Lightly brush the far edge with water. Starting at the other end, roll the dough into a tight log; pinch the dough together when the edge dampened with water is reached.
With the seam side down, slice the log using a length of unflavoured dental floss (or thread). Slide the floss under the roll 2 inches from one of the ends, cross the two ends at the top of the roll and pull tightly in opposite directions until the floss cuts through the roll. Repeat the process at 2-inch intervals until the entire roll is cut.
Arrange the 9 rolls, spaced evenly apart (there will be gaps between the rolls), in the prepared baking pan. Cover with plastic wrap or a damp kitchen towel. Place in a warm, draft-free location to proof until almost doubled in size; about 30 to 35 minutes. To check if the rolls are ready for baking, perform the poke test (see Chef’s Tips).
Halfway into the proofing time, preheat oven to 375°F (191°C).
Once the rolls are ready to be baked, heat the coconut milk and coconut oil in a microwave-safe bowl or measuring cup until just warm; approximately 30 seconds. Being careful not to deflate the risen dough, gently brush and dab the tops of the rolls with the warmed coconut milk mixture, allowing the coconut milk to soak into the crevices and sides. Cover pan loosely with foil.
Place covered cinnamon rolls into the preheated oven; 10 minutes. Remove the foil cover from the rolls. Continue baking until a thermometer reads just below 190°F (88°C) at the centre of the pan; 10 to 15 minutes. Do not overbake, or the rolls will be dry.
Remove from oven and place onto a wire cooling rack to cool slightly; 10 minutes.