On a parchment lined baking sheet, set out frozen loaf and let thaw for 2 hours at room temperature.
Once dough is fully thawed, but still cold, roll out on the counter to a 15x12 rectangle.
Spread raspberry preserves in an even layer over the dough.
Sprinkle with mini chocolate chips in an even layer.
Roll up on the long end being sure to tuck everything in tightly.
Pinch the long edge to seal it.
Transfer the roll back to the parchment lined baking sheet.
Taking sharp kitchen scissors, make 7 cuts down the roll creating 8 sections. Only cut down half way and be sure to place the scissors at a deep angle.
Take each section and pull It out in opposite directions.
In a small bowl, whisk the egg until well combined.