In a mixing bowl, combine warm milk, active dry yeast, and granulated sugar. Allow mixture to sit for about 5 minutes until foamy.

Add melted butter and egg to the yeast mixture, stirring to combine. Gradually incorporate all-purpose flour, mixing until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.

Place kneaded dough into a greased bowl, covering it with a kitchen towel. Allow to rise for about 1 hour, or until doubled in size.

After the dough has risen, punch it down gently. Roll it out into a rectangle, spread softened butter, sprinkle with cinnamon, and distribute raspberries.

Starting from one long edge, roll the dough into a log. Cut log into 12 equal pieces. Arrange slices in a greased baking pan.

Cover the pan with a towel and let the rolls rise again for about 30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 25 minutes, or until golden brown.

While the rolls bake, whisk together powdered sugar, lemon juice, and lemon zest in a bowl to prepare the glaze.

Once baked, let the rolls cool slightly, then drizzle with lemon glaze and serve warm.