In a large mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and a pinch of salt. Warm the milk until it's just lukewarm, then add it to the dry mixture along with the melted butter and egg. Mix until a shaggy dough forms, then knead on a floured surface for about 8-10 minutes until it’s smooth and elastic.

Place the kneaded dough in a lightly greased bowl, covering it with a damp cloth or plastic wrap. Set the bowl in a warm place, allowing the dough to rise until it has doubled in size, which should take about 1 hour.

Once the dough has risen, turn it out onto a floured surface and gently punch it down to release air bubbles. Using a rolling pin, stretch the dough into a rectangle about ¼ inch thick.

Spread the softened butter evenly over the rolled-out dough, leaving a thin border around the edges. Sprinkle the ground cinnamon across the buttered surface and then arrange the raspberries evenly on top.

Starting from one of the long edges, carefully roll the dough tightly into a log shape, ensuring all the filling stays inside. Cut the log into 12 equal pieces and arrange the pieces cut-side up on a greased baking dish.

Cover the cut rolls again with a clean cloth or plastic wrap and place them in a warm area. Allow them to rise for about 30 minutes.

Preheat your oven to 350°F while the rolls complete their second rise. Once ready, bake the rolls for approximately 25 minutes, or until they are golden brown.

While the rolls are baking, whisk together the powdered sugar, lemon juice, and lemon zest in a bowl until smooth.

Once out of the oven, generously drizzle the zesty lemon glaze over the rolls while they are still warm.