In a large mixing bowl, combine 1 cup of warmed milk, ¼ cup of granulated sugar, and 2 ¼ teaspoons of active dry yeast. Allow this mixture to sit for about 5-10 minutes until frothy.

Add 4 tablespoons of melted unsalted butter and 1 large egg to the yeast mixture. Gradually mix in 3 ½ cups of all-purpose flour until a sticky dough forms.

Turn the sticky dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour.

Prepare the filling by mixing together ½ cup of granulated sugar, 2 teaspoons of ground cinnamon, and ¼ cup of softened unsalted butter in a small bowl.

After the dough has risen, punch it down gently and roll it out into a rectangle, approximately 16x12 inches. Spread the cinnamon filling evenly and sprinkle 1 cup of fresh raspberries.

Roll the dough tightly into a log, slice into 12 pieces, and place in a greased baking dish.

Cover and let rise again for about 30 minutes in a warm spot.

Preheat your oven to 350°F (175°C). Bake for about 25 minutes until golden brown.

While the rolls are baking, make the lemon glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, and the zest of one lemon.

Once baked, drizzle the lemon glaze over the warm rolls and serve.