Warm the milk to about 110°F (43°C), then stir in the active dry yeast and let it sit for 5–10 minutes until bubbly.

In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Add the yeast mixture along with melted unsalted butter and egg, mixing until a soft dough forms.

Transfer the dough onto a floured surface and knead for 5–7 minutes, until smooth and elastic. Form into a ball, place in a greased bowl, cover, and let rise for 1 hour or until doubled.

Prepare the filling by mixing granulated sugar, ground cinnamon, and softened butter in a bowl until achieving a smooth paste.

Roll the dough into a rectangular shape, about 1/4 inch thick. Spread the cinnamon filling evenly, leaving a small border, and sprinkle the fresh raspberries on top.

Roll tightly into a log, slice into 12 equal pieces, and arrange in a greased baking dish. Let rise for another 30 minutes.

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

Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Adjust consistency as needed.

Allow rolls to cool for 5 minutes, then drizzle lemon glaze generously over rolls and serve warm.