Warm your milk in a small saucepan until it reaches 110°F (43°C), then dissolve the active dry yeast in it for about 5 minutes until foamy.

In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Create a well in the flour mixture and pour in the yeast mixture, melted unsalted butter, and one egg. Stir until a soft dough forms.

Transfer the dough onto a floured surface and knead for 5-7 minutes until it becomes smooth and elastic.

Form it into a ball and place it in a greased bowl, covering it with a clean towel. Allow the dough to rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

While the dough is rising, prepare the filling by mixing together granulated sugar, ground cinnamon, and softened butter in a small bowl until it becomes a smooth paste.

Once risen, gently punch down the dough to release air, then roll it out on a floured surface into a large rectangle, roughly 12x18 inches.

Spread the prepared cinnamon filling evenly over the dough, leaving a small border. Evenly sprinkle fresh raspberries on top of the filling.

Starting from one long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces and place cut side up in a greased baking dish, allowing space between each one.

Let them rise again for about 30 minutes, or until puffy.

Preheat your oven to 350°F (175°C) and bake the Raspberry Cinnamon Rolls for about 25 minutes until golden brown.

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

Once the rolls are out of the oven, let them cool slightly before drizzling the lemon glaze generously over the warm rolls.

Serve these delightful rolls immediately for the best experience!