In a large mixing bowl, combine flour, sugar, yeast, and salt. Warm milk and butter until melted, then let cool slightly before adding beaten egg. Pour wet ingredients into flour mixture and knead for about 5-7 minutes until smooth and elastic.

Cover with a damp cloth and let rise in a warm place for 1 to 1.5 hours until doubled in size.

Punch down the risen dough and roll it out into a large rectangle about 1/4 inch thick. Spread softened butter over the surface, then sprinkle with sugar, cinnamon, and raspberries. Roll tightly into a log.

Cut the log into 12 equal pieces and place in a greased baking dish, leaving space for rising. Cover and let rise for an additional 30 minutes.

Preheat oven to 350°F. Bake for 25 minutes or until golden brown.

While rolls are baking, whisk together powdered sugar with lemon juice and zest until smooth. Adjust consistency if needed.

Remove baked rolls from oven and let cool for a few minutes. Drizzle lemon glaze over warm rolls.