Warm 1 cup of milk until lukewarm, sprinkle in 2 teaspoons of active dry yeast and 2 tablespoons of granulated sugar. Let sit for 5-10 minutes until frothy.

Add 1 large egg, 4 tablespoons melted butter, and 1 teaspoon salt into the yeast mixture. Gradually mix in 3 cups of all-purpose flour until a soft dough forms.

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

Transfer to a greased bowl, cover with a kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.

Once risen, roll the dough into a rectangle, spread 2 tablespoons softened butter, sprinkle a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon, then add 1 cup raspberries.

Roll tightly into a log and cut into 12 equal pieces. Place in a greased baking dish.

Cover with a kitchen towel and let rise for 30 minutes.

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

For the glaze, mix 1 cup powdered sugar with 2 tablespoons fresh lemon juice and zest until smooth.

Drizzle the lemon glaze over warm rolls.