In a large mixing bowl, combine flour, sugar, yeast, and salt. Create a well and add warm milk, melted butter, and a beaten egg. Mix until a shaggy dough forms.

Transfer the dough to a floured surface and knead for 6-8 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let rise for 1 hour.

Roll the risen dough into a rectangle about 18x12 inches.

Spread softened butter over the rolled-out dough, mix sugar and cinnamon, then sprinkle on top. Scatter raspberries evenly.

Roll the dough tightly into a log, pinch the seam, and cut into 12 pieces.

Arrange rolls in a greased baking dish, cover, and let rise for another 30 minutes.

Preheat oven to 350°F (175°C) and bake for 25 minutes until golden.

Make the glaze by whisking powdered sugar, lemon zest, and juice until smooth.

Drizzle glaze over warm rolls and serve.