In a large mixing bowl, combine warm milk, yeast, and sugar. Stir gently and let it sit for about 5 minutes until frothy.

Mix in melted butter, salt, and beaten egg, then gradually add all-purpose flour until a dough begins to form.

Transfer the dough to a floured surface and knead for approximately 10 minutes until smooth and elastic.

Gather the dough into a ball and place it in a greased bowl, covering with a towel. Let it proof in a warm environment for 1 hour.

Prepare the filling by mixing cinnamon and sugar in a small bowl.

Once the dough has risen, punch it down and roll into a large rectangle. Spread softened butter, sprinkle the cinnamon sugar mixture, and scatter raspberries on top.

Roll the dough into a tight log and slice into 12 equal rolls.

Place the sliced rolls in a greased baking dish and let them rise for another 30 minutes.

Preheat your oven to 375°F (190°C) and bake the rolls for 25 minutes.

While baking, whisk together powdered sugar, lemon zest, and lemon juice until smooth.

Drizzle the lemonade glaze over warm rolls after baking.