In a large mixing bowl, combine warm milk, granulated sugar, and active dry yeast. Let sit for 5-10 minutes until foamy.

Mix in melted butter, eggs, all-purpose flour, and salt. Knead on a floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm area for about 1 hour until doubled in size.

Roll the dough into a rectangle approximately ¼ inch thick. Spread softened butter over the surface, then sprinkle with sugar and cinnamon mixture.

Evenly distribute raspberries on top and roll the dough into a log, sealing the edges.

Slice the log into 12 equal pieces and place spiral-side up in a greased baking dish.

Cover the dish and let rolls rise for another 30 minutes until puffy.

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

While baking, whisk together powdered sugar, lemon juice, and lemon zest for glaze.

Once baked, let the rolls cool slightly and drizzle with lemon glaze.