**Prepare the Dough:**

In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes, until frothy. Add the melted butter, egg, remaining sugar, and salt. Gradually mix in the flour until a soft dough forms. Knead the dough by hand or with a stand mixer for 6–8 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.

**Make the Filling:**

In a small bowl, mix the softened butter, sugar, and cinnamon until combined.

**Assemble the Rolls:**

Punch down the risen dough and roll it out on a floured surface into a 16x12-inch rectangle. Spread the cinnamon-sugar butter mixture evenly over the dough, then scatter the raspberries on top. Roll the dough tightly from the long edge into a log and pinch the seam to seal. Slice the log into 12 equal pieces and place them in a parchment-lined 9x13-inch baking dish. Cover and let rise for another 30 minutes.

**Bake the Rolls:**

Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, until golden brown and cooked through. Let them cool slightly.

**Prepare the Lemon Glaze:**

In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth. Drizzle the glaze over the warm rolls.