In a large bowl, mix warm milk and yeast. Let it sit for 5 minutes until frothy. Add sugar, softened butter, eggs, and salt. Gradually add flour until a soft dough forms, about 5 minutes.

Turn the dough out onto a floured surface and knead for about 8 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, cover it with a towel, and let it rise in a warm spot until doubled in size, about 1 hour.

Punch down the risen dough and roll it into a rectangle. Spread softened butter over the top, then sprinkle with cinnamon and sugar, distributing fresh raspberries evenly across.

Carefully roll the dough into a log shape, cut into 12 even slices, and place them in a greased baking dish.

Preheat your oven to 375°F (190°C). Bake for about 25 minutes until golden brown. Cool slightly before drizzling with the lemon glaze.

In a small bowl, mix powdered sugar with lemon juice and zest until smooth. Drizzle over warm rolls.