In a mixing bowl, combine 1 cup of warm milk, 2 tablespoons of granulated sugar, and 2 teaspoons of active dry yeast. Let sit for 5-10 minutes until frothy.

Add 1/4 cup of melted unsalted butter, 2 beaten eggs, and 1 teaspoon of salt. Gradually incorporate 4 cups of all-purpose flour until a soft dough forms.

Transfer the dough onto a floured surface and knead for 5-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let rise for 1 hour.

Prepare the filling by mixing 1/2 cup of granulated sugar, 1 tablespoon of ground cinnamon, and 1/4 cup of softened butter. Fold in 1 cup of fresh raspberries.

After rising, punch the dough down, roll it into a 12x18-inch rectangle, spread the raspberry filling, and roll tightly. Cut into 12 equal pieces.

Arrange rolls cut-side up on a baking sheet, cover with a towel, and let rise for 30 minutes.

Preheat oven to 350°F. Bake for 25-30 minutes until golden brown and aromatic.

While baking, whisk together 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, and lemon zest until smooth.

Once baked, drizzle the lemon glaze over the warm rolls and serve.