PREPARE DOUGH: In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes. Stir in salt, melted butter, and egg. Gradually add flour, mixing until a dough forms.

KNEAD DOUGH: Turn dough out onto a floured surface and knead for 5-7 minutes. Place in a greased bowl, turning to coat. Let rise in a warm place for 1-1.5 hours.

PREPARE FILLING: Cream together the softened butter, sugar, and cinnamon for the filling.

ASSEMBLE ROLLS: On a lightly floured surface, roll dough into a 15×9 inch rectangle. Spread with cinnamon-sugar mixture. Sprinkle with chopped raspberries.

ROLL UP AND CUT: Starting at the long edge, roll up the dough tightly. Cut into 1-inch slices.

BAKE ROLLS: Place rolls in a greased 9×13 inch baking dish. Bake at 350°F (175°C) for 25-30 minutes.

PREPARE LEMON GLAZE: While rolls are baking, whisk together powdered sugar, milk, lemon juice, and lemon zest.

GLAZE ROLLS: Let the buns cool for some times and now drizzle lemon galze over the cooked rolls.