In a large mixing bowl, combine all-purpose flour, yeast, milk, sugar, and a pinch of salt. Mix until a shaggy dough forms, then knead on a floured surface for about 8-10 minutes until smooth. Place the dough in a greased bowl, cover, and let it rise in a warm area for approximately 1 hour, or until it has doubled in size.

Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about ¼-inch thick. Spread softened butter evenly over the surface, then sprinkle the cinnamon and sugar mixture generously. Finally, evenly scatter fresh raspberries across the dough.

Starting from one long edge, tightly roll the dough into a log shape, pinching the seam to seal. Slice the log into 12 equal pieces and arrange in a greased baking dish. Cover and let proof for about 30 minutes, or until puffy.

Preheat your oven to 350°F (175°C). Once preheated, place the proofed rolls in the oven and bake for 25-30 minutes, until golden brown.

While the cinnamon rolls are baking, whisk together powdered sugar and lemon juice until smooth. Adjust the consistency if needed.

Once the rolls are out of the oven and slightly cooled, drizzle the lemon glaze generously over the warm rolls.