In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Mix these dry ingredients together until well combined.

In a separate bowl, whisk together the warmed milk, melted unsalted butter, and the large egg. Make sure the mixture is just warm to the touch, not hot, as high temperatures can kill the yeast.

Gradually pour the wet mixture into the dry ingredients, stirring until a soft dough forms.

On a floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a warm damp cloth, and let it rise in a warm area for about 30 minutes or until it doubles in size.

Once the dough has risen, roll it out into a rectangle. Spread the fresh raspberries evenly over the surface and sprinkle with lemon zest.

Roll the dough tightly from one end to the other, pinching the seams to seal. Cut the rolled dough into 1-inch slices.

Place the cut rolls into a greased baking dish, cover, and let them rise for another 15-20 minutes.

Preheat your oven to 350°F (175°C). Bake for 25 minutes or until the tops are golden brown.

While the rolls are baking, whisk together the powdered sugar and lemon juice in a small bowl until smooth.

After the rolls have cooled for about 5 minutes, drizzle the glaze over the top and serve warm!