Warm 1 cup of milk until lukewarm (about 110°F). In a bowl, combine 2 1/4 teaspoons of instant yeast with 1/4 cup of granulated sugar and pour in the warm milk.

In a separate bowl, whisk 4 cups of all-purpose flour and 1 teaspoon of salt. Gradually mix the flour into the yeast mixture until a sticky dough forms.

Knead the dough for 8-10 minutes on a floured surface until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.

Punch down the risen dough, roll it out into a rectangle, spread with 1/4 cup of softened butter, sprinkle with 1/2 cup of sugar, 2 tablespoons of lemon zest, and 1 cup of raspberries.

Roll the dough tightly from one edge and cut into 12 equal slices. Place in a greased baking dish and let rise for 30 minutes.

Preheat oven to 350°F. Bake for 25-30 minutes until golden brown and a toothpick comes out clean.

Whisk together 1 cup of powdered sugar and 2-3 tablespoons of lemon juice for the glaze. Drizzle over warm rolls after baking.