Warm the milk and proof the yeast. Heat the milk to 110–115°F (warm but not hot). In a large bowl, mix warm milk with 1 tablespoon sugar and the yeast. Let it sit until foamy, about 5–8 minutes. If it doesn’t foam, start over with fresh yeast.

Make the dough. Whisk in melted butter (slightly cooled), eggs, remaining granulated sugar, and salt. Add 3 cups of flour and stir until a shaggy dough forms. Knead by hand (or with a dough hook) while adding the remaining flour a little at a time until the dough is soft, smooth, and slightly tacky, about 7–10 minutes.

First rise. Shape into a ball and place in a lightly oiled bowl. Cover with a clean towel or plastic wrap and let rise in a warm spot until doubled, about 1–1.5 hours.

Prepare the filling. In a small bowl, mix brown sugar, granulated sugar, cinnamon, and a pinch of salt. In another bowl, toss raspberries with cornstarch and 1–2 teaspoons lemon zest. Keep the butter for spreading at room temperature.

Roll out the dough. Punch down the risen dough and turn it onto a floured surface. Roll into a rectangle about 12x18 inches. Spread the softened butter evenly over the dough, leaving a 1/2-inch border along one long edge.

Add the filling. Sprinkle the cinnamon-sugar mixture evenly over the butter. Scatter the raspberries across the surface. Press them in gently so they adhere.

Roll and slice. With the long side closest to you, roll the dough up tightly toward the clean edge. Seal the seam by pinching. Trim the ends if needed. Slice into 12 even rolls using dental floss or a sharp knife.

Second rise. Arrange rolls in a greased 9x13-inch pan, spacing them slightly apart. Cover and let rise until puffy, 30–45 minutes. Meanwhile, preheat the oven to 350°F (175°C).

Bake. Bake for 24–30 minutes, until lightly golden on top and the centers register about 190°F. If browning too quickly, tent with foil for the last 5–10 minutes.

Make the lemon glaze. In a bowl, whisk powdered sugar with 2–3 tablespoons fresh lemon juice, a little zest, and a splash of vanilla if you like. Adjust with more juice or powdered sugar to reach a pourable, silky consistency.

Glaze and serve. Let the rolls cool for 10 minutes, then drizzle generously with lemon glaze. Serve warm and enjoy the jammy swirls and bright citrus finish.