Prepare the Dough: Warm 1 cup of milk to 110°F (43°C). Dissolve 2 tablespoons of active dry yeast in the milk and let sit for 5 minutes. In a mixing bowl, combine 4 cups of flour, ½ cup of sugar, 2 eggs, and ½ cup of melted butter. Pour in yeast mixture and knead for 5-7 minutes until smooth.

First Rise: Form the dough into a ball, place in a greased bowl, cover with a kitchen towel, and let rise for 1 hour or until doubled.

Form the Rolls: Roll the dough into a 16x12 inch rectangle, spread with ¼ cup softened butter, mix ¾ cup sugar with 2 tablespoons cinnamon and sprinkle over butter. Add 1 cup of fresh raspberries, then roll the dough tightly.

Second Rise: Cut into 12 pieces, place in a greased pan, cover, and let rise for 30-45 minutes.

Bake: Preheat oven to 350°F (175°C). Bake for 25 minutes until golden brown.

Prepare the Glaze: Whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth.

Drizzle and Serve: Cool rolls for 5 minutes, drizzle with glaze, and enjoy.