Step 1: Prepare the Dough

1. In a small bowl, dissolve the yeast in the warm milk and let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine the flour, sugar, and salt.
3. Add the melted butter, egg, and yeast mixture. Mix until a soft dough forms.
4. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 ½ hours, or until doubled in size.

Step 2: Make the Raspberry Filling

1. In a saucepan over medium heat, combine the raspberries, sugar, and cinnamon.
2. Sprinkle in the cornstarch and stir continuously until the mixture thickens, about 5 minutes.
3. Remove from heat and let cool completely.

Step 3: Assemble the Rolls

1. Roll out the dough on a floured surface into a 14×10-inch rectangle.
2. Spread the cooled raspberry filling evenly over the dough.
3. Starting from the long edge, tightly roll the dough into a log.
4. Slice into 12 equal pieces and place them in a greased 9×13-inch baking dish.
5. Cover and let them rise for another 30–45 minutes until puffy.

Step 4: Bake the Rolls

1. Preheat the oven to 350°F (175°C).
2. Bake for 20–25 minutes, or until golden brown.
3. Let the rolls cool slightly before glazing.

Step 5: Make the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar, lemon juice, and zest.
2. Add milk, a little at a time, until the glaze reaches your desired consistency.

Step 6: Glaze and Serve

1. Drizzle the lemon glaze over the warm rolls and serve immediately.