In a large bowl, mix the dry ingredients: 4 cups of all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon salt.

In a separate bowl, whisk together the wet ingredients: 1 1/4 cups lukewarm milk, 1/4 cup plus 1 tablespoon melted butter, 1 tablespoon vegetable oil, and 2 large eggs.

Gradually incorporate the wet ingredients into the dry ingredients, stirring until a dough forms.

Transfer the dough to a floured surface and knead by hand for about 8–10 minutes.

Place your kneaded dough in a greased bowl, cover it with a damp cloth, and set it in a warm place for about an hour or until it doubles in size.

While your dough rises, prepare your filling by mixing together 1/2 cup granulated sugar with 2 teaspoons ground cinnamon. Toss your fresh raspberries in this mixture until evenly coated.

Once doubled in size, roll out your dough on a floured surface into a rectangle measuring approximately 12x18 inches. Spread your raspberry-cinnamon mixture evenly over it while leaving a small border around edges.

Starting from one long edge, tightly roll up your dough into a log shape.

Using a sharp knife or floss, slice your log into twelve equal pieces. Arrange these cut-side up in a greased baking pan and cover them again to rise for another thirty minutes.

Preheat your oven to 375°F (190°C).

Bake your rolls for approximately twenty-five minutes or until golden brown.

While cooling slightly after baking, whisk together your glaze using one cup powdered sugar, one tablespoon lemon juice, zest from one lemon, and half teaspoon vanilla extract.

Once rolls are just slightly cooled but still warm, drizzle the glaze generously over each one.