Making the Rolls

• In a large bowl, combine 4 cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon salt.
• In a separate bowl, whisk together 1 ¼ cups lukewarm milk, ¼ cup plus 1 tablespoon melted unsalted butter, 1 tablespoon vegetable oil, and 2 large eggs.
• Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.
• Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.
• Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
• Mix ½ cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl. Gently toss 1 cup minced fresh raspberries in the cinnamon-sugar mixture.
• Roll out the risen dough into a 12x18 inch rectangle. Evenly spread the raspberry-cinnamon mixture over the dough. Starting from the long edge, roll the dough tightly into a log.
• Cut the log into 12 equal slices. Arrange the slices cut side up in a greased 9x13 inch baking pan. Cover and let rise for 30 minutes, until puffy.
• Heat the oven to 375°F (190°C).
• Place the rolls in the preheated oven and bake for 25 minutes, or until golden brown.
• While the rolls bake, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, zest of 1 lemon, and ½ teaspoon vanilla extract. Adjust consistency with additional lemon juice if needed.
• Once baked, remove rolls from the oven, let cool for 10 minutes, and then drizzle with lemon glaze. Serve warm.