In a large mixing bowl, combine all-purpose flour, yeast, sugar, and salt. Whisk these dry ingredients together for about 30 seconds.

In a separate bowl, warm the milk until it's just comfortable to the touch, then whisk in the egg, melted butter, and vanilla extract. Gradually pour the wet ingredients into the dry mixture, stirring until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.

Cover the bowl with a clean kitchen towel and let the dough rise in a warm area for about 1 hour or until it has doubled in size.

While the dough is rising, prepare the raspberry filling by combining raspberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat.

Once the dough has risen, punch it down gently and roll it into a large rectangle, about 1/4 inch thick.

Spread the cooled raspberry filling evenly across the rectangle, leaving about a 1-inch border.

Starting from one long edge, carefully roll the dough tightly into a log shape and slice the log into 12 equal pieces.

Cover the rolls with a towel and let them rise again for about 30 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 22-25 minutes until lightly golden.

While the rolls are baking, make the lemon glaze by whisking together powdered sugar, lemon juice, lemon zest, and milk until smooth.

As soon as the rolls come out of the oven, drizzle the glaze over the warm rolls.