1. Preparing the Dough

• 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. These components form the backbone of the dough, giving it the ideal structure and lightness.
• 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. The milk and butter add richness, while the oil keeps the dough soft.
• Gradually incorporate the wet ingredients into the dry ingredients, stirring until a dough forms.

2. Kneading and First Rise

• Transfer the dough to a floured surface, kneading it by hand for 8-10 minutes. This process develops gluten, giving the rolls their soft, chewy texture.
• Place the dough in a greased bowl, cover it with a damp cloth, and set it in a warm place for about 1 hour or until it doubles in size. Tip: A warm environment helps the yeast work its magic, resulting in a beautifully risen dough.

3. Making the Raspberry Filling

• While the dough rises, prepare the filling by mixing 1/2 cup granulated sugar with 2 teaspoons ground cinnamon. Toss the fresh raspberries in this mixture, ensuring even coating. This step infuses each raspberry with the spiced sweetness essential to the filling.

4. Rolling and Shaping the Dough

• Once the dough has doubled, roll it out on a floured surface into a 12×18-inch rectangle. Spread the raspberry-cinnamon mixture evenly over the dough, leaving a small border around the edges.
• Starting from one of the long edges, tightly roll the dough into a log. A firm roll helps keep the filling in place during baking.

5. Cutting and Second Rise

• Using a sharp knife or floss, slice the log into 12 equal pieces, arranging them cut-side up in a greased 9×13-inch baking pan. Cover the pan and let the rolls rise for an additional 30 minutes. They should appear puffy and soft before baking.

6. Baking

• Preheat the oven to 375°F (190°C).
• Bake the rolls for approximately 25 minutes, or until they turn a golden brown. Tip: Keep an eye on them to avoid overbaking, as this will help keep them tender and moist.

7. Preparing the Lemon Glaze

• While the rolls cool, make the glaze by whisking together 1 cup powdered sugar, 1 tablespoon lemon juice, the zest of 1 lemon, and 1/2 teaspoon vanilla extract. Adjust the consistency with additional lemon juice if necessary. The lemon in the glaze adds a refreshing note that perfectly balances the sweetness of the rolls.

8. Finishing Touch

• Once the rolls are slightly cooled, drizzle the glaze generously over each one, allowing it to seep into the crevices. Serve warm for the ultimate indulgent experience.