In a large mixing bowl, combine 4 cups of all-purpose flour, 1/4 cup of sugar, 1 packet of active dry yeast, and a pinch of salt. In a separate bowl, heat 1 cup of milk and 1/4 cup of butter until warm but not hot. Add the wet ingredients and 1 beaten egg to the dry mixture. Stir until a soft dough forms, then knead on a floured surface for about 5 minutes until smooth.

Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for about 1 hour. The dough should double in size.

After the first rise, punch down the dough to release the air. Roll it out on a floured surface into a rectangle about 1/4 inch thick. Spread 1 cup of raspberries evenly over the surface and sprinkle with 2 tablespoons of cinnamon and additional sugar if desired. Carefully roll the dough tightly into a log and slice it into 12 equal rolls.

Place the sliced rolls in a greased baking dish, leaving space between them for expansion. Cover the dish with the kitchen towel again, and allow the rolls to rise for an additional 30 minutes.

Preheat your oven to 375°F (190°C). Once the rolls have risen, bake them for 25 minutes, or until golden brown on top.

While the Raspberry Cinnamon Rolls are baking, prepare the zesty lemon glaze. In a bowl, combine 1 cup of powdered sugar with the juice and zest of 1 lemon, mixing until smooth. Once the rolls are out of the oven, drizzle the warm glaze generously over the top.