Roll the dough out into a large rectangle, about 1/4 inch thick.
Spread the cinnamon butter mixture evenly over the dough.
Sprinkle the fresh raspberries over the cinnamon butter mixture.
Roll up the dough tightly, starting from the long side, and cut into 12 equal rolls.
Bake:
Preheat the oven to 350°F (175°C). Place the rolls in a greased baking dish, cover, and let rise for another 30 minutes.
Bake for 25-30 minutes or until golden brown.
Prepare the glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle the lemon glaze over the warm rolls before serving.
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