Mix Dry Ingredients: In a large bowl, combine 4 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon salt.
Prepare Wet Ingredients: In a separate bowl, whisk together 1 1/4 cups lukewarm milk, 1/4 cup plus 1 tablespoon melted unsalted butter, 1 tablespoon vegetable oil, and 2 large eggs.
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form.
Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.
First Rise: 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.
Prepare Filling: Mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl. Gently toss 1 cup fresh raspberries in the cinnamon-sugar mixture.
Shape the Rolls: Roll out the risen dough into a 12×18 inch rectangle. Evenly spread the raspberry-cinnamon mixture over the dough. Starting from the long edge, roll the dough tightly into a log.
Cut and Second Rise: Cut the log into 12 equal slices. Arrange the slices cut side up in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes, until puffy.
Preheat Oven: Heat the oven to 375°F (190°C).
Bake: Place the rolls in the preheated oven and bake for 25 minutes, or until golden brown.
Make Glaze: While the rolls bake, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, zest of 1 lemon, and 1/2 teaspoon vanilla extract. Adjust consistency with additional lemon juice if needed.
Glaze and Serve: Once baked, remove rolls from the oven, let cool for 10 minutes, and then drizzle with lemon glaze. Serve warm.