Prepare the Dough:
In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt.
In a separate bowl, whisk together the lukewarm milk, melted butter, vegetable oil, and eggs.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Raspberry Filling:
In a small bowl, combine the granulated sugar and ground cinnamon.
Gently toss the finely chopped fresh raspberries with the cinnamon-sugar mixture. Set aside.

Assemble the Rolls:
Preheat the oven to 350°F (175°C).
After the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it into a 12×18-inch rectangle.
Brush the dough with melted butter (1/4 cup + 1 tablespoon), then evenly sprinkle the cinnamon-sugar mixture over the dough.
Scatter the raspberry filling evenly over the dough.
Starting from the long edge, carefully roll up the dough into a tight log. Slice the log into 12 even rolls.
Arrange the rolls in a greased 9×13-inch baking dish, cover with a cloth, and let them rise for another 30 minutes.

Bake the Rolls:
Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and fully cooked through.
Remove from the oven and allow the rolls to cool slightly.

Make the Lemon Glaze:
In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth.
If the glaze is too thick, add a little more lemon juice to reach your desired consistency.

Glaze the Rolls:
Drizzle the lemon glaze over the warm rolls. Serve immediately and enjoy!