In a large mixing bowl, combine the flour, sugar, yeast, and salt. Whisk until well combined.

In a separate bowl, whisk together the lukewarm milk, melted butter, vegetable oil, and eggs until smooth.

Gradually add the wet ingredients to the dry, mixing with a wooden spoon or dough hook until a sticky dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic.

Transfer the dough to a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm spot for about 1 hour, or until doubled in size.

In a small bowl, stir together the sugar and cinnamon. Toss the chopped raspberries in the cinnamon sugar mixture. Be gentle—fresh raspberries can break down easily.

Roll out the risen dough into a 12x18-inch rectangle on a floured surface. Evenly spread the raspberry filling over the dough. Starting from the long side, roll the dough into a tight log.

Slice the log into 12 even rolls and place them, cut side up, in a greased 9x13-inch baking dish. Cover again and let rise for 30 minutes, or until puffy.

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

While the rolls bake, whisk together powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth. Add a bit more lemon juice if needed to thin the consistency.

Let the rolls cool for 10 minutes, then drizzle with the lemon glaze. Serve warm for the best texture and flavor.