In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Stir well.

In a separate bowl, mix the warm milk, melted butter, and egg until combined.

Gradually add the wet ingredients to the dry mix, stirring until a dough forms.

Lightly flour your countertop and place the dough on it. Knead the dough for about 5 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rest in a warm place for about an hour, or until it doubles in size.

Once risen, punch the dough down. Roll it out into a rectangle about 1/4 inch thick.

Spread the fresh raspberries evenly over the dough.

Starting from the longer side, carefully roll the dough tightly into a log.

Cut the log into even slices, about 1 inch thick.

Place the slices in a greased baking dish, leaving a little space between them.

Cover the rolls again and let them rise for another 30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they are golden brown.

While the rolls are baking, mix the powdered sugar with 1-2 tablespoons of milk until smooth. Adjust the milk for desired consistency.

Once the rolls are out of the oven and slightly cooled, drizzle the frosting over the top. Serve warm and enjoy!