In a large bowl, mix together the all-purpose flour, granulated sugar, instant yeast, and salt. In another bowl, whisk the lukewarm milk, melted butter, vegetable oil, and eggs. Gradually stir the wet mixture into the dry ingredients until a dough starts to form.

Turn the dough onto a floured surface and knead for 8-10 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.

While the dough is rising, combine the granulated sugar and ground cinnamon in a small bowl. Gently mix the finely chopped fresh raspberries into this cinnamon-sugar mixture for a flavorful burst.

Once the dough has risen, roll it into a 12×18 inch rectangle. Evenly spread the raspberry-cinnamon filling over the dough. Starting from one long edge, tightly roll the dough into a log. Cut this log into 12 equal slices and place them cut-side up in a greased 9×13 inch baking pan. Cover and let them rise for another 30 minutes.

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

While the rolls are baking, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract in a bowl. Adjust the consistency with more lemon juice if you desire a thinner glaze.

Once the rolls are baked, cool them for 10 minutes. Drizzle the lemon glaze over the warm rolls, allowing the sweet mixture to run down the sides.