1. Preheat your oven to 375 F (190 C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Carefully unroll the crescent roll dough onto your prepared baking sheet. Do not separate the triangles. Instead, press the seams together to form one large rectangle. If there are any perforations, gently pinch them closed.

3. In a small bowl, gently combine the raspberries, granulated sugar, lemon juice, and lemon zest. Spoon this mixture evenly over the entire surface of the crescent dough rectangle, leaving a small border around the edges.

4. Starting from one of the long sides, carefully roll the dough into a tight log. Take your time to keep it as even as possible.

5. Using a sharp knife or a piece of unflavored dental floss, slice the log into 8 equal pieces. Arrange the sliced rolls cut-side up on your prepared baking sheet, leaving a little space between each one.

6. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the rolls are golden brown and puffed up.

7. While the rolls are baking, prepare the glaze. In a small bowl, whisk together the melted butter, powdered sugar, and 1 tablespoon of milk or cream. Add more milk or cream a teaspoon at a time until you reach a smooth, pourable consistency.

8. Once the rolls are out of the oven, let them cool on the baking sheet for 5-10 minutes. Drizzle the lemon glaze generously over the warm rolls. Serve immediately and enjoy!