1. Preheat Your Oven and Prepare Your Baking Sheet: Start by preheating your oven to 375 F (190 C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This ensures your rolls bake evenly and don’t stick to the pan.

2. Unroll the Crescent Dough: Carefully unroll the can of crescent rolls onto your prepared baking sheet. Do not separate the triangles. You should have one large rectangle of dough. If there are perforations, gently press them together to seal them, creating a more solid base for your filling.

3. Prepare the Raspberry Filling: In a small bowl, gently combine the fresh or frozen raspberries with the granulated sugar and all-purpose flour. The flour helps to thicken the raspberry juices as they bake, preventing the rolls from becoming too soggy. If using, stir in the lemon zest here for an extra pop of flavor.

4. Spread the Filling: Evenly spread the raspberry mixture over the entire surface of the crescent roll dough, leaving a small border (about 1/2 inch) around the edges. This ensures the filling is distributed throughout each roll.

5. Roll Up the Dough: Starting from one of the long sides, carefully roll the dough tightly into a log. Take your time to keep the roll as uniform as possible. Once rolled, pinch the seam closed to seal the log.

6. Slice the Rolls: Using a sharp knife or a piece of unflavored dental floss, slice the log into 8-10 equal pieces, about 1 to 1.5 inches thick. Arrange these slices cut-side up on your prepared baking sheet, leaving a little space between each roll to allow for expansion.

7. Bake Until Golden: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the rolls are golden brown and the filling is bubbly. The golden color on the outside indicates they are cooked through and have a lovely texture.

8. Prepare the Glaze and Finish: While the rolls are baking or cooling slightly, whisk together the powdered sugar, 1 tablespoon of milk or cream, and vanilla extract in a small bowl until smooth. If the glaze is too thick, add more milk or cream a teaspoon at a time until it reaches a pourable consistency. Once the rolls are out of the oven and have cooled for a few minutes, drizzle the glaze generously over them. Serve warm and enjoy!