Lightly grease the sides and bottom of a 9x13-inch baking pan with nonstick baking spray or butter and set aside until needed.

Sprinkle the active dry yeast over the warm water and set aside for 10 minutes, or until the yeast has bubbled up.

In the meantime, in the bowl of an electric stand mixer, combine the flour, sugar, salt, cinnamon, and cardamom, and whisk well to combine.

In a separate bowl, whisk together the milk, melted butter, lemon zest, and eggs, beating until well combined.

Add the wet ingredients, and the active yeast mixture, to the dry ingredients. Using a rubber spatula, stir together to form a shaggy dough.

Place the bowl on the stand mixer and attach the dough hook. Turn the mixer to medium-speed and knead the dough for about 8 to 10 minutes, or the dough is still soft, silky, and pulling away from the edges of the bowl.

Cover the bowl with plastic wrap and set aside for 1 hour, or until it’s puffed up and doubled in size.

In a medium bowl, add both sugars, lemon zest, ground cinnamon, ground cardamom, and salt and mix well to evenly combine.

Cut the butter into small cubes and set aside until needed.

Dust the counter lightly with flour. Scrape the dough out onto the counter and sprinkle the top of the dough with a little more flour. Gently, roll the dough into a rectangle, about 12x18-inches wide.

Spread the softened butter evenly over the dough, leaving a ¼-inch border around the edge. Sprinkle evenly with the lemon sugar mixture. Then sprinkle the raspberries evenly on top of the sugar.

Starting from the long edge closest to you, roll the dough into a log, jelly roll style, keeping it as tight as possible while rolling.

Score the dough lightly into 12 equal pieces. Cut the dough at the score marks using unflavored dental floss.

Carefully arrange the rolls in the prepared pan, making four rows of three cinnamon rolls. Tightly cover the pan with plastic wrap and set aside to rise for about 30 minutes.

30 minutes before you plan on baking, preheat the oven to 350 degrees (F).

Remove the plastic wrap and bake in the preheated oven for 28 to 30 minutes, or until puffed up, golden brown, and cooked through in the center.

Remove the rolls from the oven and set aside to slightly cool as you make your frosting.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth.

Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.

Add in the salt and lemon juice and beat smooth.

Add in the melted white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.

Spread the frosting over the warm rolls. Top with fresh raspberries and serve!