In the bowl of a standing mixer with the dough hook attached, add the warmed milk (about 110 degrees Fahrenheit) and sprinkle the yeast over the top. Let it sit for about five minutes or until foamy.

Stir in the melted butter, egg, sugar, lemon zest, and 1 cup of flour. Add the salt and remaining flour, mixing on a low speed as you add until completely incorporated.

Knead using the dough hook for about 5 minutes or until the dough is smooth and soft. Place the dough into a lightly greased bowl, turning the dough over so all sides are greased. Cover and let rise in a warm place for 1 hour or until the dough has doubled in size.

When the dough has doubled in size, transfer it to a lightly floured surface. Let it rest for about 10 minutes.

While the dough is resting, combine the filling ingredients into a soft, crumbly mixture. Lightly grease a 10 inch cake pan or deep pie plate, or a 10 inch square baking dish.

After 10 minutes rest time, roll the dough into a rectangle, about 14×8 inches.

Spread the filling mixture evenly over the rectangle of dough. Then, roll the dough up lengthwise into a 14-inch log. Cut into 8 to 10 even sized rolls (I use a measuring tape and mark score lines with a sharp knife before cutting to ensure evenly sized rolls).

Arrange the rolls in the prepared baking dish. Cover with a clean towel or plastic wrap and let the rolls rise in a warm place for about an hour or until they’ve doubled in size.

Near the end of the rise time, preheat the oven to 375 degrees Fahrenheit. When the rolls are doubled and fluffy, bake them for 20 to 24 minutes or until golden brown on top. (See Note)

Whisk the glaze ingredients together and pour over the warm sweet rolls. Use a spatula to spread the glaze around evenly. It will drip into all the layers of the rolls. Add extra lemon zest for garnish and serve warm.