1) For the pasta: crumble the yeast in a small bowl with 2 tablespoons of warm milk and a pinch of sugar. You do rest for 10 minutes.

2) Work the flour with the baking powder, the rest of the warm milk, the beaten egg with 100 ml of water and the leftover sugar, the lemon zest and 8 g of salt in the bowl of the mixer, until you get a homogeneous mixture; then add the soft butter into small pieces, continuing to knead.

3) Cover the container with a damp cloth and do rise for 1 hour in a warm place; then transfer the dough to the fridge overnight (or let it rise out of the fridge until it has tripled in volume).

4) Roll out the dough with a rolling pin in a rectangle of about 50×40 cm and stuff it by distributing the cold melted butter and the granulated sugar mixed with cinnamon over the entire surface.

5) Roll up starting from a long side and cut the cylinder obtained in 16 washers of the same thickness.

6) Arrange the rolls in one baking tray lined with baking paper, cover with plastic wrap and do rise 1 hour. Bake a 180 ° for 25-30 minutes.

7) Dissolve the icing sugar with very little water at a time e distribute the icing on freshly baked rolls.