Prepare the dough: put the dry ingredients in a bowl, then start incorporating the liquid ones (milk and egg).
Knead until a homogeneous dough is obtained, then cover with cling film and let it rise for at least 2 hours or until doubled.
Prepare the filling by mixing the sugar with the lemon peel and melting and warming the butter.
Once the dough has doubled, take it back, deflate it gently with your hands and spread it out on the floured pastry board, creating a rectangular sheet (about 48×35 cm), which you will brush with butter and then sprinkle with lemon sugar.
Tightly roll the dough on itself from the longest side, then divide into 12 swivels of about 4 cm each, gradually arranging them on the baking sheet lined with parchment paper, well spaced from each other.
Let it rise for at least another 30 minutes, then bake at 180 ° C, in a preheated convection oven, for about 30 minutes or until golden brown.
Let the rolls cool well, then prepare the glaze by working the cheese with sugar, lemon juice and grated zest.
Garnish the swivels with the glaze thus obtained.
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