1. Dissolve the yeast and sugar in the lukewarm milk, then knead with the flour, egg, soft butter and salt to a smooth dough; cover and let rise for 1 hour.
2. For the filling, mix the ground hazelnuts with the granulated sugar, cream, cinnamon and egg white into a spreadable paste.
3. Roll the dough into a rectangle of about 40x30 cm and spread the filling evenly over it, leaving 2 cm free along one long side.
4. Roll up tightly from the long side, cut into 12 equal slices and set them on a lined tray or in a cake tin; let rise for another 20 minutes.
5. Bake in an oven preheated to 180 °C for 20-25 minutes until golden.
6. Mix the icing sugar with the lemon juice into a thick glaze and drizzle over the still-warm swirls.
Tip: Cut the roll with a sharp knife or with thread - that way the swirls aren't squashed flat.
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