In a small bowl, mix the warm milk with 1 tablespoon of the sugar and the dry yeast. Let it sit for 10 minutes until foamy.

In a blender or large bowl, combine the flour, egg, salt, remaining sugar, melted butter, and the frothy yeast mixture. Blend or stir until it forms a shaggy dough.

Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp towel, and let it rest in a warm spot for about 1 hour.

Punch down the risen dough and roll it into a rectangle—about 12x16 inches. Brush the surface evenly with the 90g of melted butter.

In a small bowl, mix the cinnamon and moscabado sugar, then sprinkle it over the buttered dough. Add nuts if desired.

Starting from the long side, roll the dough tightly into a log. Cut into 12 even slices and place them in a greased 9x13-inch baking pan. Let them rise for another 30–45 minutes.

Preheat your oven to 350°F (180°C). Bake the rolls for 30–40 minutes until golden brown and the centers feel springy.

While the rolls are still hot, whisk together powdered sugar and lemon juice (or milk) until smooth and drizzle over the warm rolls.