Make the filling: Mix sugar with ½cup water and cook for a few minutes until syrupy.
Add honey, butter, lemon juice and rind. Take off the heat and stir in poppyseeds and spices. Keep the filling warm.
Make the dough: Warm milk gently and dissolve the yeast in it.
Mix flour, butter and sugar until the mixture forms crumbs. Add egg yolk, the milk with the yeast, and the salt. Knead the mixture well and divide it into 4portions.
Stretch each portion into a thin sheet. Spread onequarter of the filling on each piece of dough. Roll them up tightly and press ends to make a secure closing.
Beat the egg yolk with 1teaspoon water. Brush the rolls with the egg-yolk glaze and let them rise while the egg is getting dry.
Place the rolls in a cool spot (refrigerator will do) for 1 to 2 hours, until firm. Preheat the oven to 375°F.
Now brush the rolls with beaten egg white, and prick with a fork in 3 or 4 places.
Place rolls on a baking sheet and bake in the preheated oven for 40 minutes.
Variation
Make a walnut filling in the same way, but add 2tablespoons crumbs of spongecake or other plain cake to the filling ingredients.