In a large bowl combine milk with yeast and allow to stand for 10 minutes. 

Add the yogurt, sugar, salt, egg and melted butter, and mix well.

Gradually add the flour and mix until the dough forms. Transfer on a lightly floured surface and knead for 3-5 minutes or until smooth and not sticky.

Place back into the bowl, cover with plastic wrap and keep in a warm place to rise for 1 hour or until doubled in size. To speed up the process, preheat your oven to 140°F |60°C, turn it off and keep in the oven for 30 minutes.

On a lightly floured surface, roll out the dough to a thin rectangle, using a rolling pin. Spread the poppy seed filling in an even layer.

Starting at the long edge, roll the dough into a long log. Flour your knife and cut into 12 pieces, about 2 inches thick.

Place the rolls into a greased ( or lined with parchment paper) 9-inch x 13-inch baking dish. Cover with a damp towel and allow to rise until doubled in size, about 30 minutes.

Preheat oven to 175°F |350°C with the rack in the center.

Bake for 25-30 minutes or until lightly golden. Allow to cool down  for 10 minutes before glazing them.

Meanwhile, make the glaze. In a medium bowl whisk all the ingredients for the glaze until lump free.

Spread over the rolls. Enjoy!