In a class measuring cup, heat milk to 115°F. Dissolve yeast and sugar in warm milk. Allow to proof for 5 minutes. 

Meanwhile, prepare stand mixer with dough hook attachment. Combine flour, salt, sugar and zest in the bowl of a stand mixer. With mixer running on low, slowly add in yeast mixture, followed by lemon juice and butter. Finally, add one egg at a time. Continue mixing until dough pulls together. Knead by hand if necessary. Transfer to a lightly greased large bowl. Cover and allow to rise for 1 hour, or until doubled in size. 

In a small bowl, combine sugar with lemon zest. Toss to disperse zest. 

Prepare work surface with large silicone counter mat, or desired non-stick surface. Roll out dough to a 10x20-inch rectangle. Brush entire surface with melted butter, leaving a 1/2-inch border. Spread sugar mixture over dough. Scatter fresh berries, pressing gently into dough. Drizzle with remaining butter. 

Prepare a 9x13-inch baking pan with parchment, leaving enough overhang to grab later. Lightly grease parchment paper and exposed pan sides with baking spray. 

Starting at one of the shorter ends, tightly roll dough , pinching ends and edges together well. Carefully slice rolled dough into 12 equal pieces. Place in prepared pan. Cover and allow to rise for 1 hour, or until doubled in size. 

Preheat oven to 350°F. Bake for 35-40 minutes, or until centers reach 200°F. 

In a medium bowl, combine sifted powdered sugar with 1 Tbsp lemon juice and water. Mix well to desired icing consistency, adding additional lemon juice as desired. ** (see note)