Step 1: Make the Dough

1. In the large bowl of a stand mixer, whisk together 1 1/2 cups warm whole milk (110°F), 2 1/4 teaspoons instant yeast, 1 large egg, 3 tablespoons granulated sugar, 2 teaspoons lemon zest, 3 tablespoons melted unsalted butter, and 1/2 teaspoon salt until foamy.
2. Add 3 1/2 cups bread flour and use the dough hook attachment to knead on low speed for 3 minutes. If the dough is sticky, add more flour, 1 tablespoon at a time, up to 4 1/4 cups, until it’s tacky but doesn’t stick to a clean, dry finger. (By hand: Mix with a spatula until a dough forms, then knead on a floured surface for 5 minutes.)
3. Lightly grease a bowl with olive oil or butter, place the dough in it, and coat lightly with oil. Cover with plastic wrap and let rise in a warm spot for about 1 hour, until doubled in size.

Tip: To speed up rising, place the bowl in a turned-off oven with a pan of hot water for a warm, humid environment.

Step 2: Prepare the Filling

1. In a small bowl, mix 3/4 cup granulated sugar with 1 1/2 tablespoons lemon zest until well combined.

Tip: Rub the zest into the sugar with your fingers to release the lemon oils for extra flavor.

Step 3: Roll and Fill the Dough

1. Once risen, turn the dough onto a lightly floured surface. Roll into a 16×12-inch rectangle using a floured rolling pin.
2. Spread 5 tablespoons softened unsalted butter evenly over the dough with a spoon or offset spatula.
3. Sprinkle the lemon-sugar mixture evenly over the butter.
4. Starting with the long side facing you, tightly roll the dough into a log. Pinch the seam to seal.
5. Cut the log in half, then slice each half into 6 equal pieces (12 rolls total) using a sharp knife or dough cutter.

Tip: Use dental floss to cut the rolls for clean slices—slide it under the log, cross over the top, and pull to cut.

Step 4: Second Rise

1. Grease a 9×13-inch baking dish with 1 tablespoon melted unsalted butter.
2. Place the 12 rolls in the dish, leaving a little space between each. Cover with plastic wrap and let rise in a warm spot for 45–60 minutes, until puffy and touching.

Tip: For overnight rolls, refrigerate after this step for up to 12 hours. Let sit|i at room temperature for 30 minutes before baking.

Step 5: Bake

1. Preheat the oven to 350°F (175°C).
2. Remove the plastic wrap, brush the rolls with 1 tablespoon melted butter, and bake for 28–30 minutes, until golden brown. Check at 25 minutes—if browning too fast, tent with foil; if not cooked through, bake longer.
3. Remove from the oven and let cool slightly.

Tip: The rolls should sound hollow when tapped and feel soft but set.

Step 6: Make the Lemon Cream Cheese Glaze

1. In a large mixing bowl, beat 4 ounces cream cheese and 2 tablespoons softened unsalted butter until smooth.
2. Add 1 1/4 cups powdered sugar, a pinch of salt, and 2 tablespoons lemon juice. Beat until smooth and pourable. Adjust with more lemon juice for a thinner glaze or more powdered sugar for a thicker one.

Tip: Beat well to avoid lumps, and taste to balance the tanginess.

Step 7: Glaze and Serve

1. Drizzle the glaze over the warm rolls in the baking dish.
2. Garnish with lemon slices and a sprinkle of lemon zest.
3. Serve warm for the best flavor.

Tip: Use a spoon or piping bag to drizzle the glaze for a pretty presentation.