Step 1

Mix the milk and sugar together in a small bowl, then sprinkle the yeast over the top and leave to sit for 5 minutes.

Step 2

Put the flour, eggs, salt and melted butter in the bowl of a stand mixer fitted with the dough hook attachment. Give the yeast mixture a stir and tip into the bowl. Mix on low speed to combine everything for 2 minutes, then increase the speed to medium and mix until smooth and glossy, about 6 minutes. The dough will be very soft, so don’t worry if it doesn’t pull away from the sides of the bowl easily.

Step 3

Set your oven to dough proofing setting (or steam-only setting, if you don’t have dough proofing), 38ºC/100ºF. Put the uncovered bowl in the oven for 40 minutes, after which the dough should have doubled in size.

Step 4

While the dough proves, make the filling by rubbing the lemon zest into the sugar with your fingertips. Mix in the soft butter and set aside.

Step 5

When the dough has finished the first prove, scrape it out of the bowl onto a floured bench. Gently press to knock out any large air bubbles, then roll it into a rectangle about 40cm/16 inches wide and 30cm/12 inches long.

Step 6

Using an offset spatula or the back of a spoon, gently spread the butter and sugar mixture all over the dough, leaving a half inch of space on one of the long edges.

Step 7

Roll the dough up tightly from the other long side, so you have a 40cm/16 inch long spiral. Put the entire roll into the fridge for 40 minutes or the freezer for 20 minutes; this makes it much easier to slice into pretty buns.

Step 8

Carefully cut the chilled dough into 12 even pieces with a serrated knife. Lightly grease your baking pan, or line with parchment paper, and arrange the rolls evenly into it.

Step 9

Set oven to dough proving setting (or steam only setting) again, 38ºC/100ºF. Put the uncovered dish in the oven for 30 minutes. The rolls should look puffy and be starting to fill out the baking dish.

Step 10

Set oven to 350ºF/180ºC, combi steam setting (if you have variable steam settings, use 30% – if you can’t vary your steam, just set to combi steam and let the oven take care of the humidity). Leave the pan in the oven while it heats up. Bake the rolls until deep golden brown and risen, about 25 minutes. Remove from oven and spread the cream cheese frosting over the hot rolls – it will melt in slightly and form a glaze as they cool. Serve warm or at room temperature.

Step 11

Mix this up while your lemon buns are baking. Put all the ingredients into the bowl of a stand mixer and mix on low speed until smooth and creamy.