Step 1

Dissolve yeast in warm water; set aside. In a large bowl of your electric mixer with dough hook attachment, mix milk, sugar, melted butter, salt, lemon zest, and egg. Add 2 c flour and mix until smooth. Add yeast mixture alternating with remaining flour. Mix until smooth. Pour dough onto a floured flat surface and knead for 5 minutes. Place in an oiled bowl, cover, and let rise until doubled in size (about 2 - 2 1/2 hours).

Step 2

When doubled in size, punch down dough. Roll or press out dough with fingers until approximately 15 x 9-inch rectangle. Spread melted butter all over the dough. Top with the filling mixture.

Step 3

Beginning on the long side of the dough, roll up, jelly-roll style. Pinch ends and bottom of the dough to keep lemon filling inside. Cut into 12 even rolls. Pinch the bottom of each roll slightly to keep filling inside. Place pinched side down in a buttered 9 x 13-inch dish.

Step 4

Cover and let rise until doubled in size about 1 hour.

Step 5

Heat oven to 350 degrees. Place the risen rolls in the oven and bake for 30 to 35 minutes until golden brown. Let cool then frost with Cream Cheese Frosting.

Step 6

In a small bowl, mix 1 cup of sugar with the juice of one lemon. Work together until it resembles clumpy, wet sand.

Step 7

Depending on how much juice the lemons yield, you may need more, or less, juice.

Step 8

Beat butter and cream cheese until smooth.

Step 9

Slowly at powdered sugar and lemon juice.

Step 10

Mix until smooth. Top cooled rolls and spread evenly.