Step 1

Combine the flour, milk, 3 tablespoons granulated sugar, melted butter, egg, yeast, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Knead on medium speed until the dough is smooth and elastic, about 7 minutes. The dough will still be sticky.

Step 2

Transfer the dough to a generously floured counter. Roll into a rectangle measuring approximately 10 by 18 inches (25 by 46cm).Whisk together the remaining granulated sugar with the lemon zest in a small bowl. Dot the 4 tablespoons softened butter over the dough. Spread evenly, leaving a border of about 1/2 inch around the sides. Sprinkle the sugar-zest mixture evenly over the butter.

Step 3

Starting from one long end, roll the dough up into a log. Use a sharp knife or bench scraper to cut the log into 12 equal rolls. Place on a parchment- or silicone mat-lined sheet pan.

Step 4

Transfer to the oven and turn it on. Let the rolls rise in the oven until doubled in size, about 1 hour.Remove the rolls from the oven.

Step 5

Once the oven is hot, return the rolls to the middle rack and bake until golden brown, about 18 minutes.

Step 6

While the rolls bake, make the frosting. Combine the cream cheese, butter, powdered sugar, and lemon juice in a large bowl or clean stand mixer bowl. Beat on medium speed until smooth and well combined.

Step 7

Evenly spread the frosting over the warm rolls. Garnish with lemon zest and serve.