Frosted Lemon Rolls

Ingredients for the Lemon Rolls

• 1 ¼ cups (300 ml) whole milk
• 2 ¼ teaspoon active dry yeast
• 1 teaspoon granulated white sugar (to bloom the yeast)
• 4 ¾ cups (593 g) all-purpose flour, spooned and leveled
• 1 ½ teaspoon salt
• 2 tablespoon (25 g) granulated white sugar
• 2 eggs, whisked
• ½ cup (112 g) unsalted butter, very softened
• ½ tablespoon vanilla
• 2 tablespoon (20 g) lemon zest (about 2 lemons zested)

Ingredients for the Lemon Filling

• ½ cup (112 g) unsalted butter, very softened
• ½ cup (110 g) brown sugar
• ½ cup (100 g) granulated white sugar
• 2 tablespoon (20 g) lemon zest (about 2 lemons zested)
• 2 tablespoon (30 ml) fresh lemon juice
• ¼ teaspoon salt
• ¼ cup (60 ml) heavy cream (for pouring in between the rolls)

Ingredients for the Lemon Cream Cheese Frosting

• ¼ cup (56 g) unsalted butter, softened
• 4 oz (113 g) cream cheese, cold
• ¾ cup (97 g) powdered sugar
• ½ tablespoon (5 g) lemon zest (about ½ lemon zested)
• ½ tablespoon fresh lemon juice