Lemon Cream Cheese Sweet Rolls

Ingredients

Dough

• 2 1/4 tsp active dry yeast
• 1 1/4 cups whole milk
• 1/4 cup sugar
• 2 egg yolks
• 4 cups gold medal™ all purpose flour
• 1 tsp kosher salt
• 1/4 cup unsalted butter

Filling

• 1 cup granulated sugar
• 3 tbsp finely grated lemon zest
• pinch kosher salt
• 1/2 cup unsalted butter

Frosting

• 8 oz cream cheese
• 1/4 cup unsalted butter
• 2 cups powdered sugar
• 1 tbsp lemon juice
• 2 tsp lemon zest
• pinch kosher salt

Instructions

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine yeast, warm milk, and 1/4 cup sugar. Let stand about 5 minutes until foamy. Add the egg yolks, flour, and salt; mix on medium speed until a shaggy dough forms.
2. Beat in half of the butter pieces (2 tablespoons) until the butter is incorporated into the dough. Add the remaining butter pieces (2 tablespoons) and mix until butter is incorporated into the dough.
3. Knead the dough for 6 minutes on medium speed until smooth and elastic. Shape the dough into a ball, place it in a lightly oiled bowl and cover with plastic wrap. Let rise at room temperature until doubled in size, 1 to 2 hours.
4. Meanwhile, in a small bowl, mix 1 cup sugar and 3 tablespoons lemon zest using your fingers to rub the zest into the sugar. Stir in a pinch of salt and set aside.
5. Using your hands or a rolling pin, flatten the dough into a 16x12-inch rectangle. Spread 1/2 cup softened butter over the dough, leaving a 1-inch border along one of the 16-inch sides. Sprinkle the lemon-sugar mixture over the butter in a thick, even layer.
6. Starting with the long end opposite the 1-inch border, roll the dough into a tight spiral and pinch the border edge of the dough into the roll to seal. Cut the log in half using a sharp serrated knife. Cut each half into 6 rolls and place in a greased 13x9-inch baking pan.
7. Cover with plastic wrap and allow the rolls to rise at room temperature for 1 hour, or until doubled in size.
8. Meanwhile, heat oven to 350°F.
9. Bake for 20 to 22 minutes or until golden brown. Remove from the oven to a cooling rack.
10. Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in 1/4 cup softened butter until smooth. Gradually beat in the powdered sugar, followed by the lemon juice, 2 teaspoons lemon zest, and salt. Beat until smooth. Spread the frosting over the warm rolls and serve.