Soft & Fluffy Lemon Sweet Rolls

The method's theirs. Go give them the click.

Ingredients

2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
1/4 cup (50g) granulated sugar
1/2 teaspoon salt
1 teaspoon lemon zest
3/4 cup (180ml) whole milk
3 Tablespoons (43g) unsalted butter
2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
1 large egg, at room temperature
1/4 cup (4 Tbsp; 56g) unsalted butter, extra softened
3/4 cup (150g) granulated sugar
1 teaspoon pure vanilla extract (or vanilla bean paste)
1 Tablespoon lemon zest (packed Tablespoon, it’s a lot of zest!)
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
1 Tablespoon (14g) unsalted butter, softened to room temperature
3/4 cup (90g) confectioners’ sugar
2 Tablespoons (30ml) lemon juice
optional: extra lemon zest for garnish

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