Lemon Sweet Rolls

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.

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.

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.

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.

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

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.

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