Activate the yeast

• Warm the milk until lukewarm and stir in the yeast and a spoonful of the sugar.
• Let it sit until foamy.

Make the dough

• Add the flour, remaining sugar, eggs, melted butter and salt to the yeast mixture.
• Knead until a soft, smooth dough forms.

Let the dough rise

• Cover the bowl and leave the dough in a warm place until doubled in size.

Prepare the lemon filling

• Mix the softened butter with the brown sugar, lemon zest and lemon juice until a spreadable paste forms.

Roll and fill

• Roll the dough out into a large rectangle.
• Spread the lemon filling evenly over the dough.

Shape the rolls

• Roll the dough up tightly into a log.
• Cut into even rolls and place them in a baking dish.

Second rise

• Cover and let the rolls rise again until puffy.

Bake

• Bake the rolls until golden and cooked through.

Make the lemon cream cheese frosting

• Beat the cream cheese and butter until smooth.
• Add the powdered sugar and a little lemon juice and beat until creamy.

Frost and serve

• Spread the frosting over the warm rolls.
• Serve gooey and fresh.