Lemon Cream Rolls

### Instructions

#### 1. **Prepare the Dough**
– In a large bowl, combine 2 cups of flour, sugar, salt, and yeast. Stir until evenly mixed.
– In a separate bowl, warm the milk to about 110°F (43°C). Add the warm milk, melted butter, egg, and vanilla extract to the dry ingredients.
– Mix the ingredients together until a dough forms. If the dough feels too sticky, add a little more flour, a tablespoon at a time, until it becomes smooth and slightly tacky.
– Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
– Place the dough in a greased bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.

#### 2. **Make the Lemon Cream Filling**
– While the dough is rising, prepare the lemon cream filling. In a medium bowl, beat the cream cheese and heavy cream together until smooth and creamy.
– Add powdered sugar, lemon zest, lemon juice, and a pinch of salt. Mix until well combined. Set aside.

#### 3. **Assemble the Rolls**
– Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
– Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface and roll it into a rectangle, approximately 12×18 inches.
– Spread the lemon cream filling evenly over the surface of the dough, leaving a small border around the edges.
– Carefully roll up the dough into a tight log, starting from one long edge. Pinch the seam to seal it.
– Slice the dough into 12 even rolls using a sharp knife or dental floss.
– Place the rolls in the prepared baking pan, spacing them evenly apart.

#### 4. **Bake the Rolls**
– Bake the rolls in the preheated oven for 18-22 minutes, or until they are golden brown on top and cooked through.
– Remove from the oven and allow the rolls to cool slightly in the pan for about 10 minutes.

#### 5. **Prepare the Lemon Glaze**
– While the rolls are cooling, prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
– Drizzle the glaze over the warm rolls for a burst of extra lemon flavor.

#### 6. **Serve and Enjoy**
– Once the rolls are fully cooled (or still warm), enjoy the soft, tangy, and sweet goodness of these Lemon Cream Rolls. They are best enjoyed fresh but can also be stored in an airtight container for a few days.

### Tips for Success:
– **Use Fresh Lemons:** Fresh lemon juice and zest will give these rolls the best flavor.
– **Dough Consistency:** If your dough is too sticky, add small amounts of flour as needed. If it feels too dry, add a tablespoon of milk at a time.
– **Make Ahead:** You can prepare the dough and the lemon cream filling the night before. Refrigerate the dough and the filling, and assemble the rolls the next morning for a quicker breakfast.

### Why You’ll Love Lemon Cream Rolls:
These rolls are an absolute treat for lemon lovers! The dough is tender and soft, the lemon cream filling is smooth and tangy, and the lemon glaze adds a sweet, citrusy finish. It’s the perfect balance of flavor and texture. These rolls are sure to be a crowd-pleaser at brunches, gatherings, or as a comforting homemade snack.

Enjoy these Lemon Cream Rolls fresh from the oven, or even warm them up the next day for a delightful breakfast. Whichever way you enjoy them, you won’t be disappointed by the bright and flavorful lemon notes that make these rolls unforgettable. Happy baking!