1. In the large bowl of a stand mixer, combine the lukewarm milk, yeast, egg, sugar, lemon zest, melted butter, and salt. Whisk it together by hand until it gets foamy.
2. Add the flour to the mixture and use the stand mixer with a dough hook attachment to knead the dough for 3 minutes.
3. Lightly oil a bowl with some olive oil. Place the dough in it, coating it lightly with the oil, then cover the bowl with plastic wrap.
4. Once the dough has risen, turn it out onto a lightly floured surface.
5. In a bowl, combine the granulated sugar and lemon zest, mixing well.
6. Dot the softened butter all over the rolled-out dough, then use the back of a spoon to spread it evenly across the surface.
7. Sprinkle the lemon-sugar mixture over the butter on the dough.
8. Starting with the long side facing you, roll the dough tightly and pinch the seam closed.
9. Use a sharp knife to cut each half into 6 equal pieces to make a total of 12 rolls.
10. Grease a 9”x13” baking dish with 1 tablespoon of melted butter and place the rolls in it.
11. Cover the dish with plastic wrap and let rise again for 45 to 60 minutes.
12. Preheat your oven to 350°F. Once the rolls have puffed up, brush them with melted butter.
13. Bake for 28 to 30 minutes, checking for a golden brown color.
14. Remove from the oven and set aside to cool slightly.
15. In a separate bowl, add the cream cheese and softened butter and beat until smooth.
16. Add the powdered sugar, salt, and lemon juice, beating until smooth.
17. Drizzle the glaze over the warm Lemon Rolls and garnish with lemon slices and lemon zest.
18. Serve warm and enjoy!
