Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)

Add the granulated sugar, all-purpose flour (start with 550 g and add the last 10 g if needed), lemon zest, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.

Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.

Add the dough to a clean large bowl, and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.

While the dough rises, add lemon zest into a bowl with granulated sugar. Rub it together to release all of the lemon zest flavor, until it looks like wet sand.

In a separate bowl, add melted butter and lemon juice and mix it together. Set both bowls aside.

After the first rise, it should now be double in size. Punch the air out of the dough and roll out your dough on a lightly floured surface into a large square of 48x33 cm / 19x13 inches, so they are about 5 mm thick with a rolling pin. Brush the melted lemon butter on the rolled out dough and sprinkle with the lemon zest sugar. Then roll it into a log.

Using a piece of unflavored dental floss or a serrated knife cut 12 rolls. Place them in a 33 x 23 cm (13 x 9 inch) baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 45 minutes under some plastic wrap and a tea towel.

Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.

After the second rise, bake them for 23-25 minutes on the second lowest rack. For the last 3-5 minutes of the baking time, if needed, cover the rolls with aluminium foil, to prevent too much browning.

While they bake, prepare the frosting. Once the rolls are baked let them cool down on a wire rack for 5 minutes before adding cream cheese frosting.

In a mixing bowl, start by creaming the butter for 1 minute on high speed. Then add the cream cheese and cream it together with the butter until smooth, about 30 seconds.

Sift the powdered sugar and add it to the bowl with the lemon juice and vanilla extract. Mix it together with the butter until smooth and combined.

Spread the frosting over the rolls with a spoon.