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Combine the lukewarm milk, yeast, and sugar in a stand mixer bowl and set aside for a few minutes to activate.
Add the flour and salt and stir with a spatula or spoon until a shaggy dough forms.
Add the cooled melted butter and eggs and mix to combine.
Using the dough hook, knead the dough for 8-10 minutes until smooth and elastic.
Cover the bowl with cling wrap or a damp towel and allow it to rise in a warm space for roughly an hour.
While the dough is rising, mix the filling ingredients in a medium-sized bowl until combined.
In a stand mixer, whip the butter until smooth, then add cream cheese and whip until smooth.
Add vanilla, lemon zest, and icing sugar, and whip until super smooth.
Once the dough has risen, turn it out onto a floured surface and roll it into a rectangular shape.
Dollop the filling over the dough and spread it to the edges.
Carefully roll the dough away from you to form a log and slice it into 12 even pieces.
Place the scrolls in a butter-greased baking dish and allow to rise for 45 minutes.
Preheat your oven to 180°C/350°F.
Pour the warm cream over the scroll dough just before baking.
Bake the scrolls for 20 minutes, then allow to cool for 20 minutes before frosting.
Dollop the frosting over the scrolls and sprinkle with flakey sea salt if desired.