Lemon Cinnamon Rolls

Warm the milk to about 110 degrees.

In a bowl, combine the warm milk, yeast, and sugar. Let it bloom for about 5 minutes.

In a large mixing bowl, combine the flour and salt.

Add the bloomed yeast mixture, sugar, eggs, softened butter, vanilla, and lemon zest to the flour.

Mix until a dough forms, then knead until smooth.

Let the dough rise in a warm place until doubled in size, about 1 hour.

In a bowl, mix the softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, and salt until well combined.

Roll out the dough on a floured surface into a rectangle.

Spread the lemon filling evenly over the dough.

Roll the dough tightly and cut into rolls.

Place the rolls in a greased baking dish.

Pour heavy cream over the rolls.

Preheat the oven to 350 degrees.

Bake the rolls for 20-25 minutes until golden brown.

In a bowl, beat the softened butter and cream cheese until smooth.

Gradually add powdered sugar, lemon zest, and lemon juice, mixing until creamy.

Spread the frosting over the warm rolls before serving.