To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes.

In a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.

To the dry ingredients add the whisked eggs, vanilla, lemon zest and softened butter and mix.

Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.

Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise for 1-1.5 hours, or until the dough doubles in size.

While the dough rises, make the filling by mixing butter, brown sugar, white sugar, lemon zest, lemon juice and salt together in a small bowl.

Grease a 9×13" casserole dish and set aside.

Once the dough has risen, remove it from the bowl, punch the dough to release the air, and roll it out on a lightly floured surface into about an 18 x 12 inch rectangle.

Spoon the prepared filling over the dough and spread it evenly.

Roll up the dough tightly into a long log shape starting from the end closest to you. Cut off a bit of the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.

Place the rolls in the greased casserole dish and pour room temperature heavy cream in between each roll. Cover with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.

Preheat the oven to 350 degrees about 15 minutes before the rolls are done proofing.

Once the rolls have proofed, bake for 20-25 minutes, or until a light golden color.

While they bake, make the cream cheese frosting by mixing the softened butter until pale and fluffy.

Add in the cream cheese and mix until combined.

Sift the powdered sugar into the mixture a little at a time and mix until all is combined.

Add in lemon zest and lemon juice and combine until fluffy.

Let the rolls cool for 5 minutes, then cover with the cream cheese icing and serve!