Ingredients

¼ozactive yeast,(1 envelope or 2½ tsp)

¾cupmilk,(warmed to about 100 degrees F)

½cupunsalted butter,(1 stick), softened at room temperature for an hour

2eggs,large

¼cupwhite sugar

2tspvanilla extract

1lemon,zested

4½cupsall-purpose flour

½tspsalt

¼tspnutmeg

¾cupsugar

1lemon,zested

4tbspunsalted butter,(½ stick), very soft

⅛tspnutmeg,freshly-ground

¼cuplemon juice,(from 2 lemons)

½cuplemon curd

1lemon,zested and juiced

8ozcream cheese,softened

2cupspowdered sugar

1tspvanilla

Preparation

Sprinkle the yeast over the warmed milk. Let it sit for five minutes.

On low speed, mix the softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk mixture.

Add in the salt and nutmeg.

Quickly add in the remaining flour to make a soft yet sticky dough.

Switch to the dough hook and knead at low speed for about 5 minutes

The dough should be smooth, pliable, and stretchy.

In a lightly greased bowl, put the dough in. Cover with a light layer of oil.

Cover with plastic wrap and a kitchen towel

Let the dough rise for 1 hour or until doubled.

Clean your stand mixer.

Add the sugar and lemon and mix for 15 to 20 seconds just to combine the two and bruise the lemon zest.

Add the butter and nutmeg and whip until thick and creamy.

Slowly add the lemon juice and whip until fully combined.

This will be done twice:

Butter a 13×9-inch baking dish.

On a floured surface, roll half of the dough into a 10×15-inch rectangle.

Spread the dough with half the lemon curd.

Layer on half of the sticky lemon filling.

Roll the dough up tightly, moving from one end to the other and pulling tight.

Using a thread, wrap the thread around the dough in 1 inch to 1½ inch increments, loop and pull (just like the first step in tying a shoelace).

Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.

Repeat with the second half of the dough.

Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled.

Heat the oven to 350 degrees F.

Place the risen rolls in the oven and bake for 30 to 35 minutes, until lightly browned.

While the rolls are baking, whip the lemon juice, lemon zest and cream cheese until light and fluffy.

Add the powdered sugar and blend until smooth and creamy.

Let the rolls rest for a good 10 to 15 minutes.

Drizzle the glaze over the rolls.

Add more zest if preferred.