Bloom yeast by combining 1 packet of active dry yeast, 1 teaspoon of sugar, and 1 cup of warm milk in a bowl. Let sit for about 10 minutes until frothy.

In a stand mixer, combine 4 cups of flour, ¼ cup of sugar, and 1 teaspoon of salt. Add 2 eggs, 2 tablespoons of lemon zest, 1 teaspoon of vanilla, and ½ cup of butter. Mix in the bloomed yeast until a soft dough forms.

Knead the dough on medium speed for about 7-10 minutes until smooth and elastic.

Shape the dough into a ball, place in a greased bowl, cover with a towel and let rise in a warm area for 1 to 1.5 hours until doubled in size.

In a mixing bowl, combine ½ cup of softened butter, ⅓ cup of brown sugar, 2 tablespoons of lemon zest, 2 tablespoons of lemon juice, and a pinch of salt. Mix until smooth to create the filling.

Roll out the dough into a rectangle. Spread the lemon filling evenly over the dough, roll tightly, and slice into 12 pieces. Arrange in a greased dish.

Cover the rolls and let rise for about 1 hour until puffy.

Preheat oven to 350°F. Bake for 20-25 minutes until golden brown.

Prepare the frosting by beating ½ cup of butter until fluffy. Gradually add 8 ounces of cream cheese, 1½ cups of powdered sugar, 1 tablespoon of lemon zest, and 1 tablespoon of lemon juice. Whip until creamy.

Once rolls have cooled slightly, frost generously while still warm.