In a small bowl, combine 2 ¼ teaspoons of active dry yeast and 1 tablespoon of granulated sugar with ¾ cup of warmed whole milk (about 110°F). Let this mixture sit for about 10 minutes, or until it becomes frothy and bubbly.

In a stand mixer bowl, whisk together 4 cups of all-purpose flour, 1 teaspoon of salt, and the remaining sugar. Add in 1 large egg, ¼ cup of softened butter, the lemon zest, and the vanilla extract. Slowly pour the activated yeast mixture into the dry ingredients, then mix on low speed until combined.

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

Shape the kneaded dough into a ball and place it in a greased bowl, turning to coat. Cover the bowl with a clean kitchen towel and let it rise for 1 to 1.5 hours, or until the dough has doubled in size.

Prepare the filling by mixing ¼ cup of softened butter, ½ cup of brown sugar, ¼ cup of granulated sugar, 2 tablespoons of lemon zest, 2 tablespoons of fresh lemon juice, and a pinch of salt in a medium bowl.

Once the dough has risen, punch it down gently to release the air. On a lightly floured surface, roll the dough into a rectangle approximately 18x12 inches.

Spread the prepared filling evenly across the dough, reaching all the edges.

Starting from one long edge, carefully roll the dough tightly into a log shape. Cut the log into 12 equal pieces.

Arrange the rolls in a greased baking pan. Pour ½ cup of heavy cream between them in the pan.

Cover the pan and let the rolls proof in a warm area for about 1 hour, or until they double in size.

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.

Prepare the frosting by beating together 4 ounces of cold cream cheese and ¼ cup of softened butter until smooth. Gradually add in 2 cups of powdered sugar, followed by lemon zest and lemon juice, mixing until fluffy.

Allow the baked lemon rolls to cool for 5 minutes. Spread the cream cheese frosting over the warm rolls.