Prepare the Dough:

Activate the Yeast: In a small bowl, mix the warmed milk, granulated sugar, and yeast. Let sit for 5-10 minutes until foamy.

Mix the Dough: In a large bowl, combine the flour and salt. Add the softened butter, eggs, and the yeast mixture. Stir until a dough forms.

Knead and Rise: Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling:

Mix Filling Ingredients: In a small bowl, combine the softened butter, granulated sugar, lemon zest, and lemon juice until smooth.

Assemble the Rolls:

Roll Out Dough: Roll the dough into a 12x18-inch rectangle on a lightly floured surface.

Spread Filling: Spread the lemon filling evenly over the dough.

Roll and Cut: Roll the dough tightly into a log, starting from the long edge. Cut the log into 12 equal pieces.

Arrange and Rise: Place the rolls into a greased 9x13-inch baking dish. Cover and let rise for 20-30 minutes.

Bake:

Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.

Prepare the Glaze:

Make the Glaze: In a medium bowl, beat the softened cream cheese, butter, powdered sugar, lemon juice, and lemon zest until smooth.

Finish and Serve:

Glaze the Rolls: Spread the lemon cream cheese glaze over the warm rolls.

Serve: Serve warm and enjoy the tangy sweetness.