1. Prepare the dough. In the large bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the warmed milk (110 °F), instant yeast, egg, sugar, lemon zest and melted butter, and salt. Whisk by hand until the mixture becomes foamy.

2. Add the flour and knead. Add the 3½ to 4¼ cups flour (begin with the lower amount). Using the dough‑hook attachment, knead on medium speed for about 3 minutes. If you’re working without a stand mixer, stir until a dough comes together, then transfer it to a floured surface and knead by hand for around 5 minutes. The dough should feel slightly tacky but not stick to your finger. If it does stick, add flour one tablespoon at a time until it no longer sticks. Avoid adding too much flour.

3. First rise. Lightly oil a clean bowl. Place the dough in the bowl, coat it lightly with oil, cover with plastic wrap, and let it rise in a warm spot until it doubles in size (approximately 1 hour, depending on ambient temperature).

4. Roll out dough. After the dough has finished rising, gently place it onto a floured work surface. Use a floured rolling pin to roll it into a rectangle roughly 16″ by 12″ (about 40 × 30 cm).

5. Prepare the filling. In a bowl, mix together the granulated sugar and 1½ tablespoons lemon zest. Dot the 5 tablespoons softened butter all over the rolled‑out dough; then use the back of a spoon or an offset spatula to spread the butter evenly across the surface. Sprinkle the lemon‑sugar mixture evenly over the buttered dough.

6. Shape the rolls. With the long side facing you, tightly roll the dough rectangle into a long log. Pinch the seam closed. To make cutting easier, cut the log in half. Then use a sharp knife or dough cutter to cut each half into 6 equal pieces, giving you 12 rolls total.

7. Second rise in dish. Grease a 9″×13″ (approx. 23 × 33 cm) baking dish with 1 tablespoon of melted butter. Place the 12 rolls in the dish, leaving a little space between each. Cover with plastic wrap and let them rise in a warm spot until puffed and nearly touching (about 45‑60 minutes, depending on temperature).

8. Preheat oven & bake. Preheat your oven to 350 °F (approx. 175 °C). After the rolls have puffed up, remove plastic wrap and brush the tops with 1 tablespoon melted butter. Bake for 28‑30 minutes, checking at 25 minutes. If not yet golden brown, bake an additional 5–10 minutes or until golden brown and cooked through. If the tops are browned but the centers not yet done, tent with foil and continue baking until done.

9. Make the glaze. While the rolls are baking (or right after removing them), prepare the lemon cream‑cheese glaze. Using a large bowl, whip together the cream cheese and softened butter until the mixture is completely smooth. Add the powdered sugar, pinch of salt, and lemon juice. Beat until you have a smooth, pourable consistency. Adjust by adding more lemon juice if you prefer it thinner, or more powdered sugar if you want thicker.

10. Glaze & garnish. As soon as the rolls are out of the oven (and still warm in the dish), drizzle the glaze over them. Scatter lemon slices and extra lemon zest on top for garnish. Serve the rolls right away while warm.