Prepare the Dough

1. Warm the milk until it feels like a warm bath on your wrist. Stir in a spoonful of sugar and the yeast. Let it sit for 5-10 minutes until foamy.
2. Add melted butter, eggs, lemon zest, remaining sugar, and salt. Gradually add flour until a soft dough forms. Knead for 8-10 minutes by hand or 5-6 in a mixer until smooth.
3. Cover the bowl and let the dough rise in a warm spot until doubled in size, about 1 hour.

Make the Lemon Curd Filling

1. In a small saucepan, whisk together lemon juice, zest, sugar, and eggs until smooth. Cook on low to medium-low heat, stirring constantly, until thickened. Stir in butter until glossy and chill.

Assemble the Rolls

1. Roll the risen dough into a rectangle on a lightly floured surface. Spread a thin layer of softened butter over the dough, then spread the lemon curd.
2. For a cream cheese filling, mix softened cream cheese with powdered sugar and lemon zest, then dot over the curd. Roll tightly from the long side and slice into 10-12 rolls.
3. Place rolls in a greased baking dish with space between each one. Cover and let them rise for 30-45 minutes.

Bake

1. Preheat your oven to 350°F. Bake until the tops are lightly golden and the centers are set, about 22-28 minutes.
2. Let them cool for 10 minutes before frosting.

Frosting Options

1. For cream cheese frosting, beat softened cream cheese and butter until smooth, then add powdered sugar, lemon zest, a splash of lemon juice, and salt.
2. For a quick lemon glaze, mix powdered sugar with lemon juice and a bit of milk until drizzling consistency.