For the dough, mix 1 cup of cream with 1 tablespoon of lemon juice, 1/2 cup of sugar (90g), 1/2 cup of butter (100g), 1 teaspoon of salt, 2 envelopes of active dry yeast (14g), and 1/2 cup of warm water (120ml). Add the eggs, beaten until just combined. Gradually add the flour to form a smooth dough.
For the filling, beat together 2 packages of cream cheese (227g each), 3/4 cup of sugar (135g), 1 egg beaten until just combined, and 2 teaspoons of vanilla extract. Add a pinch of salt.
For the glaze, mix together 2 cups of confectioner's sugar (300g) and 1/4 cup of milk (60ml). Beat in 2 teaspoons of vanilla extract.
For the dough, mix 1 cup of cream with 1 tablespoon of lemon juice, 1/2 cup of sugar (90g), 1/2 cup of butter (100g), 1 teaspoon of salt, 2 envelopes of active dry yeast (14g), and 1/2 cup of warm water (120ml). Add the eggs, beaten until just combined. Gradually add the flour to form a smooth dough.
For the filling, beat together 2 packages of cream cheese (227g each), 3/4 cup of sugar (135g), 1 egg beaten until just combined, and 2 teaspoons of vanilla extract. Add a pinch of salt.
For the glaze, mix together 2 cups of confectioner's sugar (300g) and 1/4 cup of milk (60ml). Beat in 2 teaspoons of vanilla extract.
Melt the butter with cream cheese, lemon juice, sugar, and salt in a medium saucepan over medium heat, stirring occasionally until smooth
Remove from heat and let cool slightly. Reserve
Dissolve the yeast in warm water and let stand for 5 minutes
Add the reserved mixture and eggs, beating to combine
Gradually add the flour to form a smooth dough
Cover and refrigerate for 8 hours
Bake the rolls at 220°C (425°F) for about 20 minutes, or until lightly browned
For the glaze, beat together confectioner's sugar, milk, and vanilla extract
Drizzle over the warm rolls and serve at room temperature.
