Bloom the yeast by mixing active dry yeast, granulated white sugar, and warm milk together; let sit for 10 minutes.

In a large bowl of a stand mixer with a whisk attachment, mix flour, salt, and sugar together.

Add whisked eggs, softened butter, vanilla, and lemon zest to the dry ingredients; mix until combined.

Add the yeast mixture and mix until blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges and springs back when pressed.

Form the dough into a ball, place in a greased bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm place for 1-1 1/2 hours or until doubled in size.

While the dough rises, prepare the lemon filling by mixing softened butter, brown sugar, granulated white sugar, lemon zest, lemon juice, and salt in a small bowl.

Grease a 9×13" casserole dish and set aside.

Once the dough has risen, punch it down and roll it out on a lightly floured surface into an 18 x 12 inch rectangle.

Spread the prepared lemon filling evenly over the dough using an offset spatula.

Roll the dough tightly into a log shape, cut off the ends for evenness, and slice into 12 rolls about 1 1/2 inches wide.

Place the rolls in the greased casserole dish and pour heavy cream in between each roll. Cover with plastic wrap and let proof in a warm spot for about an hour, or until doubled in size.

Preheat the oven to 350 degrees about 15 minutes before baking.

Bake the rolls for 20-25 minutes, or until light golden color.

While the rolls bake, prepare the cream cheese frosting by mixing softened butter until pale and fluffy.

Add cold cream cheese to the mixture and mix until combined.

Sift the powdered sugar into the mixture gradually, mixing on low speed until combined.

Add lemon zest and lemon juice, mixing until fluffy.

Let the rolls cool for 5 minutes, then cover with the cream cheese frosting and serve.