1-Gather ingredients: Gather milk, sugar, yeast, flour, salt, lemon zest, butter, egg, lemon curd, powdered sugar, and fresh lemon juice.

2-Activate yeast: Warm milk to 110°F, stir in sugar and yeast, rest 5-10 min until foamy (discard if no foam).

3-Mix and knead dough: In stand mixer with dough hook, combine flour, salt, lemon zest; add yeast mixture, cooled melted butter, room-temperature egg; mix low until combined, knead medium 6-8 min until smooth, elastic, slightly tacky; add 1 Tbsp flour at a time if sticky.

4-First rise: Form dough into ball, place in greased bowl, cover, rise in warm draft-free spot 45-60 min until doubled.

5-Roll out dough: Punch down dough, roll on lightly floured surface into 12×9-inch rectangle keeping ½-inch border.

6-Spread filling: Spread thin even layer of lemon curd over dough.

7-Roll up: Roll tightly from long side, pinch seam to seal.

8-Slice rolls: Slice log into 12 even rounds with serrated knife or dental floss.

9-Arrange in pan: Place rolls cut-side up in greased 9×13-inch dish.

10-Second proof: Cover loosely, proof 20-30 min until puffy and touching.

11-Preheat oven: Preheat oven to 350°F.

12-Bake: Bake 22-25 min until tops lightly golden and curd bubbles thickly at edges.

13-Cool: Cool in pan 5-10 min.

14-Add glaze: Drizzle prepared lemon glaze over warm rolls and sprinkle extra lemon zest.