1-Proof the yeast: Warm milk to 110°F, stir in 1 tablespoon sugar and yeast, wait 5-10 minutes until foamy.
2-Mix the dough: Add remaining sugar, butter, egg, salt, lemon zest; gradually mix in 3 cups flour and knead 5-8 minutes until elastic and soft-tacky, adding flour if sticky.
3-First rise: Place dough in greased bowl, cover, and let rise in warm spot 1-2 hours until doubled.
4-Roll out dough: Punch down dough and roll into 12×18-inch rectangle on floured surface.
5-Add filling: Spread lemon curd evenly, leaving 1/2-inch edge bare.
6-Shape rolls: Roll tightly from long side, cut into 12 even slices, place cut-side up in greased 9×13-inch dish.
7-Second rise: Cover and let rise 30-45 minutes until puffy.
8-Bake: Preheat oven to 350°F, brush with beaten egg, bake 20-25 minutes until golden.
9-Make glaze: Beat cream cheese, powdered sugar, lemon juice, and zest until smooth.
10-Glaze rolls: Cool rolls slightly, then drizzle with glaze.