For the Dough:
- 4–½ cups all-purpose-flour
- 1 packet Fleischmann’s® RapidRise® Instant Yeast (2-¼ teaspoons)
- 1 teaspoon salt
- ⅓ cup sugar
- 1–½ cups milk
- 6 tablespoons unsalted butter
- 1 egg, room temperature
For the Lemon Sugar Filling:
- 1 cup granulated sugar
- Zest of 2 lemons (about 2 tablespoons of finely grated zest)
- Pinch of salt
- ¼ cup unsalted butter, softened
For the Lemon Cream Cheese Icing:
- ½ cup unsalted butter, room temperature
- 3 ounces cream cheese, room temperature
- 3 cups powdered sugar
- 1 teaspoon lemon extract
- Pinch of salt
- Zest of 1 lemon