Preheat your oven to 200°F (95°C).

In a large bowl, combine all-purpose flour, instant dry yeast, and fine salt.

In a separate bowl, whisk together buttermilk, granulated sugar, and melted unsalted butter until blended.

Warm this mixture until it is about 110°F (43°C).

Pour the wet mixture into the dry ingredients and stir to combine.

Add the eggs one at a time and the lemon zest, mixing until a sticky dough forms.

Knead the dough for 5-7 minutes on a floured surface until tacky but not sticky.

Cover the dough with a towel and let it rest for 10-20 minutes.

Prepare the filling by mixing sugars and lemon zest, then incorporate softened butter.

Roll out the dough into a 12” x 18” rectangle and spread the filling evenly over it.

Roll the dough tightly and cut into 12 equal pieces using dental floss.

Place the rolls in a lined baking pan and cover with foil, then place them in the warm oven for 30 minutes.

Preheat the oven to 350°F (175°C) after the rolls have risen.

Bake for 28-32 minutes until golden brown.

Whisk together icing ingredients while the rolls bake, until smooth.

Once cooled for 10-20 minutes, drizzle icing over the rolls.