Lemon Curd Sticky Rolls with Cream Cheese Frs

INGREDIENTS

Makes 18 rolls

For the dough:

2 1/2 tsp

(1 envelope or 1/4 ounce) active yeast

3/4 cup

milk (, warmed to about 100°F, warm but not hot on the inside of your wrist)

1/2 cup

unsalted butter, softened at room temperature for an hour

large eggs

1/4 cup

white sugar

2 tsp

vanilla extract

lemon (, zested)

4 1/2 cups

all-purpose flour

1/2 tsp

salt

1/4 tsp

nutmeg

For the sticky lemon filling:

3/4 cup

sugar

lemon (, zested)

4 tbsp

unsalted butter, very soft

1/8 tsp

freshly-ground nutmeg

1/4 cup

lemon juice (, from 2 lemons)

1/2 cup

lemon curd (, (I use Ina Garten's))

For the lemon cream cheese glaze:

lemon (, zested and juiced)

8 oz

cream cheese (, softened)

2 cups

powdered sugar

1 tsp

vanilla