In a large bowl, combine yeast and milk and allow to sit for 5 minutes.

Mix in butter, sugar, vanilla, salt, all spice, and 1 cup of flour.

Add in eggs and lemon zest then the rest of the flour.

Knead for 5 minutes by Stand Mixer or by hand.

Place dough ball into a lightly greased bowl and cover with a damp towel and allow to rise for 1 hour.

Combine sugar, all spice, ginger, and lemon zest together in a small bowl.

Really work the lemon zest into the sugar with your fingers.

Stir in lemon juice and add more if necessary for the mixture to remain thick but wet.

Whip cream cheese until light and fluffy.

Whip in lemon juice followed by powdered sugar and whip until smooth.

Lightly grease a 13×9 baking dish.

Pat out dough on a lightly floured surface into a large rectangle of 12×18.

Evenly spread butter over dough and then cover with filling mixture.

Roll up the dough tightly, ending with an 18 inch log.

Cut into 12 even rolls, 1.5 inches each, and place into backing dish.

Cover with damp towel and let rise for another hour.

Preheat oven to 350 F and bake rolls for 33 minutes.

Once out of the over cover with half of the glaze to melt into the rolls.

Refrost the whole pan after a few minutes or frost each roll individually.

Serve warm.