To make the dough, add the pinch of sugar and active dry yeast to the warm milk. Stir to combine and let sit for 10 minutes.
In a separate bowl, whisk the eggs, butter, vanilla extract, and lemon zest.
In a separate bowl, whisk together the flour, salt, and sugar.
Combine the wet and dry ingredients stirring to combine completely. Add this mixture into a stand mixture and pour in the yeast mixture. Mix to combine.
Once combined completely, switch to a dough hook and knead this dough for 7 minutes.
Transfer the dough ball to a greased, clean bowl, cover with a towel, and allow to rise for 1 hour or until doubled in size.
While the dough rises, make the lemon filling by combining the butter, sugar, brown sugar, lemon zest, lemon juice, and poppy seeds.
To assemble the buns, butter and flour a 9x13 baking pan. Roll out the dough on a floured surface, spread the filling over the surface, and roll up the dough tightly. Cut into 12 equal pieces and place them in the prepared baking pan.
Cover and let proof for 1 hour.
Pour the heavy cream between the rolls and bake at 350F for 25-30 minutes, until golden brown.
While the buns cool, make the frosting by combining the cream cheese, butter, powdered sugar, lemon zest, and lemon juice. Frost the rolls and drizzle the lemon curd on top.
Serve warm and enjoy!
