Makes 12 large breakfast rolls

Lemons, for dough, filling, glaze, and garnish
3 large lemons, at room temperature

For the dough:
1 envelope 0.25 ounces, or 2 1/2 teaspoons active yeast
3/4 cup milk, warmed to about 100°F warm but not hot on your wrist
1/2 cup 1 stick unsalted butter, very soft, plus 3 tablespoons more for roll assembly
1/4 cup white sugar 2 teaspoons vanilla extract 4 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 large eggs

For the sticky lemon filling:
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger

For the lemon cream cheese glaze:
4 ounces cream cheese, softened
1 cup powdered sugar