Prepare the ingredients for making zesty lemon buns. These are a great indulgent breakfast.

Mix milk and sugar together in a small bowl, add yeast and set aside for 15 minutes.

Put the flour, eggs, salt and melted butter in the bowl of a stand mixer. Tip in yeast.

Combine zesty lemon buns ingredients on low speed, then increase to medium speed until smooth and glossy.

Proof the dough until doubled in size.

Prepare the zesty lemon buns filling by rubbing lemon zest and sugar.

Mix in the soft butter and set aside.

Remove risen dough from bowl, gently press to release air bubbles.

Roll lemon buns dough into a rectangle about 40cm/16 inches wide and 30cm/12 inches long.

Spread butter-sugar mix on dough, leaving a half-inch space along one long edge.

Roll the dough up tightly from the other long side. Chill the entire roll.

Cut the chilled lemon buns dough into 12 even pieces with a serrated knife.

Arrange zesty lemon buns in a dish and proof again until puffy.

Bake the lemon buns until deep golden brown and risen, about 25 minutes.

Remove from oven and spread cream cheese frosting over the hot rolls – it will melt in slightly and form a glaze as they cool.

Serve your zesty lemon buns warm or at room temperature, for afternoon tea or a decadent brunch.