Lemon Swirl Rolls

Roll Dough:
1 1/8 cup hot water
¼ cup vegetable oil
1 egg
1 Tablespoon yeast
¼ cup sugar
2 teaspoons salt
3 cups flour

Lemon Filling:
3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
2 tablespoons butter or stick margarine

Lemon Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon lemon juice
2 1/2 cups powdered sugar
1 teaspoon lemon peel

Rolls:
Preheat oven 150 degrees (To speed rising. Also can be set in a warm place until doubled in size).

Add all ingredients in the order listed.
Add flour until the dough cleans the sides and bottom of bowl.
Knead dough in mixer 4 minutes. Let dough rest for 15 minutes.

For Lemon Filling:
Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).

COOK and stir over medium heat until mixture comes to a boil; allow to boil for 2 minutes. Remove from heat and stir in butter. Cover surface of the lemon filling with plastic wrap.

CHILL for at least 1 hour; filling will keep up to a week.

To assemble rolls: Roll dough into a 12 x 9-inch rectangle. Spread with two tablespoons butter and half the lemon filling. Roll jelly roll style and slice into 1-inch pieces. Place in a greased 13 x 9-inch pan.

Put into oven, let rise until doubled, about 15 minutes.
Increase the oven temperature to 350 degrees and bake for 20-30 minutes.

FROST with Lemon Cream Cheese Frosting.

Lemon Cream Cheese Frosting:
BEAT cream cheese, butter and lemon juice in a mixing bowl until creamy, 2 to 3 minutes. ADD powdered sugar gradually until frosting is light and fluffy. Stir in lemon peel. Refrigerate icing if not using immediately.