In a large bowl or in the bowl of a stand mixer, combine warm milk, yeast, and 1 tbsp. of the sugar. Make sure your milk isn't too hot or it will kill the yeast. Let sit for a few minutes for the yeast to bloom. The mixture should begin to appear foamy and smell "yeasty." If that doesn't happen after 5-8 minutes, start over with fresh yeast.
Add the remaining sugar, egg, melted butter, lemon extract and lemon zest, and mix to combine.
In a medium bowl whisk together flour and salt to combine.
Add flour mixture to the bowl of the stand mixer and mix to combine. Knead the mixture until smooth, only adding more flour if necessary. Add no more than ⅓ cup of additional flour if needed.
If you aren't using a stand mixer, transfer the mixture to a floured surface and knead with your hands for 10 minutes until the dough is elastic.
Place the dough in an oiled bowl and cover with a towel. Let rise at least one hour until doubled in size.
Use your hands to punch the dough down (the most fun part!), then roll out the dough into a large rectangle about ¼ inch to ½ inch in thickness. Spread the jam onto the surface.
To roll, tuck in the ends and then roll gently but tightly into a long log. Cut into individual buns with a sharp knife or bench scraper. I cut mine into 9 buns but you can also cut it into more or less depending on how large you want the buns to be.
Place the buns in a greased baking dish and cover with plastic wrap. You can let them rise at in a warm place for one hour, or refrigerate them overnight and then bake.
When ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake for 35-40 minutes until golden brown.
While the buns are cooling, make the frosting. Using a hand mixer and bowl or a stand mixer, mix together cream cheese, lemon juice, and powdered sugar until smooth. Drizzle over the morning buns and serve warm.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/strawberry-lemon-morning-buns/