Lemon Roll Dough – 240g or 1 cup water temperature doesn’t matter – 40g or ⅓ cup all purpose flour – 7g g instant yeast or 1 packet – ¼ cup warm water – 500g or 4 cups g all purpose flour – 100g or ½ cup granulated sugar – zest of 1 large lemon or two small – ½ tsp fine sea salt – 2 teaspoons pure vanilla extract – 2 large egg – 55g or ¼ cup canola oil or any other flavorless oil – 3 tablespoons buttermilk or milk powder Lemon Curd Filling – ¾ cups lemon curd – 1 tablespoon tapioca starch or cornstarch – 120g or 1/2 cup heavy cream for the 'bath' Topping – 3 tablespoons cream cheese any kind – 130g or 1 cup powdered sugar – Juice of ½ lemon – 2-3 tablespoons whole milk – 1 tsp pure vanilla extract – Pinch fine sea salt – More Lemon curd to spread on top