Cream together 14 tablespoons of room temperature butter with 1 1/3 cups of granulated sugar, 1 tablespoon of fresh lemon zest and a few drops of lemon extract. This can be done by hand with a stiff spatula or using a stand mixer with a paddle attachment
Spread the lemon sugar filling over the entire surface of the sweet roll dough
Roll the rectangle as you would for cinnamon rolls starting with the longer side of the rectangle and rolling tightly until you have a cigar shaped log
Cut the log into 16-20 equally sized rolls by cutting the log in half, then each half into half giving you 4 quarters and then divide each quarter into 4 or 5 equal portions resulting in 16-20 rolls
Place the rolls into greased muffin tins, cover with a clean kitchen towel and let rest for 45-60 minutes in a warm place
Preheat your oven to 375 degrees
Once the rolls have rested, make an egg wash by whisking together 1 egg and 1 tablespoon of whole milk and brush the egg wash over the top of each roll
Bake on the center rack of a 375 degree oven for 15-20 minutes or until puffy and golden brown