Mix brown sugar with cream cheese, vanilla and 1/2 of lemon zest until smooth.

Lay out a large sheet of parchment paper and unroll dough onto paper forming into a large rectangle. Gently spread the cream cheese filling over dough, leaving about 1/4 inch border. Sprinkle dough with white sugar. Carefully roll dough into a log, starting with the long side and using the parchment paper to aid rolling.

If time permits, cover log with parchment paper and place in refrigerator to make slicing easier.

Slice dough log into 12 even slices. Place slices cut side up in a greased baking dish leaving space between rolls for expansion. {Use 2 pans if necessary} Bake at 375 degrees for 25 minutes or until dough is cooked through and golden.

Let rolls cool 10-15 minutes before icing.

Icing: Add lemon juice to powdered sugar and stir. If mixture is too thick add more lemon juice. If icing is too thin add more powdered sugar. Drizzle icing over rolls and garnish with remaining lemon zest.

Rolls can be assembled the night before and refrigerated until baking in the morning.