• Rolls
• In a medium bowl, whisk together the warm water and yeast and let it sit for 10 minutes, until it was foamy.
• In a measuring cup add the white vinegar and then fill to the 2 cup line with milk.
• In a large bowl whisk together the flour, sugar, salt, baking soda and baking powder.
• Cut in the shortening until it resembles small peas.
• Stir the yeast mixture and the milk mixture into the dry ingredients and mix well.
• Transfer the dough to a bowl lightly sprayed with cooking oil. Cover and let rise 2 hours or until doubled in size.
• Spray a 9x13 pan with cooking spray and set aside.

Filling:

• In a medium bowl cream the softened cream cheese until creamy.
• Mix in the zest, juice, sugar, and egg until well combined. Set aside.

Assembly:

• Turn the dough out onto a lightly floured surface and roll to a large rectangle about 1/8" thick.
• Spread the melted butter over the surface of the dough and dollop the cream cheese mixture on top, spreading it evenly out.
• Gently roll the dough up into a log and cut into equal sized rolls (about 2") Place the rolls in the pan.
• Cover the rolls and let them rest in the fridge overnight.

To Bake:

• When you are ready to bake, let the rolls come to room temperature while you preheat the oven to 400F.
• Bake for 25-30 minutes or until lightly baked (do not under bake or they will be doughy in the center).
• Brush with 2 TBSP melted butter and them return to the oven for 1 minute.
• Allow to cool for a few minutes.

Glaze:

• In a medium bowl whisk together the ingredients for the glaze and drizzle on the top of the rolls.
• Enjoy!