1. Make the dough

1. In a large bowl, combine the flour, sugar, yeast, and salt.

2. In a separate bowl, mix warm milk, melted butter, egg, and vanilla.

3. Gradually add wet ingredients to the dry, mixing until a soft dough forms.

4. Knead on a floured surface for 8–10 minutes, or until smooth and elastic (or use a stand mixer with a dough hook).

2. First rise

• Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.

3. Prepare the filling

• Mix softened butter, sugar, lemon zest, and crushed lavender until combined. Set aside.

4. Shape the rolls

1. Punch down the dough and roll it out into a rectangle, roughly 12×16 inches.

2. Spread the filling evenly over the dough.

3. Cut the dough into 6–8 strips lengthwise.

4. Stack the strips on top of each other, then cut the stack into cubes (~2 inches each).

5. Place the cubes cut side up in a greased 9×13-inch pan, slightly overlapping for a pull-apart effect.

5. Second rise

• Cover and let the rolls rise for 30–45 minutes, until puffy.

6. Bake

• Preheat oven to 350°F (175°C).

• Bake for 25–30 minutes, until golden brown and cooked through.

• Let cool slightly before glazing.

7. Glaze

• Mix powdered sugar with lemon juice (and vanilla if using) until smooth.

• Drizzle over warm rolls for a shiny, tangy finish.