Preheat your oven to 200°F (95°C). In a large mixing bowl, combine all-purpose flour, instant dry yeast, and fine salt. In a saucepan, heat buttermilk, granulated sugar, and softened unsalted butter until just warm. Mix the buttermilk mixture with dry ingredients until combined.

Gradually add large eggs to the dough mixture, mixing well. Knead dough until elastic and slightly tacky, adding more flour if too sticky.

Cover the bowl with a towel or plastic wrap and let the dough rest in a warm place for 10 to 20 minutes.

Prepare the filling by combining granulated sugar, packed light brown sugar, fresh lemon zest, and softened unsalted butter until creamy.

On a floured surface, roll out the dough into a 12x18-inch rectangle. Spread the lemon filling evenly across the dough, then roll tightly from the longer side into a log. Slice the log into 12 equal pieces.

Turn off the oven, cover the rolls with foil, and place them in the warm oven for 30 minutes.

After rising, preheat your oven to 350°F (175°C). Remove the foil and bake the rolls for 28 to 32 minutes or until golden brown.

In a bowl, whisk together powdered sugar, fresh lemon juice, and melted unsalted butter until smooth for icing.

Cool the rolls for 10 to 20 minutes, then drizzle icing over each roll and garnish with lemon zest.