Start by thawing 12 Rhodes Dinner Rolls at room temperature. You want them thawed, but still cold.
Prepare the filling. In a small bowl add; softened cream cheese, powdered sugar and lemon extract. Using a mixer combine the filling until smooth and set aside.
Spray the counter top with non-stick spray. Roll each dinner roll into a 5 inch circle; add one tablespoon lemon cream cheese filling to the center of each roll.
Gather the corners and bring them together into the center. Tuck the ends in to seal and form into a ball.
Place each roll seam side down on a large baking pan covered with parchment paper or use non-stick spray. Continue filling and shaping the remainder of the rolls.
Cover baking sheet with a piece of plastic wrap that has been sprayed with non-stick spray or use a flour sack towel that has been sprayed with baking spray.
Place baking sheet in a warm place and let rolls rise until double in size (about 1 hour).
Gently remove plastic wrap or flour sack and bake rolls in a pre-heated 375 degree oven.
Bake rolls for 12-13 minutes or until golden brown. To avoid over-browning, cover with foil and continue to bake for about 5-7 minutes longer until done.
Remove from oven and let rolls cool completely on the baking pan before removing.
When completely cooled prepare the vanilla icing by combing, powdered sugar, vanilla extract and about 4 tablespoons milk. Use a wire whisk to combine the mixture until smooth.
You want a semi thick glaze so it stays on the rolls. Transfer the rolls to a baking rack and place a plate underneath (to catch the glaze that runs off).
Drizzle one tablespoon of glaze over each roll and add sprinkles. Let the rolls sit until the icing is completely set.