Start by making the lemon curd filling. Mix the eggs, lemon juice, sugar and butter together in a glass bowl and cook over a water bath whisking constantly until the mixture thickens and gets creamy.
You will know the mixture is thick enough when the lemon curd coats the back of a spoon. Transfer to another bowl and set aside to cool. Cool the lemon curd in the refrigerator for at least an hour and then mix together with the cream cheese until blended; set aside.
Lightly grease a 13x9 inch baking dish with baking spray or butter and set aside. Spray counter with non-stick cooking spray. Roll the bread dough into a 10x15 –inch rectangle or as close as you can roll it out to that size.
Spread the lemon cream cheese mixture to within one inch of the dough on all sides. Roll up tightly starting with the long side (15 inch). Using a sharp knife or dental floss, cut into 12 -14 equal pieces. Place each roll cut side down on a prepared 9x13 inch baking pan.
Spray a piece of plastic wrap with non stick spray and place over rolls. Let the rolls rise until double in size. Remove the plastic wrap and bake in a preheated 350 F degree oven for 20 - 25 minutes or until lightly golden brown.
Remove from the oven and let rolls cool on a baking rack. Combine the glaze ingredients and drizzle over warm sweet rolls.