Lemon Blossom Filling
8 ounces cream cheese, softened
1 (3 3/4 ounce) box lemon instant pudding mix
2 tablespoons water
2 teaspoons lemon juice
1 egg

Combine all ingredients; stir until smooth. Yields 2/3 cup.

Dough
1 package dry yeast
3 tablespoons granulated sugar
1/4 cup warm water (105 to 115 degrees F)
1 egg
3/4 cup commercial sour cream (at room temperature)
About 2 3/4 cups all-purpose flour
1 teaspoon salt
1/8 teaspoon baking soda
Lemon Blossom Filling
Lemon Blossom Frosting

Dissolve yeast and sugar in warm water in a large bowl; add egg and sour cream, mixing well.

Combine flour, salt and baking soda; add to yeast mixture, mixing well. Turn out dough onto a floured surface; roll to a 20 x 8-inch rectangle. Spread Lemon Blossom Filling lengthwise down center of rectangle. Fold long sides to center, slightly overlapping edges, and cut into 4 x 1-inch strips. Twist each strip once and place on greased baking sheets. Bake at 375 degrees F for 12 to 15 minutes.

Frost with Lemon Blossom Frosting while warm. Yields 20 rolls.

Lemon Blossom Frosting
1 1/2 cups sifted confectioners' sugar
2 tablespoons lemon juice
1 tablespoon butter, softened

Combine all ingredients; stir until smooth.

Yields about 1/2 cup.