Activate the Yeast: In a bowl, combine warm milk, honey, and active dry yeast; let it sit for about 5-10 minutes until bubbly.

Mix Dry Ingredients: In a large mixing bowl, combine flour, cardamom, and kosher salt.

Combine Ingredients: Add the eggs, melted butter, yeast mixture, and lemon zest to the dry ingredients; mix until combined.

Knead the Dough: Knead the dough until smooth and elastic, about 5-10 minutes.

Rise the Dough: Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place until doubled in size, about 1 hour.

Preheat the Oven: Preheat the oven to 375°F (190°C).

Roll Out the Dough: Roll the dough out on a floured surface into a large rectangle about 1/4 inch thick.

Add Toppings: Spread softened butter over the dough, then sprinkle granulated sugar and additional lemon zest on top.

Shape the Rolls: Roll the dough tightly into a log and cut into 12 equal pieces.

Second Rise: Place the rolls in a greased baking dish, cover, and let rise until doubled in size, about 30 minutes.

Bake the Rolls: Bake in the preheated oven for 25 minutes or until golden brown.

Prepare the Icing: For the icing, beat together cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.

Drizzle Icing: Drizzle the icing over the warm rolls and serve.