Puff Pillow Buns

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup warm 2% milk (110u0b0 to 115u0b0)
• 1/3 cup butter, melted
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon lemon extract
• 2 eggs
• 3 to 3-1/2 cups all-purpose flour
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted
• 1 cup confectioners' sugar
• 2 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons 2% milk

1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, lemon extract, eggs and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; gently knead for 2-3 minutes. Place in a greased bowl, turning once to greased top. Cover and refrigerate for 2 hours or overnight.
3. Punch dough down. Turn onto a floured surface; divide into four portions. Roll one portion into a 9-in. x 6-in. rectangle (refrigerate remaining portions until ready to roll out). Cut into 3-in. squares.
4. In a small bowl, beat the cream cheese, milk and vanilla until smooth. Place about 2 teaspoons filling in the center of each square. Moisten corners with water; bring over center of filling and pinch corners tightly in center. Repeat with remaining dough and filling.
5. Place seam side up 2 in. apart on greased
6. ; brush with melted butter. Cover and let rise in a warm place until doubled, about 45 minutes.
7. Bake at 400u0b0 for 10-12 minutes or until lightly browned. Remove from pans to wire racks. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; spread over warm buns.

active dry yeast, warm water, milk, butter, sugar, salt, lemon extract, eggs, flour, cream cheese, milk, vanilla, butter, sugar, butter, vanilla, milk

Taken from www.tasteofhome.com/recipes/puff-pillow-buns/ (may not work)