Rhodes Lemon (or Cinnamon or Orange) rolls

These are dangerously delicious. I had to make a second batch 2 days ago for a family party because I ate 1/2 of the first batch all by myself that evening and the next morning before the party. Needless to say, that white dough just glued itself into a large ball in my belly and I didn't feel so well.

Makes 30 small rolls

15 Rhodes Dinner Rolls, thawed but still cold
zest from 2 whole lemons
3/4 cup sugar
1/4 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 Tbsp butter, melted
2 Tbsp fresh lemon juice

Mix lemon zest with sugar. Cut rolls in half and place in a greased 9x13 inch baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle half of the lemon zest/sugar mixture on top of the rolls. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350 for 20-25 minutes. Remove immediately from pan and place on cooling rack. Combine glaze ingredients and mix well. Drizzle over pull-aparts. You can substitute orange or cinnamon in place of lemon (you'll have to just add cinnamon to taste, and use milk in place of lemon juice in the glaze recipe).