In a small ceramic bowl, stir the yeast into ½ cup warm water (105-110°F).

Allow the mixture to sit undisturbed for 5 minutes until foamy and fully bloomed.

In the bowl of an electric mixer fitted with a dough hook, combine bread flour, sugar, and salt.

With the motor on low, add the bloomed yeast and 1 ½ cups additional warm water.

Increase speed to medium and mix for 5 to 8 minutes until the dough begins to clear the sides of the bowl.

Add the softened butter one tablespoon at a time, mixing for another 10 minutes until the dough is tight, shiny, and elastic.

Turn the dough onto a floured surface and knead by hand for 2 minutes to finalize the gluten structure.

Form into a ball and place in a bowl coated with vegetable oil spray.

Cover with plastic wrap and move to a warm, dry place to rise for 45 to 60 minutes, or until the dough springs back slowly when poked.

In a clean mixer bowl, whisk together the cream cheese, sugar, flour, egg, and lemon peel until velvety and smooth.

Divide the risen dough into two equal portions.

On a floured surface, spread one portion into a 10x6-inch rectangle.

Spread half of the cream cheese filling across the dough, leaving a 1-inch border.

Roll the dough tightly (jelly-roll style) and place into a greased 9x5-inch loaf pan. Repeat for the second loaf.

Cover the pans and allow the loaves to rise for 30 to 45 minutes until they reach ½-inch from the top of the pan.

Preheat the oven to 400°F.

Bake for 35 to 40 minutes until the tops are deeply golden and the internal temperature reaches 190°F.

Transfer to a wire rack and cool completely.

Whisk together confectioners’ sugar, buttermilk, and vanilla until thick and pourable.

Drizzle the glaze generously over the cooled loaves.

Immediately apply the yellow, purple, and green sprinkles to ensure they adhere to the fresh glaze.