In the work bowl of a stand mixer fitted with the paddle attachment, combine flour and yeast.
In a medium saucepan, combine ½ cup milk, sour cream, butter, granulated sugar, and salt. Cook over medium heat, stirring occasionally, until a candy thermometer registers 120° to 130°.
With mixer on low speed, add milk mixture to flour mixture. Add egg; beat until dough forms. Turn off mixer. Switch to dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 5 minutes. (Dough should pull away from sides of bowl but stick to bottom.)
Spray a large bowl with cooking spray. Place dough in prepared bowl, turning to coat top. Cover, and let rise in a warm, draft-free place (75°) until dough has doubled in size, about 1 hour and 30 minutes.
Line a 9-inch square baking pan with parchment paper and spray with cooking spray. Set aside.
Lightly punch down dough. On a lightly floured surface, roll dough into a 14×10-inch rectangle.
Combine preserves and lemon zest. Spread preserves mixture evenly over dough. Starting with one long side, roll dough into a log; pinch seam to seal. Using a serrated knife, slice into 10 rolls. Place rolls in prepared pan. Cover, and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
Preheat oven to 350°. Bake, uncovered, until golden brown, about 30 minutes. Let cool in pan on a wire rack 30 minutes.
In a medium bowl, whisk together confectioners’ sugar, remaining 4 tablespoons milk, and vanilla, whisking until smooth. Spread over warm rolls.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/cherry-sweet-rolls-recipe/