The bright burst of lemon in these breakfast or coffee rolls is delightful. It's a lot like Monkey Bread, and I expect refrigerated crescent rolls would be a good, fast alternative for the bread dough (without the rising times).
Thaw bread dough for two hours at room temperature or twelve hours overnight in refrigerator.
Cut dough into 12 equal portions.
Coat a 9 inch cake or bundt pan with melted butter; place remaining butter in a small bowl; dip each piece of dough into melted butter and place in bottom of pan; pour any leftover melted butter over top; Cover and allow to rise for 30 minutes.
In a bowl, combine 2 tblsps of the sugar, cream cheese, Grand Marnier, and egg; beat until well blended; pour mixture over rolls.
In a small bowl, mix remaining sugar and lemon zest; sprinkle over rolls; cover and let rise until doubled in size (about 1 hour).
Preheat oven to 350F; bake until done, about 25 minutes; allow to cool 15 minutes before glazing.
In a small bowl, combine confectioner's sugar and fresh lemon juice; drizzle over rolls.