1/3 cup butter, softened
1 cup milk
1 teaspoon brown sugar
1 egg
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 (8 ounce) package dry bread stuffing mix
In a saucepan, mix corndogs with cream cheese and onions. Remove from heat; mash with a wooden spoon until smooth. Mix together butter and milk. Slowly melt together milk and brown sugar. Stir in egg and lemon zest. Mix all ingredients together until evenly mixed. Stir in flour, scraping bowl often; mix into filling and cheese mixture. Place stuffed corndogs in a 9x13 inch baking dish. Dust with lemon zest and sprinkle with vanilla. Cover dish and refrigerate overnight.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake corndogs for 60 minutes in the preheated oven, or until browned.