Sticky Lemon Rolls with Cream Cheese Frosting

June 9, 2010 § 2 Comments

One of my girls brought over quite a few fresh lemons, and me not knowing what to do with that many lemons, went on an internet search. (I mean really, how much lemonade can you possibly consume when it’s only 40 degrees outside, right?)
I found this recipe over at “The Kitchen,” and I was immediately intrigued. Why yes, I do believe I WOULD like to make these. Thank you to “The Kitchen,” for being so innovative and imaginational. I drool at your feet.
I will put a little note here, that The Smoking Man wasn’t as impressed as I was. He craves sweet, not tangy. His opinion doesn’t count today. Quick, get out your ingredients, and let’s make some!

Lemon Rolls

Makes 12 large  rolls

Lemon Roll Dough
1 envelope  or 2 1/2 teaspoons yeast
3/4 cup milk, warmed to about 100°F or warm but not hot on your wrist
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup white sugar
Sticky Lemon Filling
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
2 lemons, zested and juiced *
3 tablespoons unsalted butter, very soft

Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
Juice of 1 lemon
1 cup powdered sugar
1 lemon, zested
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 lemons, zested
2 eggs
_________________________________________

In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour.

lemon rolls

lemon rolls

Stir in the salt, nutmeg, and lemon zest.

lemon rolls

Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.

lemon rolls

Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.

(If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand  for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)

Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled – about an hour.

lemon rolls

In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon. (Reserve the juice of the second lemon for the glaze.)

lemon rolls

lemon rolls

Lightly grease a 13×9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10×15 inches.

lemon rolls

Spread evenly with the softened butter, then pour and spread the lemon-sugar mixture over top.

lemon rolls

I found this part to be quite messy. It’s alot of liquid, and it wanted to squish out all over the place while I was rolling the dough up. After cutting them into rounds, I scooped up the extra, and dribbled it back over the rolls.

Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.

lemon rolls

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)

lemon rolls

Heat the oven to 350°F. Place the risen rolls in the oven and bake for about 35 minutes and golden on top.

While the rolls are baking, prepare the glaze.

In a small food processor (or with a mixer, or a sturdy whisk), whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.

When the rolls are done, smear them with the cream cheese glaze, and sprinkle the zest of 1 additional lemon over top to garnish. Serve while warm.
lemon rolls

Recipe without photo’s:

Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Makes 12 large breakfast rolls

Lemon Roll Dough
1 envelope  or 2 1/2 teaspoons) yeast
3/4 cup milk, warmed to about 100°F or warm but not hot on your wrist
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 lemons, zested
2 eggs

Sticky Lemon Filling
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
2 lemons, zested and juiced *
3 tablespoons unsalted butter, very soft

Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
Juice of 1 lemon
1 cup powdered sugar
1 lemon, zested

In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.

Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.

(If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand  for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)

Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled – about an hour.

In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon. (Reserve the juice of the second lemon for the glaze.)

Lightly grease a 13×9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10×15 inches. Spread evenly with the softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.

(I found this part to be quite messy. It’s alot of liquid, and it wanted to squish out all over the place while I was rolling the dough up. After cutting them into rounds, I scooped up the extra, and dribbled it back over the rolls.)

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)

Heat the oven to 350°F. Place the risen rolls in the oven and bake for about 35 minutes and golden on top.

While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.

When the rolls are done, smear them with the cream cheese glaze, and sprinkle the zest of 1 additional lemon over top to garnish. Serve while warm.

lemon rolls

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§ 2 Responses to Sticky Lemon Rolls with Cream Cheese Frosting

  • cleocatraofthenile says:

    Thank you Janette for your tip on what to do with all those extra lemons! I never would of thought of freezing the juice. I do have to say, that I had never had a “fresh” lemon before, and they were so fragrant I just wanted roll in them..I shall definitely be checking out your link!
    Happy Baking 🙂

  • What incredibly creative things to do with fresh lemons. I am just lusting after your Sticky Lemon Roll Recipe. Thank you. I liked it so much that I have forwarded it to several friends. One tip about lemons that I can share is if you have extra lemons or limes on hand and want to save them before they spoil, squeeze the juice into an ice-cube tray, then transfer the frozen juice cubes to a plastic bag where you can use them later to flavor drinks.

    Where I live we don’t have easy access to fresh lemons, so what I do is just go online (http://www.buy-lemons-online.com/ ) and order from growers that pick them right off the trees and ship them direct — a tip I learned from my cousin in North Dakota. This way I get fresh lemons picked from the tree without all the time sitting in cartons, trucks and warehouses.
    Thanks
    Janette Hume

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