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Sunday, April 24, 2011

Sticky Lemon Rolls with Lemon Cream Cheese Glaze

makes 8 rolls
recipe adapted from the kitchn
prep time: 1 hr / cook time: 35 min

1 envelope yeast (0.25 oz. or 2 1/2 tsp)
* I used active yeast
3/4 c milk, warmed to about 100˚ F or warm but not hot on your wrist
1/2 c (1 stick) unsalted butter, room temperature
1/4 c sugar
2 tsp vanilla extract
4 1/2 c flour
* I used 4 cups
1/2 tsp salt
1/2 tsp nutmeg
2 lemons, zested
2 eggs, room temperature

1 c sugar
1/4 tsp freshly-ground nutmeg
1/2 tsp powdered ginger
2 lemons, zested
l lemon, juiced
3 tbsp unsalted butter, room temperature
* I used 4 tbsp

4 oz. cream cheese, room temperature
1 lemon, zested and juiced
* I just used lemon juice
1 c powdered sugar

• In the bowl of a stand mixer, sprinkle the yeast over the warmed milk and let it sit for a couple minutes.
• With the paddle attachment, stir in the softened butter, sugar, vanila and 1 cup of 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 5-7 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.
* I let my dough rise for 2 hours, but it never doubled in size.

• 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 13x9" baking dish with baking spray or butter.
• On a floured surface pat the dough out into a large yet thick rectangle, about 10x15".
• Spread the butter evenly, then pour and spread the lemon-sugar mixture over top.
* I found spreading the butter with my fingers worked best.
• 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.
• 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.
• Preheat oven to 350˚ F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190˚ F.
• While the rolls are baking, prepare the glaze.

• In a small food processor, or with a mixer or 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.

• I cut out 8 rolls, but I recommend sticking to the original recipe which calls for 12. I found the rolls to be too much to eat when cut into 8 pieces.
• I like the flavor of lemon, but I found it to be a bit much in this recipe. You might want to cut down on some of the juice and zest in both the filling and glaze.
• The juice from the filing will bubble as it starts to bake. To avoid having to clean the oven, place the baking dish on top of a baking sheet.




Unknown said...

These look so so yummy, especially that glaze!

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