Sticky Lemon Rolls with Lemon Cream Cheese Glaze

Once every few months I’ll see a recipe and won’t be able to get it out of my mind. I try to fight it because normally it involves an obscene amount of heavy cream but I never win. Like this one – I saw it and couldn’t stop thinking about it. Then just when I had started to move on with my life, Katie from goodLife{eats} started Tweeting about it. That was it. It had to be made.

If you’ve been reading for awhile you’re probably aware of my love affair with anything rolled. Cinnamon rolls, sticky buns, random creations inspired by Christmas candy, I love them all so this was an obvious winner from the start.

They were everything I hoped they would be. Sweet and tart all at once. I was actually shocked at how much I liked them since I’m not found of fruit and yeast bread together.

These would be perfect for a weekend breakfast. Just mix the dough and shape them into rolls, retard in the fridge overnight, and bake off in the morning! I guarantee whoever you’re baking for will be so excited to see these on the table!

Sticky Lemon Rolls with Lemon Cream Cheese Glaze

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Ingredients

  • For the lemon roll dough:
  • 1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast
  • 3/4 cup milk, warmed to about 100F or warm but not hot on your wrist
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 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
  • For the 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
  • For the lemon cream cheese glaze:
  • 4 ounces cream cheese, softened
  • Juice of 1 lemon
  • 1 cup powdered sugar
  • 1 lemon, zested

Instructions

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