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Yeast: Sticky Lemon Rolls w/ Lemon Cream Frosting

Source of Recipe

(Recipe adapted from TheKitchn.com


List of Ingredients

Lemon Roll Dough:
3 Lemons
1 pkg. active yeast (2 1/2 tsp)
3/4 c. warm milk (not hot)
1/2 c. (1 stick) very soft unsalted butter
1/4 c. white sugar
2 tsp. vanilla
4 1/2 c. flour
1/2 tsp. salt
1/2 tsp. nutmeg
2 eggs

Sticky Lemon Filling:
1 c. sugar
1/4 tsp. freshly ground nutmeg (if you've got it...or use ground, no prob)
1/2 tsp. powdered ginger
3 Tbsp. unsalted butter (very soft)

Lemon Cream Cheese Glaze:
4 oz. cream cheese
1 c. powdered sugar


Recipe

Make the Dough:
Zest and juice the lemons. Divide the zest into three parts. Divide the juice into two parts. Set aside. (half of juice used for filling, half will be used for glaze)

In the bowl of a stand mixer sprinkle the yeast over the warm milk and let stand for a few minutes. With the mixer paddle attachment, stir in softened butter, sugar, vanilla and 1 c. of flour. Stir in the salt, nutmeg and one part (1/3) of the lemon zest. Stir in eggs and enough of the flour to make a soft and sticky dough.

Switch to the dough hook, and knead for about 5 min. or until the dough is elastic and pliable. Spray the dough with cooking oil and turn over so it is covered in oil. Cover the bowl with plastic wrap and a towel. Let stand until it has nearly doubled in volume (about an hour.)

Make the filling:
In a small bowl, mix the sugar with the nutmeg and ginger. Then work in the second part of the lemon zest with your fingers until it resembles soft sand. Slowly pour in one part of the lemon juice, stirring. Stop when it forms a wet clumpy mixture. (you might not need all of the juice)

Assemble the rolls:
Lightly grease a 9 x 13 pan with baking spray or butter. On a floured surface roll out the dough into a large yet still thick rectangle (about 10 x 15)

Spread the dough evenly with the 3 Tbsp. of softened butter. Pour and spread the lemon mixture over the top. Roll the dough up tightly starting at the top long end of the dough. Stretch and pull the dough taut as you go to keep the filling inside. Cut the long dough roll into 12 even pieces. Pinch the bottom of each roll closed. Place each one cut side up into the prepared pan.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (Instead of doing this we put them in the refrigerator at this point...they can stay in there for up to 24 hrs.) When you are ready to bake take them out of the refrigerator and let them rise in the same manner.

Bake at 350 degrees for about 35 min.

Make the glaze:
With a food processor, or mixer beat the cream cheese until light and fluffy. Add the remaining lemon juice until well blended. Add the powdered sugar and blend until smooth and creamy.

Finish the rolls:
When the rolls are baked smear with cream cheese glaze and sprinkle with remaining lemon zest. Let cool for 10 min. before serving, but they are best when served while still warm.

YIELD: 12 Rolls