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Lemon Sticky Rolls Recipe

   
 

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     Lemon Sticky Rolls

Category   Breakfast - Brunch
Sub Category   None
Servings   18

Ingredients
3/4 cup milk
2 1/2 tsp yeast; or 1 envelope
1/2 cup unsalted butter, softened plus 3 Tbsp unsalted butter for roll assembly
1/4 cup sugar
2 tsp vanilla
4 1/2 cups all purpose flour
1/2 tsp salt
1/2 tsp nutmeg
1/2 Tbsp lemon zest
 
2 large eggs
1 cup sugar
1/4 tsp nutmeg
1/2 tsp powdered ginger
1/2 Tbsp lemon zest
1/4 cup lemon juice
4 oz cream cheese; I use Neufchatel
1 cup powdered sugar
1/2 Tbsp lemon zest and up to 1/4 cup lemon juice; I only used 2 Tbsp for a thicker glaze

Instructions
Warm milk in the microwave for about 35 to 45 seconds until warm but not hot on your wrist. Add yeast, stir, and let the mixture rest until foamy; about 5 minutes. Meanwhile, in the bowl of a stand mixer add the butter, sugar, vanilla, 1 cup of the flour, salt, nutmeg, and lemon zest. Use the paddle attachment and mix until crumbly. Add the yeast/milk mixture and eggs. Mix until combined. Add enough of the remaining flour to make a soft yet sticky dough. I used only 4 cups of flour total. Switch to the dough hook and knead for 5 minutes, or until the dough is elastic and pliable. Lightly grease the top of the dough with vegetable or canola oil, and turn the dough over so it's coated in oil. Cover the bowl with plastic wrap or a towel and let rise until nearly doubled; about 1 hour.
While dough is rising combine the sugar, nutmeg, ginger, and lemon zest in a bowl so the zest has a chance to flavor the sugar. Once the dough has risen, add just enough lemon juice to the sugar mixture form a thick clumpy mixture like wet sand I used the whole 1/4 cup. Lightly grease a jelly roll pan with baking spray. On a floured surface, pat the dough out into a large yet thick rectangle; about 10inx15in. Spread the dough evenly with 3 Tbsp of very soft unsalted butter. Then spread the lemon sugar mixture over the top. Roll the dough up tightly, starting from the top, long end. Stretch and pull the dough taut as you roll, to keep the lemon sugar firm inside. Cut rolls using floss or string about 1 inch thick. Place on the prepared baking sheet with ends inward to help keep from unrolling once they raise. Cover the rolls with a towel, I like to use a LIGHTLY damp towel, and let raise for another hour or until puffy and nearly doubled.
Heat oven to 350 degrees Fahrenheit. Place risen rolls in the oven and bake for 20 to 25 minutes or until a thermometer inserted into a center roll reads 190 degrees Fahrenheit. You may also press the center to see if it springs back to determine the doneness; if it springs back, it's done. While rolls are baking prepare the glaze. Using a hand mixer, beat cream cheese until light and fluffy in a medium sized bowl. Add the powdered sugar, zest and half the lemon juice; 2 Tbsp. Blend until smooth and creamy. If you want a thinner glaze add the remaining 2 Tbsp lemon juice. Top warm rolls with glaze. Serve while still warm. Makes approximately 18 rolls.


Originally Submitted
3/21/2013





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