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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