Lemon Sticky Rolls
If you have been a follower for a while, you know how I swoon over citrus treats. I have a known lime addiction, but really any citrusy sweet has my name written all over it.
I was thinking about Spring & Easter & decided that this would make the perfect Easter breakfast! The soft bread, with the tang of the citrus & the cool creamy glaze make these a perfect breakfast roll.
Like most cinnamon rolls they are a little time consuming, but so worth the wait! You may also prepare & shape them the day before, cover them in saran wrap & save them in the fridge overnight. Just allow them to raise for an hour at room temperature before baking them. You are going to love these!
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Lemon Sticky Rolls
Ingredients
Dough:
- ¾ cup (177 ml) milk
- 2 ½ tsp yeast, (or 1 envelope)
- ½ cup (113 g) unsalted butter, softened plus 3 Tbsp unsalted butter for roll assembly
- ¼ cup (50 g) granulated sugar
- 2 tsp vanilla extract
- 4 ½ cups (540 g) all-purpose flour, (stir, spoon & level)
- ½ tsp salt
- ½ tsp ground nutmeg
- ½ Tbsp lemon zest
- 2 large eggs
Sticky Filling:
- 3 Tbsp butter, softened
- 1 cup (200 g) granulated sugar
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- ½ Tbsp lemon zest
- ¼ cup (59 ml) lemon juice
Lemon Cream Cheese Glaze:
- 4 oz (113 g) cream cheese, (I use Neufchatel)
- 1 cup (120 g) powdered sugar
- ½ Tbsp lemon zest
- 2-4 Tbsp lemon juice, (I only used 2 Tbsp for a thicker glaze)
Instructions
- Warm milk in the microwave for about 35-45 seconds until warm but not hot on your wrist. Add yeast, stir, & 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, & lemon zest. Use the paddle attachment & mix until crumbly. Add the yeast/milk mixture & 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 & knead for 5 minutes, or until the dough is elastic & pliable. Lightly grease the top of the dough with vegetable/canola oil, & turn the dough over so it’s coated in oil. Cover the bowl with plastic wrap or a towel & let rise until nearly doubled; about 1 hour.
- While dough is rising combine the sugar, nutmeg, ginger, & 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 ¼ 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 10″x15″.
- 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 & pull the dough taut as you roll, to keep the lemon-sugar firm inside.
- Cut rolls using floss or string about 1″ 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) & let raise for another hour or until puffy & nearly doubled.
- Heat oven to 350˚F. Place risen rolls in the oven & bake for 20-25 minutes or until a thermometer inserted into a center roll reads 190˚F. (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 & fluffy in a medium sized bowl. Add the powdered sugar, zest & half the lemon juice (2 Tbsp.) Blend until smooth & creamy. If you want a thinner glaze add the remaining 2 Tbsp lemon juice. Top warm rolls with glaze. Serve while still warm.
Notes
- You will need 3 large lemons for this recipe
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