As we transition into Autumn (a little slowly in the Bay Area), this recipe might seem a little inappropriate or untimely, but I’m having trouble letting go.
Cat has also been obsessing over the idea of Lemon Ricotta Pancakes this week, AND we got a whole bunch of lemons in our veggie box last week.
Maybe I’m a jerk for not making her the pancakes, but these were just screaming at me.
Summer Fresh Lemon Rolls with a Zesty Cream Cheese Glaze
Prep time
Cook time
Total time
Recipe type: Breakfast Pastry
Serves: 6-12
Ingredients
- Dough:
- ¾ cup warm milk
- 2½ teaspoons active dry yeast
- ½ cup softened unsalted butter
- 2 large eggs
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 lemon, zested
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 3½ cups all-purpose flour
- For the filling:
- 1 cup sugar
- 1 lemon, zested
- ½ cup softened unsalted butter
- ¼ teaspoon powdered ginger
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- Juice from 2 lemons
- For the glaze:
- Juice of 1 lemon
- 4 ounces cream cheese
- 1 cup powdered sugar
Instructions
- Place the warm milk in the bowl of a stand mixer and sprinkle the yeast over the top and let sit for a few minutes until it starts of foam.
- On a low speed, mix in the butter, eggs, sugar, vanilla, lemon zest, spices and ½ cup of the flour.
- Using a dough hook, slowly mix in the rest of the flower and then allow to mix that low speed for five minutes.
- Cover the bowl with saran wrap and place in the fridge to rise for one hour.
- While the dough is rising, mix the zest and the sugar for the filling together in a separate bowl until incorporated. Using a hand mixer beat in the butter until smooth and creamy. Mix in the spices until incorporated, and then slowly mix in the juice until smooth.
- Cover the bowl with saran wrap and place in the fridge to rest for at least half an hour or until the house is finished rising.
- Once the dough is done rising, turn it out onto a floured surface and roll out into a rectangle about 11x14 in. The dough should still be thick.
- Spread the filling evenly over the entirety of the dough and then roll it up from the long end.
- Cut the dough into 12 even pieces and place into a 9x13 in baking dish.
- Cover with a towel and let rest on the table for another hour to rise.
- Once risen, place the rolls into a 350 degree oven to bake for 30-35 minutes.
- While the rolls are baking beat the cream cheese and lemon juice with a hand mixer until smooth. Slowly mix in the powdered sugar being careful to leave no lumps.
- Ass soon as the rolls are out of the oven, spread the glaze on to their tops using a spatula and allow the rolls to sit for 5-10 minutes and serve while still warm.
- They can be eaten the next day, but be sure to reheat for optimal enjoyment!
I was inspired by this recipe over at The Kitchen, but made a few adjustments. I would also suggest using different citruses, especially orange.
