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.

lemon2

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.

lemon1

Maybe I’m a jerk for not making her the pancakes, but these were just screaming at me.

lemon3

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
  1. 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.
  2. On a low speed, mix in the butter, eggs, sugar, vanilla, lemon zest, spices and ½ cup of the flour.
  3. Using a dough hook, slowly mix in the rest of the flower and then allow to mix that low speed for five minutes.
  4. Cover the bowl with saran wrap and place in the fridge to rise for one hour.
  5. 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.
  6. 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.
  7. 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.
  8. Spread the filling evenly over the entirety of the dough and then roll it up from the long end.
  9. Cut the dough into 12 even pieces and place into a 9x13 in baking dish.
  10. Cover with a towel and let rest on the table for another hour to rise.
  11. Once risen, place the rolls into a 350 degree oven to bake for 30-35 minutes.
  12. 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.
  13. 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.
  14. 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.

lemon4

Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

Latest posts by Brie (see all)

Related posts: