Lemon Rolls with Lemon Cream Cheese Icing

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E Grensky

subheading: For the Dough:

2 ½ teaspoons active yeast

¾ cup milk, warmed to about 100°

¼ cup white sugar

1 stick butter, softened to room temperature

2 large eggs

2 teaspoons vanilla extract

The zest of one lemon

4 ½ cups all purpose flour

½ teaspoon salt

¼ teaspoon nutmeg

In a mixing bowl, whisk together the warm milk and sugar; then sprinkle with the yeast and whisk gently. Cover and wait 10 minutes for the yeast to activate. Using your mixer’s hook attachment, mix in the butter, eggs, vanilla, lemon zest, and one cup of the flour. Add the salt and nutmeg. Add as much of the remaining flour as you need to make a soft, smooth dough. Scrape down the sides of the bowl occasionally, if needed. Allow the mixer to run on low so the dough hook can knead the dough for five minutes. In a mixing bowl, whisk together the warm milk and sugar; then sprinkle with the yeast and whisk gently. Cover and wait 10 minutes for the yeast to activate. Using your mixer’s hook attachment, mix in the butter, eggs, vanilla, lemon zest, and one cup of the flour. Add the salt and nutmeg. Add as much of the remaining flour as you need to make a soft, smooth dough. Scrape down the sides of the bowl occasionally, if needed. Allow the mixer to run on low so the dough hook can knead the dough for five minutes.

Lightly oil a large bowl. Move the dough over to the bowl and turn once to make sure both sides of the dough are oiled. Cover the bowl and let the dough rise for about one hour, or until doubled, in a warm place.

subheading: For the Lemon Filling:

2 cups white sugar

The zest of one lemon

One stick butter, very soft

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ to ½ cup lemon juice, from the two lemons

Combine the sugar and lemon zest in a mixing bowl and allowed to run for three minutes to infuse the sugar with the lemon oil from the zest. Add the butter, ground ginger, and ground nutmeg; mixing well. Gradually drizzle in just enough of the lemon juice just until the mixture becomes of a spreading consistency. You will use somewhere between ¼ cup and ½ cup of lemon juice.

subheading: How to Assemble the Rolls:

Once the dough has risen for an hour, place it on a lightly floured surface and roll to a 10“ x 15“ rectangle. Spread with the lemon filling, making sure to spread the filling to the very edges. Starting with one of the long sides, roll up the dough (cinnamon roll style). Slice the roll into 12 equal slices. Place the slices cut side down in a greased 9“ x 13“ baking pan. Cover with a towel and allow to rise in a warm place for one hour. Once the dough has risen for an hour, place it on a lightly floured surface and roll to a 10“ x 15“ rectangle. Spread with the lemon filling, making sure to spread the filling to the very edges. Starting with one of the long sides, roll up the dough (cinnamon roll style). Slice the roll into 12 equal slices. Place the slices cut side down in a greased 9“ x 13“ baking pan. Cover with a towel and allow to rise in a warm place for one hour.

Once the rolls have risen for an hour, gently remove them from the oven, preheat the oven to 350°, return the rolls to the oven, and bake for 35 minutes.

subheading: Lemon Cream Cheese Icing:

4 ounces cream cheese, softened

2 sticks butter, softened

Zest from one lemon

3 cups confectioners sugar

3 Tablespoons lemon juice

½ teaspoon salt, optional

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