sticky lemon rolls

I've always been a fan of cinnamon rolls, but these lemon rolls bring Saturday morning breakfast to a whole new level! These rolls are great for when you have house guests - prepare them up to 24 hours ahead of time, then in the morning, just rise for 1 hour, bake, and frost!

sticky lemon rolls
makes 12 large rolls

prepare lemon dough
2 1/2 tsp active yeast
3/4 c milk, warmed
4 c flour
1 stick unsalted butter, very soft
1/4 c white sugar
2 tsp vanilla extract
1/2 tsp salt
3/4 tsp nutmeg
3 lemons
2 eggs

• Sprinkle yeast over warm milk and let sit for a few minutes. With stand mixer paddle, mix milk/yeast mixture, 1 cup flour, butter, sugar, vanilla, salt, and nutmeg.
• Zest and juice the 3 lemons. Divide zest into three parts, and juice into two parts. Set aside.
• Mix 1/3 of the lemon zest into the dough. Stir in the eggs and additional 3 cups flour, or enough to make a sticky and soft dough.
• Switch to a dough hook and knead for 6-8 minutes, until the dough is elastic. If you do not have a stand mixer, knead the dough by hand for 10-12 minutes.
• Spray the top of the dough and cover with plastic wrap. Let the dough rise for an hour or until doubled in size.

prepare sticky filling

3/4 c sugar

3/4 tsp nutmeg

1/3 of lemon zest (from previous section)

3 tbsp butter, softened

1/2 of lemon juice (from previous section)

• In a small bowl, combine sugar, nutmeg, and lemon zest. 
• Mix lemon juice and butter into sugar mixture.

make the rolls

• Lightly butter a 13x9 inch baking dish. Roll the dough out into a rectangle onto a floured surface - roughly 12x16 inches.
• Spread the sticky lemon filling onto the dough. Roll tightly, stretching the dough as you roll to keep the filling inside.
• Cut the dough into 12 even rolls, and place cut side up in baking dish.
• Spray top of rolls and cover with plastic wrap. Allow the rolls to rise for one hour. 
• Or refrigerate covered with plastic wrap for up to 24 hours, and rise for one hour before you're ready to make them.
• Heat oven to 350 degrees. Bake the risen rolls for 38-42 minutes. 

glaze 'em

4 oz cream cheese

1/2 of lemon juice (from earlier) 

3/4 c. powdered sugar

1/3 of lemon zest (from earlier)

• Whip the cream cheese until light and fluffy. Add remaining lemon juice and powdered sugar and beat until smooth. 
• Spread cream cheese glaze over hot rolls and sprinkle with remaining lemon zest.