Sticky Lemon Rolls with Lemon Cream Cheese Glaze

A perfect labor of love for your Easter Breakfast or Brunch. This one is for you, Ro:
(makes 12 large rolls)

For the dough:
2&1/2 t. (1 envelope or .25 oz.) active yeast
3/4 cup 2%* milk, warmed to about 100, warm but not hot on your wrist
1/2 cup (1 stick) butter*, softened at room temp. for an hour
2 large eggs
1/4 cup white sugar
2 t. vanilla extract
1 lemon, zested
4&1/2 cups all-purpose flour
1/2 t. sea* salt
1/4 t. freshly* ground nutmeg
Vegetable oil

For the stick lemon filling:
1 cup sugar
1 lemon, zested
4 T. butter*, very soft
1/2 t. powdered ginger
1/4 t. freshly ground nutmeg
1/4 cup lemon juice, from 2 lemons

For the lemon cream cheese glaze:
1 lemon zested, and juiced
4 oz. cream cheese, softened
1 cup powdered sugar

Make the dough: In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. With the mixer paddle, stir the softened butter, eggs, sugar, vanilla, lemon zest and 1 cup of the flour into this milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough.

Switch to the dough hook and knead for about 5 mins. or until the dough is elastic and pliable.

Lightly grease the top of the dough with veg. oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise for 1 hour or until doubled.

~ No stand mixer? If you don not have a stand mixer, mix the ingredients by hand in a large bowl, then turn the sticky dough out onto a lightly floured surface. Knead the dough by hand for 5-7 mins. or until the dough is smooth, pliable, and stretchy. Put back into the bowl to rise.

Make the sticky lemon filling:
Rub the lemon zest into the sugar with the tips of your fingers until well combined. Add the butter and beat together with a hand mixer or in the bowl of a stand mixer until it is whipped and creamy. Add the ginger and nutmeg. Slowly add the lemon juice and whop. It should be a thin yet still creamy mixture of butter and sugar. Refrigerate until you are ready to assemble the rolls.

Assemble the rolls:
Lightly grease a 13x9" baking dish with baking spray or butter. On a floured surface, pat the risen dough into a large yet still thick rectangle - about 10x15". Spread the dough evenly with the sticky lemon filling. Roll the dough up tightly, starting from the top long end. Stretch and putt the dough taut as your roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish. Cover the rolls with a towel and let them rise for 1 hour or until puffy and double.

Bake the rolls:
Heat the oven to 350. Place the risen rolls in the oven and bake for 35 mins. or until a thermometer inserted into a center roll reads 190.

Make the glaze:
While the rolls are baking, prepare the glaze. In a small food processor or with a mixer, or sturdy whisk, whip the lemon juice and cream cheese until light and fluffy. (Reserve the lemon zest). Add the powdered sugar and blend until smooth and creamy.

Glaze the rolls:
When the rolls are done, smear them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Let cool for at least 10 mins. before serving, but do serve while still warm.

Bet ya get LOTS of hugs after they devour these treats!!

"Get your Business done today!!"

And, reflect on the meaning of Good Friday.

Love,

MM