Lemon Rolls with Cream Cheese Glaze
 Source Internet Recipe Added: 11/21/2012
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Zest and juice lemons. Divide zest into three equal parts: 1/3 for dough, 1/3 for filling, 1/3 for garnish. Keep juice of 1 lemon for Filling, 1 for Glaze. In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and 1 cup of flour. Stir in the salt, nutmeg, and 1/3 of lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable. Spray the top of the dough with vegetable 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 until nearly doubled about an hour.
Filling: In a small bowl, mix the sugar with the nutmeg and ginger, then work in 1/3 of lemon zest with fingertips until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon. Lightly grease a 13x9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a thick rectangle 10x15 inches. Spread evenly with the softened butter, then spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish. Cover with a towel and let rise for an hour until nearly doubled. May also refrigerate: cover pan tightly with plastic wrap, and chill for up to 24 hours. When ready to bake, remove pan from the fridge, and let rise 1 hour. Heat oven to 350F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190F. Mix together Glaze ingredients and spread over rolls after they have cooled at least 10 minutes. Sprinkle with remaining zest and serve warm. |
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