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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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The bright burst of lemon in these breakfast or coffee rolls is delightful. It's a lot like Monkey Bread, and I expect refrigerated crescent rolls would be a good, fast alternative for the bread dough (without the rising times). Ingredients:
1 lb frozen bread dough |
1/4 cup butter, melted |
1/2 cup sugar |
4 ounces cream cheese, softened |
2 teaspoons grand marnier or 2 teaspoons orange liqueur |
1 egg |
1 tablespoon lemon, zest of |
1/2 cup icing sugar |
1 tablespoon fresh lemon juice |
Directions:
1. Thaw bread dough for two hours at room temperature or twelve hours overnight in refrigerator.
2. Cut dough into 12 equal portions.
3. Coat a 9 inch cake or bundt pan with melted butter; place remaining butter in a small bowl; dip each piece of dough into melted butter and place in bottom of pan; pour any leftover melted butter over top; Cover and allow to rise for 30 minutes.
4. In a bowl, combine 2 tblsps of the sugar, cream cheese, Grand Marnier, and egg; beat until well blended; pour mixture over rolls.
5. In a small bowl, mix remaining sugar and lemon zest; sprinkle over rolls; cover and let rise until doubled in size (about 1 hour).
6. Preheat oven to 350F; bake until done, about 25 minutes; allow to cool 15 minutes before glazing.
7. In a small bowl, combine confectioner's sugar and fresh lemon juice; drizzle over rolls.
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