Sticky Lemon Rolls With Lemon Cream Cheese Glaze Recipe

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Sticky Lemon Rolls With Lemon Cream Cheese Glaze
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Ingredients
22
Count
Nutrition
735
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. 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 one cup of the flour. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
  2. Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.
  3. (If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured counter-top. Knead the dough by hand (see this video for explicit instructions) for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)
  4. 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.
  5. In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon. (Reserve the juice of the second lemon for the glaze.)
  6. Lightly grease a 13x9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10x15 inches. Spread evenly with the softened butter, then pour and 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.
  7. Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
  8. Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.
  9. While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.
  10. When the rolls are done, smear them with the cream cheese glaze, and sprinkle the zest of 1 additional lemon over top to garnish. Serve while warm.
  11. NOTES: * On lemon zest and naked lemons: This recipe calls for quite a few lemons, and while you use the juice of some of them, you will still be left with at least a couple naked lemons.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 735.06 Kcal (3078 kJ)
Calories from fat 256.85 Kcal
% Daily Value*
Total Fat 28.54g 44%
Cholesterol 37.98mg 13%
Sodium 1737.07mg 72%
Potassium 839mg 18%
Total Carbs 109.03g 36%
Sugars 36.02g 144%
Dietary Fiber 7.14g 29%
Protein 12.45g 25%
Vitamin C 12.8mg 21%
Iron 4mg 22%
Calcium 224.8mg 22%
Amount Per 100 g
Calories 339.95 Kcal (1423 kJ)
Calories from fat 118.79 Kcal
% Daily Value*
Total Fat 13.2g 44%
Cholesterol 17.57mg 13%
Sodium 803.37mg 72%
Potassium 388.02mg 18%
Total Carbs 50.43g 36%
Sugars 16.66g 144%
Dietary Fiber 3.3g 29%
Protein 5.76g 25%
Vitamin C 5.9mg 21%
Iron 1.9mg 22%
Calcium 104mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.3
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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