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Sandi in Hawaii

Merry Christmas All! Here was the hit of Chrismas breakfast. REC: Sticky Lemon Rolls

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Joined: Dec 12, 2005


Posted to Thread #19665 at 12:20 am on Dec 26, 2010

Oh my, these were fabulous!! Last night, I threw the bread ingredients into the bread machine, and set it on the dough cycle. When the cycle was done (mixing, plus the first rise), I shaped the rolls, then stuck it into the fridge covered with plastic wrap.

This morning, I took the pan out of the fridge, and let it sit for about an hour, then baked. It was perfect!

I used soy milk for the regular milk in the dough, and used butter instead of cream cheese in the glaze.

Sticky Lemon Rolls with Lemon Cream Cheese Glaze Makes 12 large breakfast rolls

Lemon Roll Dough
1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast
3/4 cup milk, warmed to about 100F
1/2 cup (4 oz) unsalted butter, very soft
1/4 cup (1 3/4 oz) white sugar
2 teaspoons vanilla extract
4 1/2 cups (1 lb, 4 1/4 oz) flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
Zest of 2 lemons
2 eggs

Sticky Lemon Filling
1 cup (7 oz) sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
Zest of 2 lemons
Juice of 1 lemon (2-3 tablespoons, save juice of 2nd lemon for glaze)
3 tablespoons unsalted butter, very soft

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. 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.

(I threw everything in the bread machine on the dough cycyle.)

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.)

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.

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.)

Heat the 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.

Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
Juice of 1 lemon
1 cup powdered sugar
Zest of 1 lemon

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. 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.

Link: Sticky Lemon Rolls from

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