Sticky Lemon Rolls with Lemon Cream Cheese Frosting

My carbohydrate cravings have not subsided.

It may have gotten even worse.

You see, I'm not only craving carbs, but sugar, cream cheese and butter on top of these carbs.

Sigh.

Dear Sticky Lemon Rolls and Cream Cheese frosting Gods,
Please have mercy on my hips and thighs. Thank you.

Love,
Christa Rose

Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Source: The Kitchn  


Makes 12 large rolls

 
Lemon Roll Dough
1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast

3/4 cup milk, warmed to about 100°F or warm but not hot on your wrist
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 lemons, zested
2 eggs

Sticky Lemon Filling
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
2 lemons, zested and juiced *
3 tablespoons unsalted butter, very soft

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

In the bowl sprinkle the yeast over the warmed milk and let it sit for a couple minutes. 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.
Knead until the dough is elastic and pliable.

Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled - about an hour.
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.

Lightly grease a 13x9 inch baking dish with butter. On a floured surface pat the dough out into a thick rectangle, about 10x15 inches. Spread with softened butter, then spread the lemon-sugar mixture over the 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.

Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes.

While the rolls are baking, prepare the glaze. 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.