i'd rather be baking

I really, really love lemons. A lot.

I love their cheery yellow hues, their bright, clean fragrance, and most of all their beautiful flavor. I often cook with them because it seems like a little dash of lemon can improve pretty much anything. But give me a dish (or better yet, something sweet) that casts lemons in a starring role, and I’m in heaven.

Unfortunately Ryan does not share my lemon obsession, and really doesn’t even like lemons much. My family’s visit this week gave me the perfect excuse to make these lemon rolls, much to his disappointment. They love lemons almost as much as I do.

I’m not sure I know where to begin in describing these lemon rolls. They are definitely a dream for the lemon-obsessed. They are moist and tender with the perfect crumb, and a wonderful buttery, lemon-laced filling. And the cream cheese glaze is pretty much to die for. You’ll think you’re eating dessert for breakfast (and you pretty much will be).

Sticky Lemon Rolls with Lemon Cream Cheese Glaze
The Kitchn

Makes 12 large breakfast rolls

Lemon Roll Dough
1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast
3/4 cup warm milk (skim works fine)
1/2 cup (1 stick) unsalted butter or margarine, very soft
1/4 cup 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 nutmeg
1/2 teaspoon powdered ginger*
2 lemons, zested and juiced
3 tablespoons unsalted butter or margarine, 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 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.

(If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)

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.

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 13×9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10×15 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 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.

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.

*I ran out of powdered ginger about a month ago and keep forgetting to buy more, so I used cinnamon. Yum!

High-Altitude Notes: Bake at 375°F for 30-35 minutes.