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Tuesday, March 23, 2010

Sticky Meyer Lemon Rolls

Sticky Meyer Lemon Rolls

A while back I was drooling over this coffee cake. Before I even got a chance to make it, the wonderful folks at The Kitchn found a way to make it even better. I've only had breakfast rolls in the cinnamon variety so this fruit version was intriguing. Plus, I got to use the last of the Meyer lemons gifted to me by Mary. These rolls are amazing, sticky, sweet (but not too sweet) and so decadent. The lemon flavor isn't overwhelming and there are enough spices to balance it out. Next time I will for sure bake up the whole batch to share with my greedy coworkers instead of hoarding it all to myself...I mean, sharing with my neighbors. Now I have to go to the gym because we all know where these rolls will go straight to.

Sticky Meyer Lemon Rolls

I liked these so much, I couldn't stop photographing them

Sticky Meyer Lemon Rolls

Sticky Meyer Lemon Rolls
(Adapted from The Kitchn)



Makes 6-8 rolls

Lemon Roll Dough
1 1/4 teaspoons yeast
 (not fast acting)
6 tablespoons milk, warmed to about 100 degrees
4 tablespoons unsalted butter, softened
2 tablespoons white sugar
1 teaspoon vanilla extract
2 1/4 cups flour
1/4 teaspoon salt
Scant 1/4 teaspoon nutmeg
Zest of 1 lemon
1 egg

Sticky Lemon Filling
1/2 cup sugar
Dash of ground nutmeg
1/4 teaspoon powdered ginger
1 lemon zested and juiced
2 tablespoons unsalted butter, softened at room temperature

Lemon Cream Cheese Glaze
2 ounces cream cheese, softened
Juice of 1/2 lemon
1/2 cup powdered sugar
Zest of 1/2 lemon

To make the dough
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 1/2 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.

To make the lemon filling:
In a small bowl, mix the sugar with the nutmeg and ginger, and butter.

Lightly grease an 8x8 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle. Spread evenly with the butter-lemon mixture. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into even rolls, about 2-inched wide, 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. If you want to prepare these ahead of time, place them in the refrigerator, then let them rise at room temperature for an hour before you want to bake them.

Heat the oven to 350 degrees. Place the rolls in the oven and bake for 25-35 minutes or until a thermometer inserted into a center roll reads 190 degrees.

While the rolls are baking, prepare the glaze. With a mixer or by hand, 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 and slightly cooled, smear them with the cream cheese glaze, and sprinkle the zest of 1/2 a lemon over top to garnish. Serve while warm.

Printable Recipe

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35 comments:

Erica said...

They are so photogenic! Pretty little rolls :) I bet they are delicious. A perfect weekend breakfast treaty. Hope you have a good day. Is it too soon to start thinking about the weekend?

Olga @ MangoTomato said...

Esi, what a gorgeous job you did! And the photos are so styled :) I'd love one right now!

Pam said...

Well, now I'm drooling! They look delicious with the perfect pics! Yum!

Kathy - Panini Happy said...

Um...did you say lemon cream cheese glaze?? Want!! I wouldn't be able to stop taking pics either, they look amazing.

The Food Librarian said...

Oh My Goodness. These look divine!

LetMeEatCake Eat With Me! said...

that is too funny! i just printed this recipe after seeing it on the kitchn last week! they look so great. nice job!

dawn said...

they are really photogenic! you're so lucky to have access to all those lemons & strawberries, ours suck.

Diana said...

I'm sort of your neighbor, right? ;)

Jenn said...

Yum!!! Perfect breakfast!

I'm still planing to make those Meyer Lemon pistachio cookies you posted a while back.

Memória said...

Great minds really do think alike. I created a variation on cinnamon rolls, too. However, I wish I would have thought to make a fruity version, too! This looks absolutely lovely and delicious! I have a bunch of oranges I could use for this. YUM! What beautiful photos!!

Krissy @ The Food Addicts said...

oh that looks fantastic! we have meyer lemons growing in the garden so once we have an abundance of it, we'll have to try out this dessert. nice job, esi.

Gala said...

Yummmmy!
They sound great, like a summer version of the cinnamon roll.
And are very photogenic as well!

ABowlOfMush said...

These sound gorgeous!!
I looove lemony treats, especially with the summery weather coming in!

Cinnamon-Girl said...

These look insanely good! Your photos are gorgeous!

Cooking Rookie said...

Looks so tasty!

anna said...

Those look so good! Very pretty and sunny and omnomnom...

M. said...

super....super....super yummy.... :)

Anna@tallgrasskitchen said...

I wish I'd found these before I used up my meyer lemon stash! They look phenomenal.

Stella said...

You sure do have a way of making things look pretty, Esi! Oh, and those rolls sound delicious too...Meyer lemon, hmm?

Diana said...

I think you purposely didn't post anything new today just to torture me.

Velva said...

Your sticky Meyer Lemon rolls look absolutely delightful. I could easily eat a couple with a steaming hot cup of coffee. Thanks for sharing.

Maria said...

These are the most amazing rolls ever! Stumbling them now:)

aurorafedora said...

i've never had a meyer lemon but i guess i will now, cuz i gotta try these!!! yum!

Linn @ Swedish Home Cooking said...

Mm, I'm just about to have some breakfast here in Paris and yes I would kill for those sweet treats.

MaryMoh said...

Gosh...the look itself is already so addictive, what more to say about the taste. I just love lemon :D

shaz said...

I can so understand why you'd be reluctant to share these babies. They look amazing! Love the pics too, those strawberries look so plump and juicy.

innBrooklyn said...

These look delicious! I wish someone would gift me some meyer lemons!!

Money Funk said...

A lemon dough, lemon filling, and lemon glaze??? Geesh! Sounds Awesome! Yum!

Esi said...

Thanks to everyone for the very nice comments. You clearly love this recipe so thanks to The Kitchn for providing me a way to share it.

Sippity Sup said...

I see you still have spring on your mind! Meyer lemons, yellow napkins and great photos. I am so happy it's spring. GREG

Andrea said...

Oh, I am all about these rolls. I saw them on the kitchn, and now with a great review from you, they're officially part of the Easter menu!

Shannon said...

i wouldn't share, either ;) fabulous!!

hotpinkmanolo said...

These sounded good as you were eating them...and then tweeting about it! LOL

I think you should make some for ME! :)

The pictures are beautiful too!

Foodycat said...

What a perfect breakfast! They look really gorgeous Esi!

HeddyShea said...

oh yum! all i need is the powdered ginger and im on these!
xo
shs