Thursday, April 1, 2010

Sticky Meyer Lemon Rolls

So these didn't turn out quite as I'd hoped. Some days just really aren't baking days. On top of that I tried to cheat out of making the actual cinnoman roll dough by replacing it with pre-made crescent roll dough that comes in the can at the supermarket. Although they weren't perfect, they still tasted lovely and I'd totally make them again (the correct way of course, LOL!)

Although I was worried about the fact that 2 lemons went into this, it wasn't overly lemony. In fact, the roll part was just lightly hinted with lemon. I added cinnoman along with nutmeg in my version, but not much as I wasn't sure how lemon and cinnoman would pair. I think it was just enough though :) (1 tsp. or less I believe I added.)

Now let's talk about the glaze. PHENOMINAL! Oh man, I could just whip that stuff up and eat it out of the bowl. I slathered that gooey sugary goodness onto my little rolls and was in heaven. I'm totally looking forward to baking with lemons again in the future and I'm 100% certain anything baked and sweet will get a heavy dosing of this SWEET glaze! :) 5 stars from this fat kid! Hehe.

Sticky Meyer Lemon Rolls
from Dishing Up Delights

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
Scant 1/4 teaspoon cinnamon (optional)
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.

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