Sticky Lemon Rolls with Lemon Cream Cheese Glaze
We love how definitely the bright lemon flavour of these buns battles the weariness of winter. Cheer up a cold, dark morning with one (or two?) of these.
3 Hours 30 Minutes
12-16 buns
Ingredients
How to do it
Dough
1 ½ tbsp active yeast
1.5 dl warm milk
50 g unsalted butter
2 eggs
50 gr white sugar
1 tbsp vanilla extract
Zest of 1 lemon
500 gr all purpose flour
1 tbsp salt
1 tbsp nutmeg
Lemon cream cheese glaze
1 lemon zested and juiced
115 gr cream cheese
200 gr powdered sugar
Sticky lemon filling
200 gr sugar
1 lemon zested
4 tbsp unsalted butter
½ tbsp powdered ginger
½ tbsp freshly-ground nutmeg
Juice of 2 lemons
In the bowl of a stand mixer, sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. Using the mixer paddle and with the mixer on low speed, stir the softened butter, eggs, sugar, vanilla, lemon zest, and 135 gr of the flour into the milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough.
Switch to the dough hook and knead at low speed for about 5 minutes, or until the dough is smooth, pliable, and stretchy.
Lightly grease 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 for 1 hour or until doubled.
→ No stand mixer? If you do not have a stand mixer, mix the ingredients by hand in a large bowl, then turn the sticky dough out onto a lightly floured surface.Knead the dough by hand for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy. Put back in the bowl to rise.
Make the sticky lemon filling:
While the dough is rising, rub the lemon zest into the sugar with the tips of your fingers until well combined. Add the butter and beat together with a hand mixer (or in the bowl of a stand mixer) until it is thick, whipped, and creamy. Add the ginger and nutmeg. Slowly add the lemon juice and whip. It should be a thin yet still creamy mixture of butter and sugar. Refrigerate for at least 1/2 hour, or until you are ready to assemble the rolls.
Assemble the rolls:
Lightly grease a 33x23-cm baking dish with baking spray or butter. On a floured surface, pat the risen dough into a large yet still thick rectangle — about 25 x 35 cm.
Spread the dough evenly with the sticky lemon filling. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.
Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled.