Probably my favorite dessert flavor is lemon. Lemon anything. Remember those cheap little lemon plank cookies from the Jr Store? Love those. Lemon meringue pie? Lemon pound cake? Lemon cheesecake….ah, add cream cheese and you have the best combination I can think of, unless there’s cream, and butter…
But I digress. While thinking and surfing around Pinterest looking for lemons, I ran into a recipe for Sticky Lemon Rolls with Cream Cheese Glaze over on thekitchn.com. I’ve not used the dough hook on my mixer yet, so this seemed like a great recipe to try it on.
I ran into my first problem with the milk – no milk in the house! An it’s 1:30AM! But I did have some coconut milk left from the recipe before this, so I decided to use that up. Second problem? Not reading the instructions close enough. Instead of whipping the sugar, lemon and butter before adding the lemon juice for the filling, I dumped it all together and whipped it after. The problem with this did not become apparent until I tried to roll up the filled dough – the filling ran faster than I could roll it. So, I scooped up the filling that ran out and spooned it on top of the cut rolls, and popped them in a warm oven to rise. FOLLOW THE DARN RECIPE. Huh. Oh – and when making your dough, take your time on adding the flour. I only used 4 cups in the dough itself.
(By the way – love the dough hook. I foresee pizza, and bread, and all such yeasty things coming for the cooler months.)
If you don’t have a zester yet, get you one of these from ZestNest. Son Jarrod and his bride Shannon gifted this to me for Mother’s Day, and I’ve used the heck out of it. I love the smell of freshly zested lemons. I used to skip that part of recipes, thinking hey, can’t make much difference. Well, believe me it makes a huge difference. Get the zester. Zest the lemon. You won’t be sorry. And the lemons themselves? Well, there’s always tea!
Steve and Caliope are very curious about this whole thing. The Kitchen Bouncer, Lola, is still piled up in bed so they think they have hit the jackpot. Sorry guys – no sweet roll for you!
The rolling and filling part is pretty much standard. The waiting for the rising of the rolls is taking forever! but really only about an hour. You can also refrigerate at this point to cook later.
These rolls are very ‘yeasty’, so if that isn’t your thing you may want to pass. But if you like a chewy, not-to-sweet, lemony roll with an icing like cream cheese glaze, then you’ll like this recipe.