Sticky Lemon Rolls with Lemon Cream Cheese Glaze


They are WONDERFUL and would be so perfect to serve on Easter morning. When I made them I actually made the dough the night before then set them out on the counter the next morning to rise. They baked up beautifully and were so delicious. Gooey, creamy and with the perfect hint of lemon flavor.

Serves: 12

Ingredients
DOUGH:
  • 2½ teaspoons (1 envelope or ¼ ounce) active yeast
  • ¾ cup milk, warmed to about 100°F
  • ½ cup (1 stick) unsalted butter, softened at room temperature for an hour
  • 2 large eggs
  • ¼ cup white sugar
  • 2 teaspoons vanilla extract
  • 1 lemon, zested
  • 4 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg

STICKY LEMON FILLING:
  • 1 cup sugar
  • 1 lemon, zested
  • 4 tablespoons (1/2 stick) unsalted butter, very soft
  • ¼ teaspoon powdered ginger
  • ¼ cup fresh lemon juice

LEMON CREAM CHEESE GLAZE:
  • 1 lemon, zested and juiced
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 Tablespoons milk


Instructions
For full instructions you can go to life-in-the-lofthouse.com.

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