Lemon Curd Sticky Rolls with Cream Cheese Frs

Lemon Curd Sticky Rolls with Cream Cheese Frs

  • Prepare: 3H
  • Cook: 30M
  • Total: 3H 30M
Lemon Curd Sticky Rolls with Cream Cheese Frs

Lemon Curd Sticky Rolls with Cream Cheese Frs

Diets

  • Vegetarian

Ingredients

  • Produce

    • 3 Lemon
  • Refrigerated

    • 2 Eggs, large
  • Condiments

    • 1/2 cup Lemon curd
    • 1/4 cup Lemon juice
  • Baking & Spices

    • 2 1/2 tsp Active yeast
    • 4 1/2 cups All-purpose flour
    • 1/4 tsp Nutmeg
    • 1/8 tsp Nutmeg, freshly ground
    • 2 cups Powdered sugar
    • 1/2 tsp Salt
    • 3/4 cup Sugar
    • 3 tsp Vanilla
    • 1/4 cup White sugar
  • Dairy

    • 1/2 cup Butter, unsalted
    • 4 tbsp Butter, unsalted very soft
    • 8 oz Cream cheese
    • 3/4 cup Milk
  • Time
  • Prepare: 3H
  • Cook: 30M
  • Total: 3H 30M

Found on

Description

Chef approved recipes for dinners and desserts ranging from healthy to sinful.

Lemon Curd Sticky Rolls are a delicious variation of a cinnamon roll with a soft, buttery dough filled with lemon curd and a lemony butter-sugar mixture, they are glazed with cream cheese frosting.

Ingredients

  • Makes 18 rolls
  • For the dough:
  • 2½ teaspoons (1 envelope or ¼ ounce) active yeast
  • ¾ cup milk, warmed to about 100°F, warm but not hot on the inside of your wrist
  • 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
  • 4½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • For the sticky lemon filling:
  • ¾ cup sugar
  • 1 lemon, zested
  • 4 tablespoons (1/2 stick) unsalted butter, very soft
  • ⅛ teaspoon freshly-ground nutmeg
  • ¼ cup lemon juice, from 2 lemons
  • ½ cup lemon curd, (I use Ina Gartens)
  • For the lemon cream cheese glaze:
  • 1 lemon, zested and juiced
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla

Directions

  • For the dough:
  • Sprinkle the yeast over the warmed milk. Let it sit for five minutes (you want it to look foamy)
  • On low speed, mix the softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk mixture.
  • Add in the salt and nutmeg.
  • Quickly add in the remaining flour to make a soft yet sticky dough.
  • Switch to the dough hook and knead at low speed for about 5 minutes
  • You want the dough to be smooth, pliable, and stretchy.
  • In a lightly greased bowl put the dough in. Cover with a light layer of oil.
  • Cover with plastic wrap and a kitchen towel
  • Let the dough rise for 1 hour or until doubled.
  • Make the sticky lemon filling:
  • Clean your stand mixer.
  • Add the sugar and lemon and mix for 15-20 seconds just to combine the two and bruise the lemon zest.
  • Add the butter and nutmeg and whip until thick and creamy.
  • Slowly add the lemon juice and whip until fully combined.
  • Assemble the rolls:
  • You will do this twice:
  • Butter a 13x9-inch baking dish.
  • On a floured surface, roll half of the dough into a 10 x 15 inch rectangle.
  • Spread the with half the lemon curd.
  • Then layer on half of the sticky lemon filling.
  • Roll the dough up tightly, moving from one end to the other and pulling tight as you go.
  • Using a thread, wrap the thread around the dough in 1 inch to 1½ inch increments, loop and pull (just like the first step in tying a shoelace)
  • Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.
  • Repeat with the second half of the dough.
  • Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled.
  • Bake the rolls:
  • Heat the oven to 350°F.
  • Place the risen rolls in the oven and bake for 30-35 minutes, until lightly browned.
  • Make the glaze:
  • While your rolls are baking, whip the lemon juice, lemon zest and cream cheese until light and fluffy.
  • Add the powdered sugar and blend until smooth and creamy.
  • Glaze the rolls:
  • Let the rolls rest for a good 10-15 minutes.
  • Drizzle the glaze over the rolls.
  • Add more zest if you would like.
  • Making it ahead?
  • If you want to make these the day before, refrigerate the rolls before the final rise.
  • Let them rise for an hour in the morning before baking.
  • Serves: 24 servings
  • Prepare: 3 hours
  • Cook Time: 30 mins
  • TotalTime:
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Title:

Lemon Curd Sticky Rolls with Cream Cheese Glaze - Dinner, then Dessert

Descrition:

Lemon Curd Sticky Rolls have a soft, buttery dough filled with lemon curd, a lemony butter-sugar mixture and are glazed with cream cheese frosting.

Lemon Curd Sticky Rolls with Cream Cheese Frs

  • Produce

    • 3 Lemon
  • Refrigerated

    • 2 Eggs, large
  • Condiments

    • 1/2 cup Lemon curd
    • 1/4 cup Lemon juice
  • Baking & Spices

    • 2 1/2 tsp Active yeast
    • 4 1/2 cups All-purpose flour
    • 1/4 tsp Nutmeg
    • 1/8 tsp Nutmeg, freshly ground
    • 2 cups Powdered sugar
    • 1/2 tsp Salt
    • 3/4 cup Sugar
    • 3 tsp Vanilla
    • 1/4 cup White sugar
  • Dairy

    • 1/2 cup Butter, unsalted
    • 4 tbsp Butter, unsalted very soft
    • 8 oz Cream cheese
    • 3/4 cup Milk

The first person this recipe

dinnerthendessert.com

dinnerthendessert.com

1256 38

Found on dinnerthendessert.com

Dinner, then Dessert

Lemon Curd Sticky Rolls with Cream Cheese Glaze - Dinner, then Dessert

Lemon Curd Sticky Rolls have a soft, buttery dough filled with lemon curd, a lemony butter-sugar mixture and are glazed with cream cheese frosting.