Lemon Curd Sticky Rolls with Cream Cheese Frs

• Vegetarian

• 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

Found on dinnerthendessert.com

Description

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.