Lemon Sticky Rolls

Did anyone else do a double take when they saw this picture?
Say it with me... Lemon Sticky Rolls. YUM!
Everyone loves a good cinnamon roll but these are the cousin of the cinnamon roll that no one talks about. But should. I've been wanting to make these for months now. But I don't have a stand mixer, not that these couldn't be made without one, so I happen to be at my Mom's house and decided it was finally time. I have this issue with recipes that call for a stand mixer... I don't make them, or should I say I rarely make them. It's my silent rebellion against the fact that I don't own a stand mixer-HINT HINT-to anyone reading this that doesn't want theirs or knows of a place I could get one on sale. Anyways back to the recipe. There is the perfect amount of lemony sweetness that makes these rolls my new favorite breakfast treat. Also if you are like me and happen to not have a stand mixer there are directions included for this very occasion... So you have no excuse to not make these. Let me tell ya, my rebellion on this recipe was a total failure. These are too good to pass up ever again.

Lemon Sticky Rolls
(original recipe from The Kitchn)


Lemon Roll Dough
3 lemons
1 envelope (0.25 ounces, or 2 1/2 tsp.) active dry yeast
3/4 cup milk, warmed but not hot to your wrist
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup sugar
2 tsp. vanilla
4 1/2 cups flour
1/2 tsp. salt
1/2 tsp. nutmeg
2 eggs

Sticky Lemon Filling
1 cup sugar
1/4 tsp. freshly ground nutmeg
1/2 tsp. powdered ginger
3 tbsp. unsalted butter, very soft

Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
1 cup powdered sugar

Make the dough:
Zest and juice the lemons. Divide zest into thirds and juice into two parts, set aside both. Half the lemon juice will be used in the filling and the other half in the glaze.

In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let sit for a few minutes. With the mixer paddle, stir in the butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and 1/3 of the lemon zest. Add the eggs and enough of the remaining flour to make a soft yet sticky dough (I ended up using 4 cups total).

Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable. (If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured counter top. Knead the dough my hand for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)

Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl tightly with plastic wrap and a towel and let dough rise for about an hour, or until the dough has nearly doubled.

Make the filling:
In a small bowl, mix together the sugar, nutmeg, and ginger; then work in the second part (1/3) of the lemon zest  with the tips of your fingers until the sugar resembles soft sand. Slowly pour in one part of the lemon juice, stirring. Stop when the sugar and lemon juice form a wet, clumpy mixture. (You may use all of the reserved half of the lemon juice or you may stop before completely adding that half of the juice.)

Assemble the rolls:
Lightly grease a 13x9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still think rectangle - about 10x15 inches. Spread the dough evenly with the 3 tbsp. of softened butter, the pour and spread the lemon-sugar mixture over top.

Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the sugar firm inside. Cut the long dough roll into 12 even rolls. Pinching the bottom of each closed and place one, open and cut side up, in the prepared baking dish.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and put in refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)

Heat the oven to 350. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190.

Make the glaze:
While the rolls are baking, prepare the glaze. In the bowl of the stand mixer, whip the cream cheese until light and fluffy. Add the remaining lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.

Finish the rolls:
When the rolls are done, smear them with the cream cheese glaze, and sprinkle the remaining lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.

Note: My glaze is a little lumpy because I was impatient. But it still tasted wonderful!