LEMON SWEET ROLLS WITH CREAM CHEESE ICING
These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. This dough is adaptable: You can let the dough rise in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them.
Provided by Yossy Arefi
Categories breakfast, brunch, breads, project, dessert, side dish
Time 1h
Yield 12 large rolls
Number Of Ingredients 17
Steps:
- Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar and let sit until foamy, about 5 minutes.
- Add the butter, remaining 3 tablespoons sugar, lemon zest, salt and cardamom to the bowl of a stand mixer fitted with the paddle attachment and mix on low to combine. Add the eggs and buttermilk mixture, and stir until combined.
- With the mixer on low speed, slowly add 4 cups/510 grams of the flour and stir until all of the flour is moistened. Switch to the dough hook, and mix for 5 more minutes. The dough will be soft and billowy, and it will stick to the bottom of the bowl. Add more flour if the dough seems very, very soft.
- Transfer the dough to a fresh, lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour. Alternately, refrigerate the dough before rising for up to 24 hours and proceed with the recipe as written. The rolls may need a slightly longer second rise.
- Make the filling: Combine the sugar, lemon zest, cardamom and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.
- Assemble the rolls: Line a 9-by-13-inch baking pan with parchment paper and butter the pan and paper. Gently deflate the dough by folding it over itself a few times in the bowl. Turn the dough out onto a floured surface and pat or roll it into a rectangle about 12-by-16-inches and 1/4-inch thick. Gently spread the soft butter over the dough, and sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a serrated knife or length of floss to cut the log into 12 even pieces.
- Place the rolls into the prepared pan, cover, and let rise again until doubled in size, about 1 hour. You can also refrigerate the rolls before the second rise for up to 24 hours, if you'd like to bake them later. Let the rolls rise at room temperature until doubled in size before baking.
- Finish the rolls: Heat oven to 350 degrees and bake for 30 to 35 minutes or until the rolls are golden and cooked through. While the rolls are baking, make the icing: In the bowl of a stand mixer fitted with the whisk attachment, whisk the softened cream cheese, powdered sugar and lemon juice until smooth. The icing should be quite thick, but spreadable. Add a little more lemon juice if necessary.
- Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 278 milligrams, Sugar 33 grams, TransFat 1 gram
LEMON CREAM CHEESE BARS
Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.
Provided by Pamela Souza LeBlanc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
- Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
- Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
- Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
- Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 14.6 g, Cholesterol 23.1 mg, Fat 11.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 209 mg, Sugar 7.1 g
LEMON SWEET ROLLS
Y'all know that I love anything lemon, so these tender, sweet rolls are a favorite of mine for breakfast or brunch. Topped with a speckled poppy seed and lemon-cream cheese frosting, these babies are sure to be a hit with your friends and family.
Provided by Kardea Brown
Categories main-dish
Time 4h
Yield 15 rolls (15 servings)
Number Of Ingredients 18
Steps:
- Grease a 9-by-13-inch baking dish with unsalted butter. Set aside.
- For the dough: Combine the milk, butter and 1 tablespoon of the sugar in a small saucepan and heat until the butter melts and the mixture's between 105 degrees F and 115 degrees F on an instant read thermometer. Whisk in the yeast and let stand until the top is foamy, about 5 minutes. Transfer to a medium bowl. Whisk in the eggs and remaining sugar and set aside. Combine the flour and kosher salt in the bowl of a heavy stand mixer fitted with the dough hook. Mix on low speed until combined, about 1 minute. Turn the mixer to medium speed and add the yeast mixture. Continue to mix until the dough comes together in a ball and is smooth and no longer sticky, about 13 minutes.
- Coat a large bowl with cooking spray. Transfer the dough to the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
- Punch the dough down and turn out onto a lightly floured work surface. Roll the dough out to a 20-by-12-inch rectangle with the longer side parallel to you.
- For the filling: Combine the lemon zest and juice in a medium bowl. Add the granulated sugar. Use your hands to rub the zest into the sugar and lemon juice.
- Spread the softened stick of butter evenly over the dough. Sprinkle the lemon-sugar mixture evenly over the butter.
- Starting at the bottom, tightly roll the dough up into a long log. Cut the log into 15 (about 1-1/2 inches-wide) crosswise pieces with a serrated knife or dental floss. Arrange the rolls cut-side-up in the prepared baking dish. Cover loosely with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
- About 30 minutes before the second rising time is done, adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Once ready, uncover the rolls and bake until golden brown, 20 to 25 minutes.
- While the rolls bake, make the frosting: Beat the butter and cream cheese with the paddle attachment in the bowl of a stand mixer until fluffy and smooth. Add the lemon juice and vanilla. Sift the powdered sugar into the bowl, add the salt and beat until combined. Add the poppy seeds, and beat until smooth, about 10 seconds. While the rolls are still warm, spread the tops with the frosting. Serve warm (see Cook's Note).
LEMON ROLLS WITH LEMON CREAM CHEESE FROSTING
You don't have to be a pastry chef to make these lemony rolls with cream cheese frosting. The secret? Add rapid rise dry yeast to lemon cake mix.
Provided by My Food and Family
Categories Home
Time 3h25m
Yield 24 servings
Number Of Ingredients 18
Steps:
- Rolls
- Mix yeast and warm water until dissolved.
- Combine cake mix, salt and flour in a large bowl.
- Add yeast mixture and vanilla to cake mixture. Mix well. This may require kneading with your hands a bit to completely combine ingredients.
- Cover tightly with plastic. Let rise for one hour. Punch down and let rise again for another 30-60 minutes.
- Divide dough in half. On a floured surface, roll one half of dough into a rectangle shape, approximately 1/4" thick.
- Once dough is rolled out, brush with half of softened butter.
- Combine white sugar, lemon zest and pudding mix in a bowl stirring until well combined.
- Sprinkle half of the sugar mixture over buttered dough.
- Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.
- Slice dough into 12 equal sized pieces. Place 12 rolls into a 13x9 inch pan that has been sprayed with nonstick cooking spray.
- Repeat process with remaining dough to make the second pan of lemon rolls.
- Cover with plastic and let both pans rise until almost doubled in size, approximately 30 minutes. Don't worry if rolls don't completely double in size, they will continue to rise while baking.
- Preheat oven to 350°F.
- Bake at 350°F for 15-25 minutes or until lightly brown.
- While rolls are baking, prepare your frosting.
- Remove from oven and either frost immediately if you would like frosting to melt into rolls, or wait until rolls have cooled, then frost.
- Frosting
- Beat cream cheese, softened butter and lemon extract in a bowl until light and fluffy. Mix until well combined. Add in your confectioner's sugar, one cup at a time, mixing well after each addition.
- Add in three tablespoons milk, and mix until very well combined.
- Store rolls in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "lemon rolls with lemon cream cheese glaze recipes"
EASY GLAZED LEMON ROLLS - PLAIN CHICKEN
From plainchicken.com
5/5 (2)Category Breakfast, DessertCuisine AmericanTotal Time 35 mins
- Beat cream cheese, brown sugar, and lemon zest at medium speed with an electric mixer until smooth.
- Unroll French bread dough. Spread cream cheese mixture over dough, leaving a 1/4-inch border. Sprinkle granulated sugar over cream cheese.
LEMON SWEET ROLLS WITH CREAM CHEESE FILLING - THE …
From thegingeredwhisk.com
Reviews 3Category Family Breakfast RecipesCuisine AmericanTotal Time 3 hrs 30 mins
- In a medium bowl, whisk together the warm water and yeast and let it sit for 10 minutes, until it was foamy.
STRAWBERRY CINNAMON ROLLS WITH LEMON CREAM CHEESE …
From therecipecritic.com
MEYER LEMON STICKY ROLLS WITH CREAM CHEESE GLAZE
From tastykitchen.com
LEMON SUGAR ROLLS WITH VANILLA CREAM CHEESE ICING.
From halfbakedharvest.com
LEMON SWEET ROLLS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON SWEET ROLLS WITH CREAM CHEESE FROSTING
From somewhatsimple.com
STRAWBERRY CINNAMON ROLLS WITH LEMON CREAM CHEESE …
From luckyleaf.com
ZINGY LEMON ROLLS WITH CREAM CHEESE DRIZZLE - BAKE …
From bakefromscratch.com
LEMON CREAM CHEESE DESSERT RECIPES- THE BEST BLOG …
From thebestblogrecipes.com
LEMON CREAM CHEESE SWEET ROLLS - DESSERT NOW …
From dessertnowdinnerlater.com
LEMON-CREAM CHEESE GLAZE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 10 minsServings 0.75
THE BEST SWEET LEMON ROLLS (WITH LEMON CREAM CHEESE …
From goodlifeeats.com
Category BreadsCalories 417 per serving
STICKY LEMON ROLLS WITH LEMON CREAM CHEESE GLAZE - FAKE GINGER
From fakeginger.com
Reviews 6Estimated Reading Time 3 mins
LEMON CHEESECAKE CRESCENT ROLLS - LEMON TREE DWELLING
From lemontreedwelling.com
LEMON ROLLS WITH LEMON CREAM CHEESE FROSTING - MY RECIPE …
From myrecipeconfessions.com
LEMON SWEET ROLLS (THE BEST!) - BUTTER BE READY
From butterbeready.com
LEMON CREAM CHEESE GLAZE • PANCAKE RECIPES
From pancakerecipes.com
LEMON CREAM CHEESE SWEET ROLLS - 12 TOMATOES
From 12tomatoes.com
STICKY LEMON ROLLS WITH LEMON CREAM CHEESE GLAZE | LEMON …
From pinterest.com
STICKY LEMON ROLLS WITH LEMON CREAM CHEESE GLAZE
From pinterest.com
LEMON STICKY ROLLS WITH CREAM CHEESE GLAZE RECIPE | RECIPES.NET
From recipes.net
STICKY LEMON ROLLS WITH LEMON CREAM CHEESE GLAZE
From keeprecipes.com
STICKY LEMON ROLLS WITH LEMON CREAM CHEESE GLAZE
From completerecipes.com
LEMON SWEET ROLLS WITH LEMON CREAM CHEESE FROSTING
From kitchenfunwithmy3sons.com
STICKY LEMON ROLLS WITH LEMON CREAM CHEESE GLAZE - MASTERCOOK
From mastercook.com
CREAM CHEESE LEMON STICKY BUNS | MEL'S KITCHEN CAFE
From melskitchencafe.com
LEMON ROLLS WITH LEMON CREAM CHEESE GLAZE RECIPE
From nowrecipes2918.blogspot.com
BEST LEMON GLAZE RECIPE - HOW TO MAKE LEMON GLAZE - DELISH
From delish.com
STICKY LEMON ROLLS WITH LEMON CREAM CHEESE GLAZE
From pinterest.ca
LEMON SWISS ROLL CAKE WITH LEMON CREAM CHEESE FILLING
From ikneadtoeat.com
18 LEMON AND CREAM CHEESE DESSERTS - ALLRECIPES
From allrecipes.com
LEMON ROLLS WITH CITRUS CREAM CHEESE ICING - GIRL. INSPIRED.
From thegirlinspired.com
LEMON CREAM CHEESE GLAZE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY LEMON COOKIE BARS - LEMON PEONY
From lemonpeony.com
LEMON ROLLS WITH LEMON CREAM CHEESE GLAZE | RECIPE | LEMON …
From pinterest.ca
LEMON CURD STICKY ROLLS WITH CREAM CHEESE GLAZE RECIPE – …
From pachec.ooo
EASY LEMON ROLLS RECIPE - LOVE FROM THE OVEN
From lovefromtheoven.com
CREAM CHEESE POUND CAKE WITH LEMON GLAZE RECIPE | ALLRECIPES
From harsabu.heroinewarrior.com
LEMON CURD STICKY ROLLS WITH CREAM CHEESE GLAZE RECIPE
From dinnerthendessert.com
CREAM CHEESE GLAZE FOR POUND CAKE - THERESCIPES.INFO
From therecipes.info
STICKY LEMON ROLLS WITH LEMON CREAM CHEESE GLAZE
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love