Lemon Sweet Rolls
Gather the dough ingredients - * Yeast * Milk * Butter * Eggs * Sugar * Vanilla extract * Lemon zest * Flour * Salt * Nutmeg
In the bowl or a stand mixer, combine yeast and warm milk. Let sit for 10 minutes or until the mixture is foamy.
Stir in butter eggs, sugar, vanilla, lemon zest, salt, and nutmeg. Slowly add in the flour, mixing on low until the dough comes together and is soft and sticky.
– Knead on low speed (or by hand) for about 5 minutes. The dough should be smooth, yet stretchy. – Transfer the dough to a large bowl that has been lightly greased with vegetable oil and cover with plastic wrap. Let the dough rise for 1 hour or until it has doubled in size.
Gather the filling ingredients - * Butter * Vanilla extract * Lemon zest * Sugar * Nutmeg
In a mixing bowl, beat together butter, sugar, and lemon zest until light and fluffy. Set aside.
– Lightly grease a 13x9" pan with baking spray and set aside. – Transfer the dough to a lightly floured surface and shape it into a 10x15" rectangle.
Spread the lemon filling evenly on the dough before rolling it up tightly starting at the top long end.
Cut the dough into 12 evenly sized rolls before placing them in the baking pan.
Cover the rolls with plastic wrap and let them rise for 1 hour. They should double in size.
While the rolls are rising, preheat the oven to 350 degrees F. Once the rolls have risen, remove the plastic wrap and place them in the oven to bake for about 35 minutes.
Gather the frosting ingredients - * Cream cheese * Sugar * Vanilla extract * Lemon zest
While the rolls are baking, combine the ingredients for the frosting and beat using a mixer until well combined and smooth.
Once the rolls are done cooking, remove them from the oven and cover with the frosting. Sprinkle extra lemon zest on top (optional) and serve.
Full recipe at mildlymeandering.com