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