How To Make Lemon Curd Sticky Rolls with Cream Cheese Frosting
Go beyond the usual cinnamon rolls and make these lemon-flavored sticky rolls, complete with a sticky lemon filling and a tangy cream cheese glaze.
Serves:
Ingredients
For Dough:
- ¼ozactive yeast,(1 envelope or 2½ tsp)
- ¾cupmilk,(warmed to about 100 degrees F)
- ½cupunsalted butter,(1 stick), softened at room temperature for an hour
- 2eggs,large
- ¼cupwhite sugar
- 2tspvanilla extract
- 1lemon,zested
- 4½cupsall-purpose flour
- ½tspsalt
- ¼tspnutmeg
For Sticky Lemon Filling:
- ¾cupsugar
- 1lemon,zested
- 4tbspunsalted butter,(½ stick), very soft
- ⅛tspnutmeg,freshly-ground
- ¼cuplemon juice,(from 2 lemons)
- ½cuplemon curd
For Lemon Cream Cheese Glaze:
- 1lemon,zested and juiced
- 8ozcream cheese,softened
- 2cupspowdered sugar
- 1tspvanilla
Instructions
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Sprinkle the yeast over the warmed milk. Let it sit for five minutes.
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On low speed, mix the softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk mixture.
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Add in the salt and nutmeg.
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Quickly add in the remaining flour to make a soft yet sticky dough.
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Switch to the dough hook and knead at low speed for about 5 minutes
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The dough should be smooth, pliable, and stretchy.
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In a lightly greased bowl, put the dough in. Cover with a light layer of oil.
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Cover with plastic wrap and a kitchen towel
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Let the dough rise for 1 hour or until doubled.
Sticky Lemon Filing:
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Clean your stand mixer.
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Add the sugar and lemon and mix for 15 to 20 seconds just to combine the two and bruise the lemon zest.
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Add the butter and nutmeg and whip until thick and creamy.
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Slowly add the lemon juice and whip until fully combined.
To Assemble:
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This will be done twice:
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Butter a 13×9-inch baking dish.
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On a floured surface, roll half of the dough into a 10×15-inch rectangle.
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Spread the dough with half the lemon curd.
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Layer on half of the sticky lemon filling.
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Roll the dough up tightly, moving from one end to the other and pulling tight.
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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).
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Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.
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Repeat with the second half of the dough.
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Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled.
Bake:
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Heat the oven to 350 degrees F.
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Place the risen rolls in the oven and bake for 30 to 35 minutes, until lightly browned.
Glaze:
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While the rolls are baking, whip the lemon juice, lemon zest and cream cheese until light and fluffy.
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Add the powdered sugar and blend until smooth and creamy.
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Let the rolls rest for a good 10 to 15 minutes.
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Drizzle the glaze over the rolls.
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Add more zest if preferred.
Nutrition
- Calories: 267.38kcal
- Fat: 10.68g
- Saturated Fat: 6.26g
- Trans Fat: 0.26g
- Monounsaturated Fat: 2.75g
- Polyunsaturated Fat: 0.58g
- Carbohydrates: 39.38g
- Fiber: 0.96g
- Sugar: 20.40g
- Protein: 4.08g
- Cholesterol: 44.89mg
- Sodium: 94.59mg
- Calcium: 28.63mg
- Potassium: 75.53mg
- Iron: 1.28mg
- Vitamin A: 99.88µg
- Vitamin C: 5.79mg
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