EASY LEMON ROLLS
These sweet lemon rolls filled with a delicious lemon honey butter mixture topped with a lemon glaze makes are the perfect way to welcome spring.
Provided by Leigh Anne Wilkes
Categories Bread/Breakfast
Time 1h10m
Number Of Ingredients 14
Steps:
- Place yeast into 1/4 cup warm water and allow it to proof, about 5 minutes.
- Combine eggs, milk, 1/3 cup butter, 1/3 cup honey and salt in a stand mixer. Mix to combine. Add yeast mixture.
- Add in flour, a cup at a time and combine using the dough hook. Beat on high for 4-5 minutes until dough is soft and elastic. Place in a lightly greased bowl, cover with a towel and allow to rise until double, about an hour.
- Punch down the dough and place on a floured surface. Roll out into a 18 x 15 inch rectangle.
- In a bowl combine 1/4 cup butter, 1/4 cup honey and lemon zest. Stir to combine. Spread over rolled out dough. Roll up dough starting along the long side. Place seam on bottom. Use thread or dental floss to cut into 12 rolls.
- Place rolls into a greased 9 x 13 pan or a baking sheet. Cover with a towel and allow to rise for about 30 minutes or nearly double in size.
- Preheat oven to 350 degrees F. Bake rolls for about 25 minutes until golden brown. While baking mix up frosting.
Nutrition Facts : Calories 371 kcal, Carbohydrate 66 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 283 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
LEMON CAKE ROLL
This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.
Nutrition Facts : Calories 200 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 104mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON ROLLS
The bright burst of lemon in these breakfast or coffee rolls is delightful. It's a lot like Monkey Bread, and I expect refrigerated crescent rolls would be a good, fast alternative for the bread dough (without the rising times).
Provided by evelynathens
Categories Breads
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Thaw bread dough for two hours at room temperature or twelve hours overnight in refrigerator.
- Cut dough into 12 equal portions.
- Coat a 9 inch cake or bundt pan with melted butter; place remaining butter in a small bowl; dip each piece of dough into melted butter and place in bottom of pan; pour any leftover melted butter over top; Cover and allow to rise for 30 minutes.
- In a bowl, combine 2 tblsps of the sugar, cream cheese, Grand Marnier, and egg; beat until well blended; pour mixture over rolls.
- In a small bowl, mix remaining sugar and lemon zest; sprinkle over rolls; cover and let rise until doubled in size (about 1 hour).
- Preheat oven to 350F; bake until done, about 25 minutes; allow to cool 15 minutes before glazing.
- In a small bowl, combine confectioner's sugar and fresh lemon juice; drizzle over rolls.
Nutrition Facts : Calories 150.3, Fat 9.1, SaturatedFat 5.6, Cholesterol 45.8, Sodium 73.4, Carbohydrate 16.5, Fiber 0.1, Sugar 16, Protein 1.6
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 CAKE ROLL
Make and share this Lemon Cake Roll recipe from Food.com.
Provided by Chris from Kansas
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat eggs and sugar until thick and smooth.
- Add water.
- Combine flour, baking powder and salt; stir into egg mixture just until moistened.
- Line a greased 15X10 inch baking pan with waxed paper; grease the paper.
- Spread batter evenly in pan.
- Bake at 375 for 12-14 minutes or until cake springs back when lightly touched in center.
- Cool cake in pan on a wire rack for 5 minutes.
- Turn cake out onto a kitchen towel.
- Gently peel off the waxed paper.
- Beginning with short side, roll up cake, jelly roll style.
- Cool completely on a wire rack.
- For filling, in a saucepan, combine sugar, flour, egg, water and lemon juice.
- Cook and stir over medium heat until mixture comes to a boil.
- Cook and stir 1 minute longer until thickened.
- Remove from the heat; cool to room temperature.
- Unroll cake; spread cooled filling to within 1 inch of edges.
- Roll up again.
- Cover and chill for 1-2 hours before serving.
- Sprinkle with powedered sugar before serving, if desired.
- Store in the refrigerator.
Nutrition Facts : Calories 240, Fat 2.1, SaturatedFat 0.6, Cholesterol 84.6, Sodium 123.2, Carbohydrate 52.1, Fiber 0.4, Sugar 40.3, Protein 4.1
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