Lemon Rolls With Lemon Cream Cheese Glaze Food

LEMON SWEET ROLLS WITH CREAM CHEESE ICING

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.

LEMON SWEET ROLLS

Steps:

• Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
• Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115°F (46°C). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
• On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
• In a medium bowl, combine the sugar, lemon zest, and vanilla. Stir it around until the mixture becomes sandy. Some juices may be excreted from the lemon zest; that's ok.
• After the dough has sat for 10 minutes, roll it out into a 14×8 inch rectangle on a lightly floured surface. Spread the softened butter on top. Sprinkle the lemon sugar filling all over. Roll up the dough tightly. Cut into 11-12 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray. Sprinkle uncooked rolls with additional lemon zest at this point, if desired.
• Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200°F (93°C). Turn oven off. Place rolls inside oven and allow to rise.
• After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
• Right before serving, top your sweet rolls with the cream cheese frosting. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth. Add the confectioners' sugar and lemon juice and beat on medium-high until creamy. Frost warm rolls and sprinkle with additional lemon zest, if desired.
• Rolls are best enjoyed the same day, but stay fresh and soft in a covered container at room temperature or in the refrigerator for 5 days. Rolls (with or without frosting) freeze well, up to about 3 months. Thaw in the refrigerator and heat up however you prefer.

LEMON ROLLS WITH LEMON CREAM CHEESE GLAZE

Steps:

• 1. In the bowl of a stand mixer, sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. Using the mixer paddle and with the mixer on low speed, stir the softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk and yeast mixture. Stir in the salt.Stir in enough of the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead at low speed for about 5 minutes, or until the dough is smooth, pliable, and stretchy. Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise for 1 hour or until doubled. Assemble the rolls: Lightly grease a 13x9-inch baking dish with baking spray or butter. On a floured surface, pat the risen dough into a large yet still thick rectangle - about 10 x 15 inches. Spread the dough evenly with lemon curd. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish. Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled. Bake the rolls: Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F. Make the glaze: While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the lemon juice and cream cheese until light and fluffy. (Reserve the lemon zest.) Add the powdered sugar and blend until smooth and creamy. Glaze the rolls: When the rolls are done, smear them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.

LEMON CREAM LOAF W/LEMON GLAZE

Steps:

• For loaf:.
• Dredge pecans and lemon rind in 1 Tbl. flour in small bowl, stir well and set aside.
• Cream shortenening and cream cheese in large mixing bowl.
• Gradually add sugar beating well.
• Add eggs, one at a time, beating well after each addition.
• Combine remaining flour, baking powder and salt.
• Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Mix well after each addition.
• Stir in reserved dredged mixture.
• Pour batter into 2 well-greased 8 1/2x 4 1/2x3" loaf pans.
• Bake at 350º for 1 hour or til toothpick inserted in center comes out clean.
• Immediately brush loaves with lemon glaze.
• Cool in pans 20 minutes, then turn out onto wire rack to cool completely.
• Lemon Glaze:.
• Combine all ingredients in small bowl, stir well.

LEMON ROLLS

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.