Sticky Lemon Rolls with Lemon Cream Cheese Glaze
- 3 lemons
- 1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast
- 3/4 cup milk, warmed to about 100°F (warm but not hot on your wrist)
- 1/2 cup (1 stick) unsalted butter, very soft
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 4 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 eggs
- 1 cup sugar
- 1/4 teaspoon freshly-ground nutmeg
- 1/2 teaspoon powdered ginger
- 3 tablespoons unsalted butter, very soft
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- This recipe is vegetarian
- Produce
- Lemons (3)
- Cooking & Baking
- Active yeast (1 envelope)
- Flour (4 1/2 cups)
- Nutmeg (1/2 teaspoon)
- Nutmeg, freshly-ground (1/4 teaspoon)
- Powdered ginger (1/2 teaspoon)
- Powdered sugar (1 cup)
- Salt (1/2 teaspoon)
- Sugar (1 cup)
- Vanilla extract (2 teaspoons)
- White sugar (1/4 cup)
- Dairy
- Butter, unsalted very soft (11/16 cup)
- Cream cheese (4 ounces)
- Milk (3/4 cup)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published March 16, 2010 (2 years ago).
1,024 people saved this recipe.
