Sticky Lemon Rolls with Lemon Cream Cheese Glaze

Page: www.thekitchn.com/thekitchn/breakfast/recipe-sticky-lemon-rolls-with-lemon-cream-cheese-glaze-111307

Cuisine: North American | Course Type: Breakfast/Brunch

(2 reviews)

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Recipe Reviews

I have prepared these rolls twice, and its only out of concern for my waistline that I have not made them more. The lemon flavor is very much present, and the roll texture is excellent. The filling is very messy, and after baking there were copious amounts of caramelized sugar-lemon goo on the bottom of the pan. While it would be nice to keep more filling inside the rolls, this gave a nice treat to those of us serving up the rolls.

Really delicious if you enjoy a sweet citrus treat.

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Loved this recipe! Despite some issues with the way the recipe was written, it is going in my "must add to regular rotation" category, which is a high bar. It was a refreshing way to look at a "cinnamon roll" recipe and my husband and friends loved it.

Pluses: I loved the fact that I didn't need to knead at all by hand after using the mixer. I have been looking for yeast bread recipes that allow refrigeration overnight. It worked beautifully. It also gave an exact temp for doneness, which kept me from overbaking.

Here are some notes that will make it easier to cook:

Yeast - the recipe calls for regular yeast (hence the need to add warm milk). I only had instant/rapid rise and it worked fine.

Mixing Speed - the recipe doesn't actually say what speed to mix it on. I started with low, then went to medium for a few seconds in order to properly incorporate the butter.

Flour - the recipe calls for adding one cup of flour, then adding however much of the remaining 3.5 cups to make a soft dough. 3.5 cups is a lot of wiggle room. I added 2 additional cups in stages, then put on the dough hook. I sprinkled in more flour in tiny increments until the dough released itself fro the bowl.

Rising - the recipe doesn't say if it should rise in a warm, room temperature or cool place. I opted for warm and it worked great.

Filling - Like many of the commenters, I had an issue with the filling oozing out of the rolls. It was difficult to get the rolls into the dish before the filling oozed out. After removing from the fridge the next morning, filling had oozed from inside the rolls to create little pools between the rolls. This ended up being fine, the rolls soaked it up in the oven. The juice of 1 lemon can be a wide range. Next time, I'm going to start with the juice of 1/2 a lemon and then add extra juice only as needed and shoot for a less-oozy filling. Further, the "filling" recipe calls for the juice of 2 lemons, then tells you to save the juice of 1 of those lemons for the frosting. However, the frosting ingredient list already calls for a lemon. Confused? Read the recipe carefully. Just going by the ingredients list caused me to buy too many lemons.

Frosting - When I make this again, I am going to add the lemon zest to the frosting, not just on top as a garnish.

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