Lemon Sweet Rolls

Lemon Sweet Rolls

1
dextersmom 1

""We purchased a Cocktail tree several years ago, and this year we finally got fruit: lemons, limes, oranges, grapefruit and tangelos. With so much fruit, I needed to make some fruity goodness!The "Clone of a Cinnabon" recipe has been such an amazing success so I thought it might be good to adapt to celebrate my trees success!""

Ingredients

3 h 12 servings
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Original recipe yields 12 servings

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Directions

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  1. Zest and juice the lemons. Divide the zest into three equal parts. One part will be used in the dough, a second part in the filling, and the final part in the icing.
  2. Divide the juice into two equal parts, and set aside. Half of the juice will be used in the lemon sugar filling for the rolls. The other half will be used in the icing.
  3. Place the dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  4. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
  5. In a small bowl, mix 1 cup sugar with the nutmeg and ginger, then work in the second part of the lemon zest (1/3) until the sugar resembles sand. Slowly pour in one part (1/2) of the lemon juice, stirring. Stop when the sugar and lemon juice form a thick, clumpy mixture like wet sand. (You may use all of the reserved half of the lemon juice; you may stop before completely adding that half of the lemon juice, depending on how much juice you got from your lemons.)
  6. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and cover evenly with lemon-sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  7. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, prepare the icing. With a mixer, whip the cream cheese until light and fluffy. Add the remaining part lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.
  8. Spread icing on warm rolls before serving.
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