Wednesday, February 23, 2011

Meyer Lemon Sweet Rolls

I ran across this YUMMY recipe for Meyer Lemon Sweet Rolls on back in January...  I finally found a reason to make them, in February, and have made them a few more times since...  They are definitely one of my ALL TIME favorites....  ;)  It's not too late to share the reipe is it??  You can find the original recipe here
You'll need:
2 cups very warm water
2 tablespoons dry yeast
2/3 cup instant nonfat dry milk
1 1/2 cup sugar
2 teaspoons salt
1 1/2 cup butter
1 egg
5 to 5 ½ cups all-purpose flour
Zest and juice of 6 Meyer Lemons
1 (8 ounce) block cream cheese
6 cups powdered sugar
I LOVE nothing more than the smell of freshly zested lemon.....
....and I definitely got overly excited to watch the dough "rise"!  ;)
putting it all together!!  ;)
1. In a large bowl, whisk together the warm water and yeast. Allow the yeast to proof by setting is aside for about 5 minutes. If a foamy layer forms at the top of the water, your yeast is ready to go!
2. Whisk in the dry milk, 1/2 cup of sugar, and salt. Add 1/2 cup of softened butter to the mixture, as well as the egg. Slowly begin stirring in the flour, one cup at a time. Add just enough flour to create a soft (but not sticky dough). Knead the dough until it becomes elastic. Drizzle a bit of olive oil over the top of the dough, place it in in a large, clean bowl, cover lightly with a damp towel, and let it rise in a warm place for one hour.
3. Cut the risen dough into thirds. Use a rolling pin to spread the dough into a long, thin rectangle (about 1/2 inch thick). Melt the 1 cup of butter and spread approximately one-third of the melted butter over the long rectangle of dough. Sprinkle the zest of two lemons across the butter (you can sprinkle more for a lot of lemon flavor), then sprinkle 1/3 cup of sugar across the melted butter. Roll the dough up tightly, then slice into 1 1/2 inch cinnamon rolls, and transfer to a large baking sheet. Repeat until all the dough has been used.
4. Preheat the oven to 375 degrees. Allow the rolls to raise on top of your preheating oven for 20-30 minutes. Bake rolls in the oven for 16-18 minutes, or until the tops are a light, golden brown. Remove and frost immediately with Lemon Meyer Cream Cheese Icing.
5. For the icing, beat together all of the fresh-squeezed juice from the lemons, cream cheese, and powdered sugar until very smooth. Spread over warm Lemon Meyer Sweet Rolls. Enjoy immediately.
I PROMISE if you make these you WONT be dissapointed!  thanks again for the recipe cheekykitchen!!  ;)


Karen Carter said...

Ahhhhmazing ! Loved these and am going to try making them soon. Boy you went on a blogging marathon! At least 10 posts? I can hardly do one. Shows who has the more exciting life for sure : ) Love you

maria said...

haha!! not the MORE exciting life... it just goes to show who's the furthest behind on their online scrapbook... ;) I was puppy sitting, and there was nothing on TV, and I get no reception out there... so blogging it was!! ;) and YES, you totally need to make these... THEY're AMAZING!!! :) Love you too!