Sticky Lemon Rolls with Zesty Glaze: Irresistible Citrus Pastry

Dough:

• ¾ cup (177 ml) milk
• 2 ½ tsp yeast, (or 1 envelope)
• ½ cup (113 g) unsalted butter, softened plus 3 Tbsp for assembly
• ¼ cup (50 g) granulated sugar
• 2 tsp vanilla extract
• 4 ½ cups (540 g) all-purpose flour, (stir, spoon & level)
• ½ tsp salt
• ½ tsp ground nutmeg
• ½ Tbsp lemon zest
• 2 large eggs

Sticky Filling:

• 3 Tbsp butter, softened
• 1 cup (200 g) granulated sugar
• ¼ tsp ground nutmeg
• ½ tsp ground ginger
• ½ Tbsp lemon zest
• ¼ cup (59 ml) lemon juice

Lemon Cream Cheese Glaze:

• 4 oz (113 g) cream cheese, (Neufchatel works well)
• 1 cup (120 g) powdered sugar
• ½ Tbsp lemon zest
• 2-4 Tbsp lemon juice, use 2 Tbsp for a thicker glaze or up to 4 Tbsp to thin it

• Warm the milk until it feels warm on your wrist but not hot (about 35–45 seconds in the microwave). Stir in the yeast and let rest until foamy, about 5 minutes.
• In a stand mixer bowl combine the softened butter, sugar, vanilla, 1 cup of flour, salt, nutmeg, and lemon zest. Using the paddle attachment, mix until crumbly. Add the yeast-milk mixture and eggs, then mix to combine. Gradually add enough of the remaining flour to form a soft but slightly sticky dough (about 4 to 4½ cups total depending on humidity).
• Switch to the dough hook and knead 4–6 minutes, until the dough is elastic and smooth. Lightly coat the dough with a neutral oil, turn it over so all sides are oiled, cover, and let rise until nearly doubled, about 1 hour.
• While the dough rises, mix the sugar, nutmeg, ginger, and lemon zest so the zest infuses the sugar. When the dough is ready, add just enough lemon juice to the sugar mixture to create a moist, clumpy texture similar to wet sand (you can use the full ¼ cup).
• Lightly grease a jelly-roll or rimmed baking sheet. On a floured surface, press or roll the dough into a thick rectangle about 10″ x 15″.
• Spread the dough evenly with 3 tablespoons of very soft butter, then sprinkle the lemon-sugar mixture over the surface. Starting from the long edge, roll the dough up tightly, stretching slightly as you roll so the filling stays packed inside.
• Slice the roll using dental floss or a sharp knife into 1″ thick pieces. Place the rolls on the prepared pan with the cut sides facing up and the seam tucked under to help them keep their shape. Cover loosely with a lightly damp towel and let rise until puffy and nearly doubled, about 1 hour.
• Preheat the oven to 350°F (175°C). Bake the risen rolls for 20–25 minutes, or until an instant-read thermometer inserted into the center register about 190°F, or the dough springs back when pressed.
• While the rolls bake, make the glaze. Beat the cream cheese until smooth and fluffy, then add the powdered sugar and lemon zest. Add 2 tablespoons lemon juice and mix until creamy; add up to 2 more tablespoons if you prefer a thinner glaze. Spread the glaze over warm rolls and serve immediately.

• You will need about 3 large lemons to yield enough zest and juice for the filling and glaze.