This is actually supposed to be a nice little New York today, you guys! 60 and sunny that feels like a dream after this winter we had. Andy and I are seriously considering what it will move some more hot hand after yet another snowstorm is supposed to be on its way later this week. So, I plan to enjoy today as much as possible and be outdoors as much as Hugo will. (Just when I thought I had a baby who has always loved outdoor summer, he had some collapses annoying these days when we try to get out. I hope that changes with the warmer weather!)
When time becomes very bleak for too many days in a row, I can not help but something sunny cook and pie to take my mind the things . When I bit into the gooey rolls, lemon-y just for a second, I imagined it was not bad outside. The dough is my favorite, the one I use often, which makes cooking so puffy and tender. The interiors are full of tart and sweet meyer lemon filling and topped with a cheese frosting cream lemon-y. They are perfect for a festive brunch spread or simply enjoyed with a big cup of tea. I never tire of swirling sticky buns- check out some of my other variations also :! Salted Caramel, Caramel Apple, blueberry, cranberry orange, and a tasty version of Cheddar garlic as well
- ¾ cup milk
- ¼ cup butter
- 1 teaspoon vanilla extract
- 3¼ cups all purpose
- 1 (0.25 ounce) package instant yeast
- ¼ cup white sugar
- ½ teaspoon salt
- ¼ cup water
- 1 egg
- 1 meyer lemon zest *
- ¼ very soft butter cup
- ½ brown sugar cup
- ¾ cup white sugar
- zest and juice of 1 meyer lemon
- zest of 1 regular lemon
- 1 teaspoon vanilla coffee extract
- ¼ teaspoon ginger
- 3 oz cream cheese, very soft
- 2 cups powdered sugar
- 2-4 tablespoons lemon juice
- 2 teaspoons lemon zest
- heat the milk in a small saucepan until it bubbles, then remove from heat. Mix butter; stir until melted. Cool to lukewarm- add the vanilla extract
- In a large bowl, combine 2 ¼ cups flour, yeast, sugar and salt; whisk together. Add water, egg, zest and milk mixture; beat well with an electric mixer or by hand with a whisk.
- Add the remaining flour, ½ cup at a time, using a wooden spoon to mix well after each addition. (The dough will be too thick and sticky to use the mixer or whisk to this point.)
- When the dough has just pulled together, put it on a lightly floured surface and knead until smooth, about 5 minutes. (Dough will bounce light pressure.)
- Cover the dough with a damp cloth and let rest for 10 minutes
- In a small bowl, combine sugar, vanilla, lemon juice, zest and ginger
- To assemble the rolls:
- On a surface lightly floured, roll dough into a rectangle 12x9 inches. (Use your 9x13 baking dish as a guide.) Using a pastry brush smear the dough with butter.
- Spread the sugar / lemon mixture over the butter. Roll dough starting with one of the short ends and pinch seam to seal. Cut into 12 rolls of equal size and place in a 9x13 baking dish.
- Cover and let the rolls rise in a warm place until doubled, about 30-45 minutes. Preheat oven to 375 degrees F.
- Bake in preheated oven for 20 minutes or until golden. Let cool for about 10 minutes, then spread them with icing. (Directions below) Serve warm
- Lemon Frosting :.
- Whisk the cream cheese until smooth and creamy. Add the powdered sugar and continue mixing. Add a tablespoon of lemon juice and zest and continue whisking. If icing seems thick, add more lemon juice if needed