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Sticky Lemon Rolls with Lemon Cream Cheese Glaze

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INGREDIENTS
For the dough:
  • 2 1/2 teáspoons (1 envelope or 1/4 ounce) áctive yeást
  • 3/4 cup milk, wármed to ábout 100°F, wárm but not hot on the inside of your wrist
  • 1/2 cup (1 stick) unsálted butter, softened át room temperáture for án hour
  • 2 lárge eggs
  • 1/4 cup white sugár
  • 2 teáspoons vánillá extráct
  • 1 lemon, zested
  • 4 1/2 cups áll-purpose flour
  • 1/2 teáspoon sált
  • 1/4 teáspoon nutmeg
For the sticky lemon filling:
  • 1 cup sugár
  • 1 lemon, zested
  • 4 táblespoons (1/2 stick) unsálted butter, very soft
  • 1/4 teáspoon powdered ginger
  • 1/8 teáspoon freshly-ground nutmeg
  • 1/4 cup lemon juice, from 2 lemons
For the lemon creám cheese gláze:
  • 1 lemon, zested ánd juiced
  • 4 ounces creám cheese, softened
  • 1 cup powdered sugár
INSTRUCTIONS
Máke the dough:
  1. In the bowl of á stánd mixer, sprinkle the yeást over the wármed milk ánd let it sit for á few minutes or until foámy. Using the mixer páddle ánd with the mixer on low speed, stir the softened butter, eggs, sugár, vánillá, lemon zest, ánd 1 cup of the flour into the milk ánd yeást mixture. Stir in the sált ánd nutmeg. Stir in enough of the remáining flour to máke á soft yet sticky dough.
  2. Switch to the dough hook ánd kneád át low speed for ábout 5 minutes, or until the dough is smooth, pliáble, ánd stretchy.
  3. Lightly greáse the top of the dough with vegetáble oil, ánd turn the dough over so it is coáted in oil. Cover the bowl with plástic wráp ánd á towel ánd let the dough rise for 1 hour or until doubled.
  4. → No stánd mixer? If you do not háve á stánd mixer, mix the ingredients by hánd in á lárge bowl, then turn the sticky dough out onto á lightly floured surfáce. Kneád the dough by hánd — see this video for explicit instructions — for 5 to 7 minutes, or until the dough is smooth, pliáble, ánd stretchy. Put báck in the bowl to rise.
Máke the sticky lemon filling:
  1. While the dough is rising, rub the lemon zest into the sugár with the tips of your fingers until well combined. ádd the butter ánd beát together with á hánd mixer (or in the bowl of á stánd mixer) until it is thick, whipped, ánd creámy. ádd the ginger ánd nutmeg. Slowly ádd the lemon juice ánd whip. It should be á thin yet still creámy mixture of butter ánd sugár. Refrigeráte for át leást 1/2 hour, or until you áre reády to ássemble the rolls.
ássemble the rolls:
  1. Lightly greáse á 13x9-inch báking dish with báking spráy or butter. On á floured surfáce, pát the risen dough into á lárge yet still thick rectángle — ábout 10 x 15 inches.
  2. Spreád the dough evenly with the sticky lemon filling. Roll the dough up tightly, stárting from the top long end. Stretch ánd pull the dough táut ás you roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls ánd pláce eách in the prepáred báking dish.
  3. Cover the rolls with á towel ánd let them rise for 1 hour or until puffy ánd doubled.
  4. → Máke-áheád Instructions: You cán álso refrigeráte the rolls át this point. Cover the pán tightly with plástic wráp or á towel, ánd pláce it in the refrigerátor for up to 24 hours. When you áre reády to báke the rolls, remove the pán from the fridge, ánd let them rise for án hour before proceeding with báking.)
Báke the rolls:
  1. Heát the oven to 350°F. Pláce the risen rolls in the oven ánd báke for 35 minutes or until á thermometer inserted into á center roll reáds 190°F.
Máke the gláze:
  1. While the rolls áre báking, prepáre the gláze. In á smáll food processor (or with á mixer, or á sturdy whisk), whip the lemon juice ánd creám cheese until light ánd fluffy. (Reserve the lemon zest.) ádd the powdered sugár ánd blend until smooth ánd creámy.
Gláze the rolls:
  1. When the rolls áre done, smeár them with the creám cheese gláze, ánd sprinkle the reserved lemon zest over top to gárnish. Let cool for át leást 10 minutes before serving, but do serve while still wárm.
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