Lemon Sweet Rolls

Yield: 12 sweet rolls

Ingredients

• Dough
• 2 1/4 tsp yeast
• 1 cup warm (not hot) milk
• 1/2 cup sugar
• 3 eggs
• 1/2 cup butter, melted
• 1 tsp vanilla
• Zest of 1 lemon
• 5-6 cups flour
• 1 tsp salt
• Filling
• 6 tbsp butter, softened
• 1 cup sugar
• Zest of 1 lemon
• 1/4 tsp salt
• Icing
• 8 oz. cream cheese, softened
• 1/2 cup butter, softened
• 3 cups powdered sugar
• Zest of 1 lemon
• 3.7ml lemon oil

Directions

1. In a mixing bowl, combine the yeast, milk, and sugar.  Let stand for 5-7 minutes while it gets bubbly.
2. Mix in the eggs, butter, vanilla, lemon zest, 3 cups of flour, and salt.  Mix together.
3. Add enough remaining flour to form a dough.  Knead for 5 minutes.
4. Transfer the dough to a greased bowl.  Place in a warm place to rise for 1 1/2 - 2 hours.
5. Roll the dough on a floured surface into a 9" x 14" rectangle.
6. For the filling, spread the butter over the entire surface, omitting about 1" along one of the long sides.  Sprinkle with sugar, lemon zest, and salt.
7. Roll the dough up long-ways, leaving a roll about 14" long.  Stop with the seam-side down.
8. Using a piece of dental floss, cut the dough into 12 pieces.  Place in two greased 9" x 13" casserole dishes.
• You can see that I baked them in a single dish and they ended up cramped.  Next time I will use two dishes.
9. Let rise in a warm place for 1 - 1 1/2 hours.
10. Bake at 350°F for 30 minutes.  Remove and let cool for 10-15 minutes.
11. While it's cooling, prepare the icing.  Cream together the cream cheese and butter in a mixing bowl.  Add the powdered sugar, lemon zest, and lemon oil.  It should be thick and creamy.
12. Spread the icing over the warm rolls.  Cut and serve while warm.

Adapted from Butter Be Ready.