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Stuck Like Glue

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image via thekitchn.com

When my daddy calls my momma, her cell phone starts ringing the Sugarland song “Stuck Like Glue.” You know the one… “Woah-woah, stuck like glue. You and me, baby, we’re stuck like glue.” {What’s even better is that my momma has to sing along to it for a few seconds before she answers… my momma loves to sing}

They just celebrated their 29th wedding anniversary last Sunday, and almost three decades later they are still so in love. Every time I hear that song on the radio, I am so grateful for my parents and the model they have given me of marriage. I love them both to pieces.

Speaking of sticky things, Easter Sunday I tried a new recipe–Lemon Sticky Rolls–and they were insanely delicious. No, seriously, I am not joking. These things are Di.Vine. You are going to want to consume the entire pan, and, frankly, I don’t see anything wrong with that. These sticky rolls are similar to cinnamon rolls but lose the cinnamon and add layers of zesty lemon. They are a bit {okay, a LOT involved} but they are definitely worth it. Oh, and did I mention that they have a lemon cream cheese glaze? Oh yes, you’re drooling. It’s okay. I am too.

Sticky Lemons Rolls with Lemon Cream Cheese Glaze
via thekitchn.com
Makes 12 large breakfast rolls (or 4 servings for M & me… just kidding… sort of 🙂

Lemon Roll Dough

3 lemons

1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast


3/4 cup milk, warmed to about 100°F (warm but not hot on your wrist)

1/2 cup (1 stick) unsalted butter, very soft

1/4 cup white sugar

2 teaspoons vanilla extract

4 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon nutmeg

2 eggs
Sticky Lemon Filling

1 cup sugar

1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger

3 tablespoons unsalted butter, very soft

Lemon Cream Cheese Glaze

4 ounces cream cheese, softened

1 cup powdered sugar
Make the dough:

Zest and juice the lemons. Divide the zest into three parts. Divide the juice into two parts, and set aside. (Half of the lemon juice will be used in the lemon-sugar filling for the rolls. The other half will be used in the glaze.)

In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a few minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and one part (1/3) of the lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.

Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable. (If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand (see this video for explicit instructions) for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)
Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled — about an hour.

Make the filling:

In a small bowl, mix the sugar with the nutmeg and ginger, then work in the second part of the lemon zest (1/3) with the tips of your fingers until the sugar resembles soft sand. Slowly pour in one part of the lemon juice, stirring. Stop when the sugar and lemon juice form a wet, clumpy mixture. (You may use all of the reserved half of the lemon juice; you may stop before completely adding that half of the lemon juice.)

Assemble the rolls:

Lightly grease a 13×9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10×15 inches.

Spread the dough evenly with the 3 tablespoons of softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon sugar firml inside. Cut the long dough roll into 12 even rolls. Pinch the bottom of each roll closed and place each one, open and cut side up, in the prepared baking dish.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)

Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.

Make the glaze:

While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the cream cheese until light and fluffy. Add the remaining lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.
Finish the rolls:
When the rolls are done, smear them with the cream cheese glaze, and sprinkle the final remaining lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.

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1 Comment so far Join the Conversation

  1. Dear Elissa, next time you make these I will not walk, but RUN as fast as I can to your kitchen :)I love how you write because it's kind of like listening to you talk … zesty and full of life.Love you!

    Reply

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