Lemon Curd Sticky Rolls With Cream Cheese Glaze

This "Lemon Curd Sticky Rolls With Cream Cheese Glaze" recipe is a great brunch time treat, or for that matter they are the perfect snack anytime of day, you will have trouble just having one of these sticky rolls! The nice thing about this recipe is you can prep it the night before, then throw it in the oven in the morning for fresh lemon curd sticky rolls.

The dough for this lemon curd sticky rolls recipe is a basic cinnamon roll dough but instead of slathering on the brown sugar and cinnamon, lemon curd is added in and a lemon butter mixture that elevates the rolls to a new level. Top it off with the lemon cream cheese glaze and you've got a dessert recipe that's off the charts. This recipe is a delicious variation of a cinnamon roll, this lemon sticky roll will be an instant hit with your friends and family. Buttery dough filled with lemon curd and a lemony butter sugar mixture, and then they are glazed with cream cheese frosting. Some of the ingredients you will need for this dessert recipe include tested lemon, all purpose flour, salt and nutmeg. For the sticky lemon filling recipe you will need sugar, tested lemon, unsalted butter, nutmeg and lemon juice. For the lemon cream cheese glaze you will need tested lemon, softened cream cheese, powdered sugar and vanilla.

To start sprinkle the yeast over the warmed milk. Let it sit for five minutes (you want it to look foamy). Then on low speed, mix the softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk mixture. Next add in the salt and nutmeg. Quickly add in the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead at low speed for about five minutes. You want the dough to be smooth and stretchy. Then in a lightly greased bowl put the dough in. Cover with a light layer of oil. Cover with plastic wrap and a kitchen towel. Let the dough rise for one hour or until doubled. Then you can make the lemon filling. In your stand mixer add the sugar and lemon and mix for 15-20 seconds just to combine the two and bruise the lemon zest.

Lemon juice, rind, and zest are used in a wide variety of foods and drinks. Lemon juice is used to make soft drinks, lemonade, and cocktails. Lemon juice is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts, and meat, where the acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked. Lemon juice is frequently used in the United Kingdom to add to pancakes. Lemon juice may also be used for cleaning. A halved lemon dipped in salt or baking powder is used to brighten copper cookware, the acid dissolves the tarnish and the abrasives assist the cleaning.

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