Lemon Rolls (similar to cinnamon rolls)

 

Lemon Rolls

Sprinkle 2 tbl yeast over ½ cup warm water

Melit 1 cube butter, add 2 cups milk, warm.

In a mixing bowl mix together 2 eggs, ¾ cups sugar, 1 tbl salt, ½ tsp cardamon, 2 Tbl lemon zest.

Add milk and butter mixture and stir. If not too warm add yeast mixture, stir to blend.

Add 7 cups flour (all at once) mix gently (I use a kitchenaid with the paddle beater until it’s all mixed)

Cover with plastic wrap and let rise until double in size.

While dough is rising mix 5-6 Tbl lemon zest with 1 ½ cup sugar, rubbing it in until fully mixed.

I split the dough in half then make the rolls half at a time.

Sprinkle flour on counter or board, roll gently into a rectangle.

Spread 4-6 tbl soft butter on the dough then sprinkle ½ of the lemon zest sugar mixture, press it into the butter.

Roll and cut into ¾ inch to 1 inch slices. Place on greased cookie sheet with 1 inch rim. Repeat the steps with the other half of the dough and lemon sugar.

Cover with plastic wrap, Let rise until double

Bake at 350 approximately 17 minutes should be medium brown/golden brown.

While baking make the cream cheese icing

Mix 8 ounce cream cheese at room temperature with 4 tbl softened butter, add 3 tbl lemon juice and 2-3 cups powdered sugar.  Frost rolls immediately after removing from the oven.

Serve warm or refrigerate and serve at room temperature later.  I use Meyer lemons but you can use regular lemons too.