Ingredients

The following ingredients have 12 Servings
  • 1 1/4-oz packet dry active yeast
  • 3/4 cup slightly warm milk
  • 1/2 cup unsalted butter, room temperature
  • 2 eggs
  • 1/4 cup white sugar
  • 3 teaspoons vanilla extract
  • 1 lemon, zested
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 cup vegetable oil
  • 1 cup sugar
  • 1 lemon, zested
  • 4 tablespoons unsalted butter, room temperature
  • 1/8 teaspoon freshly-ground nutmeg
  • 1/4 cup lemon juice (1-2 lemons)
  • Juice of 1 lemon
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • Zest of 1 lemon

Instruction

  • In a large bowl add warm milk and yeast. Stir and then let stand until mixture becomes foamy.
  • Add in butter, eggs, sugar, vanilla, lemon zest, and 1 cup of flour. Mix until combined. Add in nutmeg and salt and stir again. Finally add in the remaining flour and combine. Dough will be sticky.
  • Knead dough on lightly floured surface for 5 minute (or use dough hook attachment on stand mixer for 5 minutes). Dough should be stretchy at this point.
  • Coat bowl a large bowl in vegetable oil and turn dough into bowl. Coat top of dough with oil as well. Cover with plastic wrap, followed by a kitchen towel for 1 hour while dough rises. Dough should double in size.
  • In a medium bowl stir together sugar, lemon zest, butter, and nutmeg for filling. Slowly add lemon juice and whip until completely blended. Refrigerate for 30 minutes.
  • Flour work surface and turn out dough onto it. Gently form dough into a rectangle.
  • Spread filling over dough and roll up dough tightly top down starting from the long end. Cut rolled dough into 12 slices.
  • Grease a 13x9-inch baking pan. Place rolls flat on pan cover with towel to rise for 1 hour. Rolls can be refrigerated for up to 24 hours at this stage to later baking.
  • Preheat oven to 350°F. Bake for 35 minutes.
  • While rolls are baking prepare the glaze by combining lemon juice, cream cheese, and powdered sugar in a bowl and blending until smooth.
  • Top rolls with glaze and sprinkle lemon zest on top. Allow to cool at least 10 minutes before serving.