Saturday, 30 April 2011

Weekend Baking: Sticky Citrus Walnut Rolls with Cream Cheese Glaze

When I stumbled across this recipe, I was surprised that I hadn't seen anything like this before

It seems that I'm all alone on my island of lemon-dessert-aversion and do you know anyone who'd turn down a cinnamon bun? Exactly

So, this seems like a no-brainer.

Once baked, these rolls taste like Christmas to me which is weird because they seem so summer-y

The filling melts and turns into a bright, citrus-y syrup and although, I remain staunchly in favour of it's cinnamon counterpart, these would be perfect for brunch if you're a lemon-orange fan.

Happy Baking!

adapted generously from The Kitchn

Lemon Roll Dough
zest and juice of 1 lemon
zest and juice of 1 orange
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

Combine your milk and yeast and let it sit for 5 to 7 minutes. Grease a 13x9 inch baking pan or dish with butter and set aside. In the meantime, sift together your flour, sugar, salt and nutmeg into a big bowl. Stir in half your lemon and orange zests+juice, vanilla, eggs, butter and yeast mixture, turn out and knead into a smooth dough, it should take about 10 or 12 minutes by hand. Place back into a greased bowl, cover and let rise in a warm place until your dough doubles in size, which should take about and hour or so.  

Sticky Lemon Filling
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
3 tablespoons unsalted butter, very soft
3/4 cup toasted and chopped walnuts

Combine your sugar and spices then add a tablespoon or two of your remaining juice and the rest of your zests. The mixture will resemble wet sand. Punch down your dough and roll out to a 10 x15 inch rectangle. Carefully spread on your soft butter and sprinkle  your sugar mixture and walnuts evenly over it. Starting from the long side, roll as tightly and carefully as possible then, using a serrated knife, cut into 12 even pieces. Pinch closed the  bottom of each roll and place, swirl side up, into the prepared pan, cover and let rise in a nice warm place for another hour or so. Bake at 350°F until your rolls are golden brown, about 40 to 45 minutes. Remember to turn your pan around at around the 25 minute mark so everything bakes up evenly.    

Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
1 cup powdered sugar

Whip together your sugar, cream cheese and remaining lemon+orange juice until smooth. Spread over your rolls once they've cooled slightly. Serve right away : )

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