Glazed Lemon Sticky Buns

Who could resist the combination of tangy, creamy, messy, and sweet? The messy and sweet part is what has made sticky buns a family favorite for generations. This version adds a lemony tang and delectable cream cheese glaze for the ultimate treat for a brunch, afternoon snack, or anytime you need a lift.

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Course Dessert

Ingredients

For the dough

2 1/2 ounce teaspoons active yeast 1 envelope or 1/4
3/4 cup milk warmed – about 1 min in the microwave
1/2 cup unsalted butter softened
2 large eggs
1/4 cup white sugar
2 teaspoons vanilla extract
1 lemon zested
4 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg

For the lemon filling

1 cup sugar
1 lemon zested
4 tablespoons unsalted butter very soft
1/4 teaspoon powdered ginger
1/8 teaspoon ground nutmeg
1/4 cup lemon juice about 2 lemons

For the lemon glaze

1 lemon zested and juiced
4 ounces cream cheese softened
1 cup powdered sugar

Instructions

For the dough

Add the warmed milk to a bowl and sprinkle the yeast on top.
Let it sit for a few minutes until it is foamy.
Slowly stir in the butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour.
Add salt and nutmeg.
Now add the remaining flour slowly, until the dough is soft and sticky.
If you are using a mixer, switch to dough hooks, or flour your hands lightly and knead the dough until it is smooth. It should be stretchy.
Roll the dough into a mound and grease lightly with vegetable oil on all sides.
Cover the bowl with plastic wrap and a towel and allow dough to rise until doubled. It should take about an hour.

For the filling

Add the lemon zest and sugar into a bowl. Crush them together with the back of a spoon or with your fingers until they are combined.
Now, add the butter, beating until the mixture is thick and creamy.
Add ginger and nutmeg.
Add the lemon juice little by little, stirring briskly. The texture should be creamy but thin.
Refrigerate for about 1/2 hour.

For the rolls

Prepare a 13" x 9" baking dish by greasing lightly.
Lightly flour the counter or other flat surface, and shape the dough (when it’s ready) into a rectangle about 10” x 15”. It should be thick.
Spread the lemon filling over the dough evenly, leaving a perimeter around the edge. Now roll the dough up tightly, starting from the long end, stretching as you do. (The perimeter should fill with cream as you do, hopefully without spilling out.)
Cut the long roll into 12 even buns. Place each on the baking dish.
Cover the rolls with a clean towel and allow the dough to rise for another hour. The rolls should again be about double in size.
When they are ready, heat the oven to 350°F.
Bake for about 35 minutes.

For the glaze

Combine lemon juice and cream cheese in a bowl and beat until the mixture is light and fluffy.
Add the sugar little by little until thoroughly blended.
Smear the hot sticky buns with the glaze and then sprinkled the lemon zest all over the tops.
Serve warm.

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