Best Lemon Rolls Recipes

SOLE ROLLS WITH SPINACH AND LEMON SLICES

Steps:

• Preheat oven to 375 degrees with rack in center. In a large saute pan, heat oil over low heat. Add shallot; cook, stirring frequently, until soft, about 2 minutes. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide spinach into four equal parts.
• Slice lemon in half crosswise; grate zest of half, and combine with almonds and herbs in a small bowl; set aside. Slice other lemon half very thinly into rounds.
• Lay fillets flat on a work surface, prettiest side down; place one part spinach at the narrow end of each. Roll fish into a cylinder, enclosing spinach. Place in a gratin dish, with lemon rounds in between. Pour wine into dish. Sprinkle a quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until fish is opaque and cooked through, 15 to 20 minutes. Remove from oven; serve immediately.

LEMON-POPPY SEED ROLLS

Steps:

• Make the dough: Heat the milk in a medium saucepan over low heat until warm but not hot, about 100˚ F. Remove from the heat and sprinkle in the yeast. Let stand until foamy, about 5 minutes.
• Whisk the flour, granulated sugar and salt in a large bowl and make a well in the center. Whisk the melted butter, egg yolks and vanilla into the milk-yeast mixture, then pour into the well and stir with a wooden spoon until the mixture comes together into a wet shaggy dough. Turn out onto a floured surface and knead, dusting with flour as needed, until the dough comes together into a loose, slightly sticky ball, 2 to 3 minutes.
• Transfer the dough to a buttered bowl, turning to coat. Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, 1 hour 15 minutes to 1 1/2 hours.
• Meanwhile, make the filling: Mash the poppy seed filling with the butter, lemon zest, lemon juice and salt in a small bowl with a fork until combined; set aside.
• Turn out the dough onto a lightly floured surface; pat and roll out into a 10-by-18-inch rectangle. Spread the filling over the dough, leaving a 1-inch border on one long side. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish. Slice the dough log into 12 pieces with a sharp knife and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
• Preheat the oven to 350˚ F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 20 minutes. Meanwhile, make the icing: Mix the cream cheese and butter in a large bowl with a rubber spatula. Add the confectioners' sugar and lemon juice and mix until smooth. Spread on the warm rolls.

LEMON SWEET ROLLS WITH CREAM CHEESE ICING

Steps:

• Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar and let sit until foamy, about 5 minutes.
• Add the butter, remaining 3 tablespoons sugar, lemon zest, salt and cardamom to the bowl of a stand mixer fitted with the paddle attachment and mix on low to combine. Add the eggs and buttermilk mixture, and stir until combined.
• With the mixer on low speed, slowly add 4 cups/510 grams of the flour and stir until all of the flour is moistened. Switch to the dough hook, and mix for 5 more minutes. The dough will be soft and billowy, and it will stick to the bottom of the bowl. Add more flour if the dough seems very, very soft.
• Transfer the dough to a fresh, lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour. Alternately, refrigerate the dough before rising for up to 24 hours and proceed with the recipe as written. The rolls may need a slightly longer second rise.
• Make the filling: Combine the sugar, lemon zest, cardamom and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.
• Assemble the rolls: Line a 9-by-13-inch baking pan with parchment paper and butter the pan and paper. Gently deflate the dough by folding it over itself a few times in the bowl. Turn the dough out onto a floured surface and pat or roll it into a rectangle about 12-by-16-inches and 1/4-inch thick. Gently spread the soft butter over the dough, and sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a serrated knife or length of floss to cut the log into 12 even pieces.
• Place the rolls into the prepared pan, cover, and let rise again until doubled in size, about 1 hour. You can also refrigerate the rolls before the second rise for up to 24 hours, if you'd like to bake them later. Let the rolls rise at room temperature until doubled in size before baking.
• Finish the rolls: Heat oven to 350 degrees and bake for 30 to 35 minutes or until the rolls are golden and cooked through. While the rolls are baking, make the icing: In the bowl of a stand mixer fitted with the whisk attachment, whisk the softened cream cheese, powdered sugar and lemon juice until smooth. The icing should be quite thick, but spreadable. Add a little more lemon juice if necessary.
• Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.

DELUXE LEMON POPPY SEED ROLLS WITH RASPBERRY FILLING

Steps:

• Combine milk, egg, egg yolk, lemon juice, sugar, poppy seeds, lemon zest, and yeast in a large bowl. Stir in 2 cups flour, butter, and salt, working in more flour as needed to pull dough away from the sides of the bowl.
• Turn out onto a floured surface and knead until dough is smooth and elastic, adding more flour as necessary. Place in a lightly greased bowl; cover, and let rise until doubled in size, about 1 hour.
• Gently deflate dough and roll into a 12x10-inch rectangle. Spread with raspberry jam, leaving a 1/2-inch border. Roll up from the long side, like a jelly roll, and seal. Carefully slice log into 12 pieces and place cut-side down into a greased 8x8-inch square pan. Cover and let rise until puffy, 40 to 45 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.
• Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.

TENDER LEMON ROLLS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle. Spread lemon curd to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 slices., Place rolls, cut side down, in a greased 13x9-in. baking dish. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 350°. Brush rolls with beaten egg and sprinkle with walnuts if desired. Bake until golden brown, 25-30 minutes. In a small bowl, combine icing ingredients; drizzle over warm rolls.

LEMON SWEET ROLLS

Steps:

• Grease a 9-by-13-inch baking dish with unsalted butter. Set aside.
• For the dough: Combine the milk, butter and 1 tablespoon of the sugar in a small saucepan and heat until the butter melts and the mixture's between 105 degrees F and 115 degrees F on an instant read thermometer. Whisk in the yeast and let stand until the top is foamy, about 5 minutes. Transfer to a medium bowl. Whisk in the eggs and remaining sugar and set aside. Combine the flour and kosher salt in the bowl of a heavy stand mixer fitted with the dough hook. Mix on low speed until combined, about 1 minute. Turn the mixer to medium speed and add the yeast mixture. Continue to mix until the dough comes together in a ball and is smooth and no longer sticky, about 13 minutes.
• Coat a large bowl with cooking spray. Transfer the dough to the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down and turn out onto a lightly floured work surface. Roll the dough out to a 20-by-12-inch rectangle with the longer side parallel to you.
• For the filling: Combine the lemon zest and juice in a medium bowl. Add the granulated sugar. Use your hands to rub the zest into the sugar and lemon juice.
• Spread the softened stick of butter evenly over the dough. Sprinkle the lemon-sugar mixture evenly over the butter.
• Starting at the bottom, tightly roll the dough up into a long log. Cut the log into 15 (about 1-1/2 inches-wide) crosswise pieces with a serrated knife or dental floss. Arrange the rolls cut-side-up in the prepared baking dish. Cover loosely with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
• About 30 minutes before the second rising time is done, adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Once ready, uncover the rolls and bake until golden brown, 20 to 25 minutes.
• While the rolls bake, make the frosting: Beat the butter and cream cheese with the paddle attachment in the bowl of a stand mixer until fluffy and smooth. Add the lemon juice and vanilla. Sift the powdered sugar into the bowl, add the salt and beat until combined. Add the poppy seeds, and beat until smooth, about 10 seconds. While the rolls are still warm, spread the tops with the frosting. Serve warm (see Cook's Note).

LOBSTER ROLLS WITH LEMON VINAIGRETTE AND GARLIC BUTTER

Steps:

• Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.
• Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
• Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
• Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
• Fill buns with lobster.

NEW ENGLAND-STYLE SHRIMP ROLLS WITH LEMON-HERB MAYONNAISE

Steps:

• In medium bowl, stir together mayonnaise, lemon juice, parsley and basil with whisk. Add shrimp, celery, onion, seafood seasoning, salt and pepper; gently toss until coated. Cover; refrigerate about 30 minutes or until chilled.
• Heat large heavy skillet over medium-low heat. Lightly butter both sides of each bun. Place in skillet; heat 2 minutes or until buns are golden brown. Turn buns over; toast other side.
• Divide shrimp salad evenly among toasted buns; serve immediately.

LEMON GRASS AND CHICKEN SUMMER ROLLS

Steps:

• Bring a large pot of lightly-salted water to a boil. Season the chicken with salt and cook in the boiling water until no longer pink in the center, 7 to 10 minutes. Transfer to a large platter and allow to cool completely in refrigerator. Shred into small pieces once cooled.
• Combine the shredded chicken, ginger, jalapeno pepper, cucumber, basil, mint, cilantro, lemon grass, and peanuts in a large mixing bowl; toss until evenly distributed. Whisk together the fish sauce, lime juice, sugar, sesame oil, and peanut oil in a small bowl; add to the chicken mixture and mix with your hands until evenly coated.
• Fill a shallow pan with hot water. Dip the rice paper wrappers in the hot water until soft one at a time. Spread the rice paper onto a clean, flat surface. Place 1 leaf of lettuce into the center of a sheet of rice paper; spread about 1/3 cup of the chicken mixture onto the lettuce leaf. Fold the bottom end of the rice paper over the top of the mixture and then roll into a cylinder. Repeat until all ingredients are used. Cut into halves to serve.

LEMON-THYME FOCACCIA ROLLS

Steps:

• Combine the water and yeast in a mixing bowl and stir until the yeast dissolves. Stir in 2 tablespoons of olive oil and 1 cup of flour. Stir in a second cup of flour, the thyme, lemon zest, salt and pepper. Sprinkle some of the remaining flour over a work surface and your hands. Scrape the dough out of the bowl and onto the work surface. Gradually knead in additional flour, until the dough no longer feels sticky.
• Lightly oil a large bowl. Shape the dough into a ball and roll it in the bowl to coat it with oil. Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in bulk, about 1 hour. Punch the dough down and knead it for about 1 minute. Return the dough to the bowl and let rise until doubled again, about 45 minutes.
• Preheat the oven to 375 degrees. Divide the dough into 6 equal pieces. Shape them into flattened rounds, about 4 to 4 1/2 inches in diameter. Place on a well-greased baking sheet, cover with a towel and let stand for 15 minutes. Brush the tops with the remaining tablespoon of olive oil. Bake until lightly browned, about 30 minutes. Let cool.

GOOEY LEMON ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, egg, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a small bowl, mix sugar, lemon zest, cinnamon and, if desired, poppy seeds. Punch down dough; roll into an 18x12-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle with sugar mixture and almonds. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 400°. Bake rolls 15 minutes. Meanwhile, for glaze, in a small saucepan, combine sugar and lemonade concentrate. Cook and stir over medium-low heat until sugar is dissolved. Stir in butter and lemon zest; simmer, uncovered, until slightly thickened, 10-12 minutes. Remove rolls from oven; pour glaze over rolls. Bake until golden brown, 5-10 minutes longer. Cool in pan 5 minutes. Run a knife around sides of pan before inverting onto a serving plate. Serve warm.

CRISPY POTATO SPRING ROLLS WITH TUNA SUSHI IN A LEMON THYME VINAIGRETTE

Steps:

• Make the vinaigrette: In a bowl, whisk together lemon juice, pink pepper, white pepper, and salt. Whisk in honey. Drizzle in olive oil in a slow stream to emulsify. This is a temporary emulsification and needs to be whisked just before serving.
• In a heated pan with olive oil saute the potatoes. Season with salt and pepper. Cover the pan and roast until potatoes are tender. Add sun dried tomatoes to the pan. Transfer mixture to a bowl. With a hand-held masher, mash the mixture until fluffy. Check for seasoning. Place the potatoes mixture into a pastry bag fitted with a round tip.
• To hydrate the rice paper wrappers, fill a large bowl with warm water. Place the wrappers in water for about 3 minutes until soft.
• Remove one wrapper at a time from the water, lay out on a flat surface, and blot with a paper towel. Pipe a 5-inch strip of mashed potatoes in the center of the wrapper. Lay a tuna bar and a piece of scallion evenly next to the potato. Roll into a spring roll.
• In a very hot pan with oil saute the spring rolls quickly, browning all sides. Cook on very high heat, making sure not to cook the tuna.
• Cut each spring roll into 5 pieces. Brush with olive oil. Drizzle with the vinaigrette and serve immediately.

CHICKEN ROLLS STUFFED WITH RICE, LEMON AND HERBS

Steps:

• Place the basil, cilantro, mint, lemon zest, lemon juice, garlic, salt and water in a food processor. Process until the herbs are finely chopped, stopping several times to scrape down the sides of the bowl.
• Pound the chicken to a scant 1/4-inch thickness and season with salt and pepper. Press 1/2 cup of the rice over the surface of each piece of chicken. Spread the herb mixture over the rice. Starting with one of the long sides of the chicken, roll it up tightly, like a jellyroll. Repeat with the remaining chicken.
• Place the chicken rolls in a steamer, cover and steam over the liquid for 12 minutes. Trim off the ends and cut across into 1-inch-thick slices. Divide among 4 plates and serve immediately.

CINNAMON ROLLS WITH LEMON CREAM CHEESE ICING PUC

Steps:

• 1. Add Yeast to Warm Milk, Stir and wait 5 minutes.In a mixer with a dough hook, add eggs , vanilla extract, almond extract, melted margarine, sugar and salt. Let mix for 2 minutes then add bread flour. Mix for 3 to 5 miutes or until dough ball is well mixed and smooth. Remove ball form mixer and place in a lightly greased (spray) bowl or bucket and allow to double in size.
• 2. Mix dark and light brown sugar with the cinnamon.
• 3. After the dough has doubled in size place on a lightly floured surface and roll out with a rolling pin to around a 16 x21 inch rectangle. Spread 1/3 cup of softened butter over the entire dough leaving leaving a 2 inch ribbon on the top side.
• 4. Spread the Cinnamon and Sugar mixture on the dough covering the butter completely, leaving the the 2 inch ribbon clean and ready for the egg wash.
• 5. Egg wash the ribbon and start rolling the dough tightly from the bottom to the top of the dough to the eggwashed ribbon. When you reach the top, stretch the dough to seal the roll. Take a sharp knife and cut the dough, 1 to 1.5 inches, place dough on a greased sheet panand cover with a lightly greased (spray) plastic wrap. Let proof until the dough more than doubles in size.
• 6. Preheat oven to 400 degrees and let bake until light golden brown.
• 7. Use a mixer - add cream cheese, softened butter, lemon extract, vanilla extract, salt and confectioners sugar until well whipped and spread on the warm cinnamon rolls and enjoy!

LEMON POPPY SEED BUTTERMILK ROLLS

Steps:

• Into two cup Pyrex glass measuring cup, add warm water and yeast; stir.
• In microwavable small bowl add sugar, lemon juice and 3/4 cup shortening. Microwave on 70% power, covered, until melted and dissolved. Stir until warm, not hot.
• Add to dissolved yeast and water.
• In large bowl add flour, baking soda and salt, mix.
• Add buttermilk and stir.
• Add yeast mixture and stir and mix well. Use dough hook on mixer and beat until smooth. If dough is too sticky, add a little flour each time until the dough pulls away from the sides of the bowl.
• Cover with a cloth and let rise 10 minutes in a draft free warm area.
• ( I turn oven on at 170*,cover and let rise in oven.
• Spray cooking sheets or muffin pans with Pam.
• Preheat oven to 400°.
• Dust your hands with cornstarch. Shape into rolls and place on cooking sheets or muffin pans. Let rise 30 minutes.
• (I put back in a 170* oven and let rise 30 minutes)
• With pastry brush tops with melted margarine.
• Optional step: Sprinkle with poppy seeds.
• Optional step: Top with drops of white glaze.
• Bake at 400° 18 to 20 minutes. Muffin pans take longer baking.
• When the tops start to brown, press lightly on the top to see if it springs back. If it does, the rolls are done.
• These rolls are wonderful to take to a potluck. They stay moist.

LEMON ROLLS

Steps:

• Thaw bread dough for two hours at room temperature or twelve hours overnight in refrigerator.
• Cut dough into 12 equal portions.
• Coat a 9 inch cake or bundt pan with melted butter; place remaining butter in a small bowl; dip each piece of dough into melted butter and place in bottom of pan; pour any leftover melted butter over top; Cover and allow to rise for 30 minutes.
• In a bowl, combine 2 tblsps of the sugar, cream cheese, Grand Marnier, and egg; beat until well blended; pour mixture over rolls.
• In a small bowl, mix remaining sugar and lemon zest; sprinkle over rolls; cover and let rise until doubled in size (about 1 hour).
• Preheat oven to 350F; bake until done, about 25 minutes; allow to cool 15 minutes before glazing.
• In a small bowl, combine confectioner's sugar and fresh lemon juice; drizzle over rolls.

LEMON-DROP DINNER ROLLS

Steps:

• Divide dough into 12-18 pieces; shape into balls. In a small bowl, combine sugar, lemon zest and nutmeg. Dip tops of rolls into butter, then into sugar mixture. Place in greased muffin cups, sugar side up. Cut a 1/2-in.-deep cross on tops of rolls. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 375° for 14-16 minutes or until golden brown. Immediately remove from pan; cool on wire racks.

LEMON ROLLS WITH LEMON CREAM CHEESE FROSTING

Steps:

• Rolls
• Mix yeast and warm water until dissolved.
• Combine cake mix, salt and flour in a large bowl.
• Add yeast mixture and vanilla to cake mixture. Mix well. This may require kneading with your hands a bit to completely combine ingredients.
• Cover tightly with plastic. Let rise for one hour. Punch down and let rise again for another 30-60 minutes.
• Divide dough in half. On a floured surface, roll one half of dough into a rectangle shape, approximately 1/4" thick.
• Once dough is rolled out, brush with half of softened butter.
• Combine white sugar, lemon zest and pudding mix in a bowl stirring until well combined.
• Sprinkle half of the sugar mixture over buttered dough.
• Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.
• Slice dough into 12 equal sized pieces. Place 12 rolls into a 13x9 inch pan that has been sprayed with nonstick cooking spray.
• Repeat process with remaining dough to make the second pan of lemon rolls.
• Cover with plastic and let both pans rise until almost doubled in size, approximately 30 minutes. Don't worry if rolls don't completely double in size, they will continue to rise while baking.
• Preheat oven to 350°F.
• Bake at 350°F for 15-25 minutes or until lightly brown.
• While rolls are baking, prepare your frosting.
• Remove from oven and either frost immediately if you would like frosting to melt into rolls, or wait until rolls have cooled, then frost.
• Frosting
• Beat cream cheese, softened butter and lemon extract in a bowl until light and fluffy. Mix until well combined. Add in your confectioner's sugar, one cup at a time, mixing well after each addition.
• Add in three tablespoons milk, and mix until very well combined.
• Store rolls in refrigerator.

LEMON-CABBAGE ROLLS

Steps:

• Cover cabbage leaves with boiling water. Cook and stir ground beef, onin and garlic over medium heat until beef is light brown; drain.
• Stir rice, parsley, 1 1/2 teaspoon salt, the lemon pepper, cinnamon, oregano, 1 1/2 cups water and cheese into beef. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until water is absorbed, about 15 minutes.
• Heat oven to 350. Dry cabbage leaves; sprinkle with 1/4 teaspoon salt. Mound 1/2 cup filling at stem end of each cabbage leaf. Roll, folding in sides; fasten with wooden picks. Place in ungreased baking dish. Pour 1 cup water over cabbage rolls. Cover and bake 30 minutes; drain. Spoon hot Lemon Sauce over cabbage rolls; garnish with parsley.
• LEMON SAUCE.
• mix 1 package (about 1 ounce) chicken gravy mix, 3/4 cup water and 1 to 2 teaspoons lemon juice. Heat to boiling, stirring occasionally.

LEMON STICKY ROLLS

Steps:

• 1. Zest and juice lemons. You should have about 1 1/2-2 tablespoons of zest and 1/2 cup juice; divided as specified below in the directions.
• 2. Warm milk in micrawave for about 35-45 seconds until warm but not hot on your wrist. Add yeast, stir, and let the mixture rest until foamy; about 5 minutes.
• 3. Meanwhile, in the bowl of a stand mixer add the butter, sugar, vanilla, 1 cup of the flour, salt, nutmeg & lemon zest. Use the paddle attachment and mix until crumbly. Add the yeast/milk mixture and eggs. Mix until combined. Add enough of the remaining flour to make a soft yet sticky dough.
• 4. Switch to the dough hook and knead for 5 minutes, or until the dough is elastic and pliable. Lightly grease the top of the dough with oil, and turn the dough over so it's coated in oil. Cover the bowl with plastic wrap and let rise until nearly doubled; about 1 hour.
• 5. While dough is rising, combine the sugar, nutmeg, ginger, and lemon zest in a bowl so the zest has a chance to flavor the sugar. Once the dough has risen, add just enough lemon juice to the sugar mixture to form a thick clumpy mixture like wet sand. (I didn't use quite all of the 1/4 cup.)
• 6. Lightly grease a jelly-roll pan with baking spray. (I used my baking pan, like a 9x13, but a little larger.) On a floured surface, pat the dough out into a large yet thick rectangle; about 10"x15".
• 7. Spread the dough evenly with very soft unsalted butter. (The recipe calls for 3 Tbsp, but I used more because I wanted all dough covered.) Then spread the lemon/sugar mixture over the top. Roll the dough up tightly along a long edge. Stretch and pull the dough taut as you roll, to keep the lemon-sugar firmly inside.
• 8. Cut rolls about 1 inch thick. Place on the prepared baking sheet with ends inward to help keep from unrolling once they rise. Cover the rolls with a towel or plastic wrap and let raise for another hour or until puffy and nearly doubled.
• 9. Heat oven to 350 degrees F. Place raised rolls in the oven and bake for 20-25 minutes until browned and done.
• 10. While rolls are baking, prepare the frosting/glaze. Beat cream cheese until light and fluffy in a medium sized bowl. Add the powdered sugar, zest and half the lemon juice (2 Tbsp). Blend until smooth and creamy. If you want thinner glaze add the remaining 2 Tbsp lemon juice. Top warm rolls with frosting/glaze. Serve while still warm.