Yes yes, a giveaway! I am so very excited about this giveaway, but first, please let me blabber on about my new found love of lemony sweets, okay?
Let me just get to the point: I'm a chocolate girl. When it comes to desserts or sweets, I want chocolate. If given a selection, I will always pass on anything fruity in favor of anything chocolate. I like guarantees, and chocolate is guaranteed to please my palate. That's not to say I don't enjoy a strawberry shortcake, or warm apple crisp with a scoop of vanilla ice cream melting over the top of it. I love those too, but I don't crave them the same way I crave chocolate. So when it comes to fruit filled treats, I tend to overlook them.
I had a shift in my thinking not too long ago when I had a lemon curd filled macaron. I was pleasantly surprised with each bite, realizing how tasty lemon truly is. I realized at that moment I needed to expand my horizons when it comes to citrus. It's different. Refreshing. And seriously delicious.
Enter these lemon sticky rolls. When I first saw the recipe over at The Kitchn I thought it looked nice and all, but it didn't occur to me that it would be something I'd like to try. However, after working with some Meyer lemons one day and loving the results, I decided I had to give this one a go. Horizons were in need of broadening!
As I made the dough, the smell of the lemon was so tantalizing I knew I was onto something. And then I made the cream cheese glaze - wowza! It's amazing. Combined they form the most incredible treat so satisfying it forever changed my view on citrus sweets. I've been converted and there's no going back.
Just a few words on this recipe; the filling is runny, so just a heads up on that. I had a lot of it ooze out after I rolled the dough into a log. No biggie, but if I planned it a little better I might not have lost as much. These are best eaten warm from the oven and by next day they will be a bit dryer but are still tasty warmed up. You may want to double the glaze recipe - I did and didn't regret it! Half a batch fits perfectly in one pie dish (full recipe is below).
Lemon Sticky Rolls
from The Kitchn
makes 12 large rolls
Lemon Roll Dough
1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast
3/4 cup milk, warmed to about 100°F or 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 lemons, zested (I used Meyer lemons)
Sticky Lemon Filling
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
2 lemons, zested and juiced
3 tablespoons unsalted butter, very soft
Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
Juice of 1 lemon
1 cup powdered sugar
1 lemon, zested
In the bowl of a stand mixer, sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.
(If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured counter top. Knead the dough by hand for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)
Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled - about an hour.
In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon. (Reserve the juice of the second lemon for the glaze.)
Lightly grease a 13x9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10x15 inches. Spread evenly with the softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.
Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour. If you do this, be prepared for a lot of the filling to have leaked into the bottom of your pan!)
Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.
While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.
When the rolls are done, smear them with the cream cheese glaze, and sprinkle the zest of 1 additional lemon over top to garnish. Serve while warm.
And now for the best part! I am so happy to announce a giveaway sponsored by CSN Stores who have graciously offered to give one of my lucky readers a beautiful Emile Henry ceramic pie dish (like the one used in this post - stock photo is below) in the color of their choice. CSN Stores has everything you might need to furnish your kitchen from counter stools and cutting boards to toasters and tea kettles. I have my eye on so many things in their cookware department!
To enter, all you have to do is leave a comment answering the following question:
What was the last amazing thing you ate?
Drawing closes at 11:11PM on Friday, April 30th.
BONUS: If you're on Twitter, tweet the following to increase your chances of winning:
Giveaway! Emile Henry ceramic pie dish from @violetcassis http://delectabledeliciousness.blogspot.com/ leave a comment and/or RT to enter
Only one comment per person and entry closes at 11:11PM April 30th.
EDIT: Offer open to US and Canadian residents.