I L-O-V-E me a good cinnamon bun, but this recipe caught my eye as I was searching for another great way to use my lemons. It has the texture of the best kind of cinnamon bun....large and super fluffy without too much weighing it down, but has the refreshing tanginess of fresh lemons. I made a few modifications to this recipe from The Kitchn.
Ingredients for the Dough
1 envelope (= 2 1/4 teaspoons) yeast
3/4 cup milk, warmed to about 100°F
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
1 handful of blueberries
Ingredients for the Lemon Filling
1 cup sugar, minus two tablespoons
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
Zest of 2 lemons
Juice of 1 lemon
2 tablespoons unsalted butter, very soft
Ingredients for the Lemon Cream Cheese Frosting
4 ounces cream cheese, softened
3/4 of the juice of 1 lemon
1 cup powdered sugar
Zest of 1 lemon for garnish
1) In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes.
2) With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour.
3) 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.
5) 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.
6) To make the filling - 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.
The rolls were very tasty, especially right after coming out of the oven. I think next time, I might make regular cream cheese glaze/frosting without the lemon juice and lemon zest garnish. If you are a lemon fiend though, I'd encourage you to stick to the recipe above.