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Sticky Lemon Rolls with Lemon Cream Cheese Glaze

amanda
  • minutes
  • Serves

INGREDIENTS

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

unsalted butter, very soft

1/4 cup

white sugar

2 tsp

vanilla extract

4 1/2 cups

flour

1/2 tsp

salt

1/2 tsp

nutmeg

2

lemons (zested)

2

eggs

1 cup

sugar

1/4 tsp

freshly-ground nutmeg

1/2 tsp

powdered ginger

2

lemons (zested and juiced)

3 tbsp

unsalted butter (very soft)

4 oz

cream cheese (softened)

Juice of 1 lemon

1 cup

powdered sugar

1

lemon (zested)