It is fall and that of course means it’s time for cinnamon rolls and pumpkin rolls. However, there is a bakery in Provo that sells the most delicious lemon and orange rolls you have ever had! You may just have to put away your cinnamon for a day and give these rolls a try. They are spongy, sweet and have a frosting and filling you want to eat by the spoonful.
Since I can’t go to Provo and get these rolls on a regular basis I was determined to come up with a version that would satisfy my craving, and I think I came pretty close! These Citrus Rolls are a fun, different twist on an old time favorite. Serve these for breakfast, dessert or at a family brunch or special occasion. They are completely scrumptious!
Ingredients
- DOUGH:
- 1 1/2 cup warm milk
- ⅔ cup butter melted
- 1/2 cup lemon juice
- 4 eggs
- 1 cup sugar
- 2 tsp. Salt
- 8 cups flour
- 2 Tbs. yeast
- 2 Tbs. lemon zest
- FILLING:
- 1 can lemon curd
- 1/4 cup butter melted
- 1/2 cup white sugar
- Zest and juice of 1 lemon
- FROSTING:
- 1 cup butter
- 8 oz. cream cheese
- 3 cups powdered sugar
- 1 tsp. Vanilla
- ¼ tsp. salt
- Zest and juice of 1 lemon
- 1 Tbs. dry lemonade powder
Instructions
- Dough: Warm the milk, lemon juice and butter in the microwave for 2 minutes. In a large mixing bowl, with a dough hook attachment, add the warm milk/butter mixture into the bowl. Add the yeast and sugar and let mix for two minutes. Add the lemon zest. Add the eggs, salt, and flour (one cup at a time) and let the dough knead for 5 minutes. If the dough is too sticky, you can add a little more flour if needed. Once the dough has been kneaded for 5 minutes, put a cloth or towel on top of the bowl and let it rise until it's to the top of the bowl.
- When the dough has risen, pour onto a lightly floured counter. Cut the dough into two pieces. Set aside one of the pieces of dough. With your fingers, spread the dough into a rectangle shape. With a rolling pin, roll each of the sides of the rectangle until it measures approx. 16 x 21 inches.
- Filling: Mix the filling ingredients together in a bowl. If you want to use homemade lemon custard you could, or just the canned works great. Once the dough is rolled out, spread the filling all over the dough. Roll up the dough toward you and cut into 16 rolls. I usually use a sharp knife to keep them even (or you can use dental floss). Place on a greased cookie sheet (4 across and 4 down) and cover with greased plastic wrap. Use this same method on the other dough portion and place those rolls on a second cookie sheet. Let the rolls rise until doubled in size. Bake at 400 for 10-12 minutes, or until the tops are golden brown.
- Frosting: In a mixing bowl, with electric beaters or a whisk, whisk the butter and cream cheese together until completely smooth. Add the powdered sugar, vanilla and salt and continue to whip until smooth and fluffy.Add the lemon juice, zest and lemonade powder. Mix until combined and fluffy and soft.
- Frost the lemon rolls one or two minutes after they are finished baking and are out of the oven.
Raspberry Rolls–use the same cinnamon roll dough recipe and then fill the rolls with homemade (or store bought) raspberry jam. For the frosting add raspberry jam instead of the juice from an orange and lemon (from recipe above).Pumpkin Cinnamon Rolls with Caramel Frosting
