lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, April 4, 2016

Lemon Sticky Buns with Cream Cheese Glaze

These sticky buns are absolutely heavenly. I usually always prefer a cinnamon roll, but these may just change my mind. I cannot wait to try the dough out with a cinnamon filling instead of the lemon, but I think I will be making these lemon sticky rolls quite often at our house. I adapted the recipe from Mel's Kitchen CafĂ©, mainly omitting the zest because I don't prefer it and changing to an overnight rise in the refrigerator so it wouldn't take hours in the morning to eat them.  These rolls were perfection.  Complete and total perfection.
Lemon Sticky Buns with Cream Cheese Glaze

½ cup buttermilk, warm
4 tablespoons butter, melted and cooled
3 cups flour
2 tablespoons sugar
1 ½ teaspoons yeast
¾ teaspoon salt
2 large eggs

4 tablespoons butter, softened
½ cup granulated sugar
1 tablespoon fresh lemon juice

4 ounces cream cheese, softened
2 tablespoons lemon juice
1 cup powdered sugar

Whisk together the buttermilk and butter together in a liquid measuring cup. In the bowl of the stand mixer fitted with a dough hook, stir together 2 cups of the flour, sugar, yeast and salt. With the mixer running at low speed, add the buttermilk and eggs; mix for 2 minutes. Increase the speed to medium, add the remaining flour a little at a time until it is entirely incorporated. Knead the dough for 5 to 6 minutes at medium speed. Cover the bowl and let rise in a warm place for 1 hour. Grease a 9-inch cake pan and set aside. Roll the dough into a 12-inch square and spread the softened butter over the square of dough. Stir together the lemon juice and sugar, sprinkle over the softened butter. Roll up the dough and pinch at the seams to seal. Cut the roll into 8 equal pieces and place them in the greased cake pan. Cover the pan with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees. While the oven is preheating, remove the rolls from the refrigerator. Bake for 20 to 25 minutes, until lightly golden. While the rolls are baking, whisk together the cream cheese, lemon juice and powdered sugar until smooth. Spread the icing on the warm lemon rolls, serve.
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