Meyer Lemon Sweet Rolls
- 2 cups very warm water
- 2 tablespoons dry yeast
- 2/3 cup instant nonfat dry milk
- 1 1/2 cup sugar
- 2 teaspoons salt
- 1 1/2 cup butter
- 1 egg
- 5 to 5 ½ cups all-purpose flour
- Zest and juice of 6 Meyer Lemons
- 1 (8 ounce) block cream cheese
- 6 cups powdered sugar
Adapted from cheekykitchen.com
In a large bowl, whisk together the warm water and yeast. Allow the yeast to proof by setting is aside for about 5 minutes. If a foamy layer forms at the top of the water, your yeast is ready to go!
Whisk in the dry milk, 1/2 cup of sugar, and salt. Add 1/2 cup of softened butter to the mixture, as well as the egg. Slowly begin stirring in the flour, one cup at a time. Add just enough flour to create a soft (but not sticky dough). Knead the dough until it becomes elastic. Drizzle a bit of olive oil over the top of the dough, place it in in a large, clean bowl, cover lightly with a damp towel, and let it rise in a warm place for one hour.
Cut the risen dough into thirds. Use a rolling pin to spread the dough into a long, thin rectangle (about 1/2 inch thick). Melt the 1 cup of butter and spread approximately one-third of the melted butter over the long rectangle of dough. Sprinkle the zest of two lemons across the butter (you can sprinkle more for a lot of lemon flavor), then sprinkle 1/3 cup of sugar across the melted butter. Roll the dough up tightly, then slice into 1 1/2 inch cinnamon rolls, and transfer to a large baking sheet. Repeat until all the dough has been used.
Preheat the oven to 375 degrees. Allow the rolls to raise on top of your preheating oven for 20-30 minutes. Bake rolls in the oven for 16-18 minutes, or until the tops are a light, golden brown. Remove and frost immediately with Lemon Meyer Cream Cheese Icing.
For the icing:
Beat together all of the fresh-squeezed juice from the lemons, cream cheese, and powdered sugar until very smooth. Spread over warm Lemon Meyer Sweet Rolls. Enjoy immediately.