From the kitchen of One Perfect Bite...Easter will be here before we know it and my plans for the holiday are already underway. I tested this recipe a couple of weeks ago and I was so pleased with the results that I wanted to share it with you. My version of these lemon sticky buns is a compilation that comes from many sources. I owe Alton Brown kudos for his interpretation of overnight cinnamon buns. It is a fabulous recipe and I used it as a base for my lemon version of the buns. His recipe is not hard to follow, but you can stumble if you are not aware of time constraints the recipe places on the cook. The dough for these rolls needs to rise slowly in the refrigerator for at least 8 hours. The slow rise adds great flavor to the rolls, as well as easing the work required to pull off a holiday brunch. The lemon version is quite sticky, so be sure to grease your pans well or you will not be able to remove them from the pan. I let mine cool on a rack for about 10 minutes before I turn them out for a final cooling. While the rolls can be frozen in their unbaked state, they are best if served the day they are made. If you are a lemon lover, these rolls have your name on them. They are fancy enough for a company breakfast and I know you will love them. Here is how they are made.
Lemon Sticky Buns ...from the kitchen of One Perfect Bite inspired by Alton Brown
4 large egg yolks, room temperature
1 large whole egg, room temperature
1/4 cup granulated sugar3 ounces unsalted butter, melted, approximately 6 tablespoons
3/4 cup buttermilk, room temperature
4 cups all-purpose flour + additional for dusting
2-1/4 teaspoons instant dry yeast
1-1/4 teaspoons kosher salt
Vegetable oil or cooking spray
1 cup granulated sugar
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
6 tablespoons butter, softened
2-1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
1-1/2 cups powdered sugar
Optional: 1 tablespoon shredded lemon zest
1) To make dough: In bowl of a stand mixer with whisk attachment, whisk egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of flour along with yeast and salt. Whisk until moistened and combined. Remove whisk attachment and replace with a dough hook. Add all but 3/4 cup of remaining flour and knead on low speed for 5 minutes. Check consistency of dough, add more flour if necessary. Dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until dough clears sides of bowl. Turn dough out onto a lightly floured work surface and knead by hand about 30 seconds. Lightly oil a large bowl. Transfer dough to bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
2) To make lemon filling: Combine sugar and lemon zest, rubbing mixture between fingers until well combined and fragrant. Add lemon juice and stir until combined.
3) Butter a 9 by 13-inch glass baking dish. Turn dough out onto a lightly floured work surface. Gently shape dough into a rectangle with long side nearest you. Roll into an 18 by 12-inch rectangle. Spread softened butter across dough. Sprinkle juicy lemon filling mixture over top and spread as evenly as you can. Beginning with long edge nearest you, roll dough into a tight cylinder. Firmly pinch seam to seal and roll cylinder seam side down. Very gently squeeze cylinder to create even thickness. Using a serrated knife, slice cylinder into 12 (1-1/2-inch) rolls. Arrange rolls cut side down in the baking dish. Cover tightly with plastic wrap and store in refrigerator overnight or up to 16 hours.
4) Remove rolls from refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on rack below rolls. Close oven door and let rolls rise until they look slightly puffy, approximately 30 minutes. Remove rolls and shallow pan of water from oven.
5) Preheat the oven to 350 degrees F. When oven is ready, place rolls on middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
6) To make icing: While rolls begin to cool,whisk cream cheese in bowl of a stand mixer until creamy. Add milk and whisk until combined. Sift in powdered sugar, and whisk until smooth. Spread over the rolls. If using, sprinkle tops with lemon zest. Serve immediately. Yield: 12 rolls.
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