I love the cinnamon rolls, you can see two of my old recipes here and here, but this time I wanted to give them a different touch by replacing cinnamon with lemon. The recipe goes like this:
Ingredients for the dough:
2 spoons of butter
225 gr of flour
Half a teaspoon of salt
1 sachet of yeast powder
1 beaten egg
125 ml of warm milk
Ingredients for the filling:
60 gr of butter
150 gr of sugar
the zest of two lemons
Ingredients for the frosting:
250 gr of cream cheese
4 tablespoons powdered sugar
the juice of two lemons
First prepare the dough: sift the flour and salt, add the yeast and mix everything well together with the butter helping you by the hands, then add the warm milk and the egg; continue kneading until you get a soft and elastic dough.
Leave the dough in a bowl for at least 40 minutes, in a warm place and covered with a clean cloth so it can double its volume.
After time, knead again for a minute and start stretching the dough on the work table with the help of a roller pin.
For the filling, mix the butter well at room temperature with sugar, vanilla and lemon zest.
Then roll the dough on the table, try to make a rectangular and thin shape, spread the filling well over the whole surface of the dough and roll the dough on itself, you will get a large roll, cut with a knife as seen in the image above.
Place the rolls in a greased pan lined with baking paper (I put it in a 18cm mold) and bake at 190º for 20-25 minutes.
Let cool for a few minutes while you prepare the frosting. Mix well the cream cheese that will be at room temperature, with the powdered sugar, add the lemon juice and continue mixing until everything is well integrated. Pour the cream over the rolls as an accompaniment.