Archive for May 4th, 2011

I felt like a twist this morning from traditional. Something fresh, sweet that offered a refreshed feeling while retaining that element only comfort foods can offer.  I have a standard cinnamon roll dough recipe I rely on almost like oxygen.  I will however, alter the fillings to create a variety of treats.  Here is the basic recipe and the additions I added.

Lemon-Cinnamon Rolls

1 pkg yeast

3/4 cup warm water

1/4 cup sugar

1/2 tsp salt

1 egg, room temperature

2 1/2 cups flour

1/4 cup butter, melted


1 tbsp cinnamon

1/2 cup brown sugar

1 tbsp lemon zest

Dissolve yeast in water and let stand 10 minutes.

Combine yeast, sugar, egg, salt and 1 cup flour in mixing bowl and mix well.  Add remaining flour 1/2 cup at time until dough pulls from sides of mixing bowl.  Turn dough out on floured surface and kneed until smooth and elastic, or roughly 8 minutes.  Cover and let stand for 10 minutes.

Grease a 8×8 square pan and roll out dough to a 1/4 inch thickness, smear well with melted butter and sprinkle with cinnamon, brown sugar and lemon zest.  Roll dough into a log shape and slice into 16 equal pieces.  Place in pan cut side up and let rise until doubled.

Bake 400 degrees for 20 minutes or until golden brown.


1 cup confectioners sugar  (Powdered sugar)

1 tbsp lemon juice

Enough water to make a thin paste.

Drizzle glaze over cooled rolls.

**If you want to be extra fancy, take a cup of decorators sugar and put in Ziploc baggy, add 2 tbsp lemon zest and shake up well.  This infuses the sugar with lemon flavoring and can be sprinkled on top of the rolls for additional bling.**

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