Thursday, 13 September 2012

Zingy Lemon Rolls

I like to keep my promises. In my last post, the one about Quesadilla Pie and our £5 date night challenge, I told you about zingy lemon rolls and promised you the recipe- so here we go.

You may have noticed that these look awfully similar to my cinnamon rolls, and if you have read to the bottom already you may have noticed that the recipe is awfully similar too... I told you I like versatile recipes! Now, I love the cinnamon rolls recipe. As in really love it. As in, first time we made the recipe Mr E and I ate all 9 between us (then felt a little bit ill afterwards) and then proceeded to make them four times in the space of one month (any tenuous excuse, we took it!). They're cosy and comforting and sweet and spicy, and instantly send me down a very pleasant memory lane. I didn't think they could get any better. I love them so much, I feel guilty for what I'm about to say...

... I love these more.

I know, I can't believe it either! But the balance of the sweetly comforting rolls with the fresh and zingy lemon sticky sweet filling, and balance of the zingy lemon sticky sweet filling with the rich, creamy, fresh lemon frosting? Oh my. I want to go and make a batch right now... but it's 10pm, and I haven't got any lemons.

Oh well, I'll just have to tell you how to make them instead.

Zingy Lemon Rolls
Makes 9

1 tube croissant dough, chilled
1/2 cup light brown sugar
1 large lemon, zested
Juice of 1 large lemon
50g unsalted butter, softened
50g cream cheese
1/2 cup icing sugar
1) Preheat oven to 180c/ 160c fan/ 350f/ Gas Mark 4.

2) Unroll the croissant dough. Separate the roll into 3 rectangles, each made up of 2 triangles (see below). Pinch the seams between the two triangles then gently roll to smooth it out.

3) Combine the light brown sugar with half the lemon zest and half the lemon juice, making a thick syrup. Spread this evenly across the three rectangles.

4) Starting at the narrow edge, roll up each rectangle into a sausage shape, then pinch the long opening shut. Cut each sausage into 3 even pieces.

5) Turn each piece on its side and press down ever so slightly to make it wider than it is tall. Place each roll into a cupcake case, then bake in the oven for ten minutes.

6) While the rolls are baking, whip up the cream cheese, softened butter, icing sugar, remaining lemon zest and lemon juice to make the frosting.

7) Serve the lemon rolls fresh out of the oven with a heaped teaspoon of frosting on top of each one.

Sit back and savour every last yummy bite.

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