-
1
For the filling:
-
2
In a bowl, mix the softened butter, lemon curd, sugar and lemon zest until well blended. Set aside.
-
3
For the dough:
-
4
Mix warm milk, sugar, vanilla and melted butter in a large bowl. Sprinkle yeast over the warm mixture and let it stand for 5 minutes. In a medium bowl sift flour.
-
5
Into the bowl with the yeast mixture, slowly add the flour and mix together to combine. Then knead until you have a smooth, elastic dough. Transfer to a lightly greased bowl. Cover with a towel or plastic wrap and let it rise in a warm place for one hour or until it doubled.
-
6
Preheat oven to 350u00b0F (180u00b0C) and lightly grease a baking pan (I used a pie plate). On a lightly floured surface or on a non-stick mat, roll the dough into a 10 by 6 inch (25x15cm) rectangle. Spread the filling mixture evenly across the dough. Tightly roll up the dough, starting from the long end, then pinch the edges and seam to seal. Using a sharp knife, cut log into 6 equal slices and place rolls evenly in prepared pan. Cover and let rolls rise until doubled, about one hour.
-
7
Bake for 15-20 minutes. Transfer to a wire rack and let them cool.
-
8
For the glaze:
-
9
In a bowl using an electric mixer, cream the butter for a few seconds then add the cream cheese and beat until smooth and creamy. On low speed, add the icing sugar. Beat until well incorporated. Add lemon curd, lemon juice, zest and vanilla extract.
-
10
Keep beating until glaze is smooth. Frost your rolls. Eat a warm roll!!
