Ingredients
Makes 18 rolls
For the dough:
2½ teaspoons (1 envelope or ¼ ounce) active yeast
¾ cup milk, warmed to about 100°F, warm but not hot on the inside of your wrist
½ cup (1 stick) unsalted butter, softened at room temperature for an hour
2 large eggs
¼ cup white sugar
2 teaspoons vanilla extract
1 lemon, zested
4½ cups all-purpose flour ½ teaspoon salt ¼ teaspoon nutmeg
For the sticky lemon filling:
¾ cup sugar
1 lemon, zested
4 tablespoons (1/2 stick) unsalted butter, very soft
? teaspoon freshly-ground nutmeg
¼ cup lemon juice, from 2 lemons
½ cup lemon curd, (I use Ina Garten's)
For the lemon cream cheese glaze:
1 lemon, zested and juiced
8 ounces cream cheese, softened
2 cups powdered sugar
1 tsp vanilla
Preparation
