Tuesday, April 19, 2011

Lemon Buttermilk Sticky Buns

These are very moist, and very delicious! Around here, we love to try recipe's that have anything to do with lemons! (So if you have any awesome recipe's that call for some sort of lemon juice/rind please leave a comment about it!)

This recipe makes a very wet dough (which can be challenging to work with!) Although, with gentle hands and persistence, this can be done! :) 

One thing I have found that makes quick breads especially moist is, buttermilk. It's so wonderful to bake with! I've learned to be gentle with the batter because if over-mixed, the end result will be a tougher bread.

Lemon Buttermilk Sticky Buns

For The Dough
1 1/2 cups (7 1/2 oz) all purpose flour
3/4 cup (4 1/8 oz) bread flour
3 1/2 tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/8 cups buttermilk
3 tbsp butter, melted and cooled
1 lemon, zested
2 1/2 tablespoon fresh lemon juice

For The Lemon Frosting
4 ounces cream cheese, softened
Juice of 1 lemon
Zest of 1 lemon
1 cup powdered sugar

For The Lemon Filling
1 cup sugar
1 lemon, zested and juiced
4 tablespoons butter, melted and cooled

Preheat oven to 425F. Grease a 9 x 13-inch baking dish.

Prepare the filling: Mix sugar and lemon zest together. Crumble it around a little with your fingertips until it feels like wet sand. Start by stirring in the juice a little at a time, to ensure the filling does not get too runny. (If it does get too wet, then add more sugar.)

Prepare the dough: In a large bowl, or the bowl of an electric mixer, combine all purpose flour, bread flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add in the buttermilk and butter, gently fold in until dough starts to come together into a shaggy ball. Carefully fold lemon zest into the dough. Turn out onto a floured surface and knead for 1-2 minutes, until dough begins to look smooth and can be handled easily. This can also be done by kneading for about 1 minute with a paddle attachment or dough hook, and adding a tablespoon or two of flour to a mixer bowl.

Place dough on a lightly floured surface and press or roll out. Take the butter and brush over the dough rectangle. Sprinkle evenly with lemon filling mixture. Roll the dough up into a tight spiral. Pinch seam to seal. Use dental floss to cut each roll (it works the best but if you do not have any on hand, a serrated knife works just as well). Gently flatten each roll before placing them in the prepared pan, to even them out if they were misshaped when sliced. Place in greased pan. Cover pan with aluminum foil and bake for 12 minutes covered, then uncover the rolls and bake for 12-16 minutes, until golden brown.
Take the rolls out of the baking pan and place them on a wire rack. Let cool for 5 minutes.

Prepare the frosting: In a medium bowl, beat cream cheese until soft and fluffy, add in other ingredients and  mix until very smooth. Spread over slightly cooled rolls and serve.

Makes 12 rolls.

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