Featured Recipe: Lemon Cream Cheese Pull Apart
Happy Friday Friends!
I hope it is sunny where you are today, but if not and the wintery weather is doing a number on your spirit…..then do I have a recipe for YOU…..Our Lemon Cream Cheese Pull Apart recipe is sure to put a splash of HAPPY into your day.
I absolutely LOVE anything with lemon, this recipe does not disappoint, trust me you will become an instant hero of sorts when you serve this deliciously~good~citrus lemon bundt.
Lemon Cream Cheese Pull Apart
24 Rhodes Frozen Dinner Rolls, thawed to room temperature
6 tablespoons butter, melted
1 cup sugar
Zest from two large lemons
4 ounces cream cheese, softened
½ cup sugar
3 tablespoons lemon juice
1/3 cup lemon juice
½ cup sugar
2 teaspoons butter
Powdered sugar (optional)
Are you ready to bake up a little HAPPINESS? Good, let’s get started!
Zest the lemons and set aside. (inhale all that lemon~goodness!) Combine the “filling” ingredients in a separate bowl and blend until smooth. Set aside.
Put melted butter in a separate dish. Combine cup sugar with the lemon zest in a separate dish. Cut 8 of the rolls into four equal pieces each.
Dip each cut dough piece in melted butter and then coat with the sugar and zest mixture.
Place rolls in the bottom of a “well sprayed” bundt pan. Pour ½ of the filling mixture over the rolls.
Cut 8 more rolls into fourths and repeat the process covering them with the rest of the filling. Repeat with the last 8 rolls and layer them on the top.
Cover with plastic wrap and allow the dough to rise until it is about one inch below the top of the bundt pan.
Bake @ 350° for 40-50 minutes. Cover with foil after about 20 minutes if it is getting too dark on top. Take out of the oven and turn out onto a plate. Allow to cool. Drizzle topping over the bundt. Dust with powdered sugar if desired. (I ALWAYS desire!)
While your delicious bundt is baking, prepare the “topping”….. Combine the lemon juice and sugar in a small sauce pan; bring to a boil making sure all the sugar dissolves. In a separate bowl, whisk egg until well blended. While stirring the egg, slowly add the hot lemon mixture to the egg (so the egg does not cook). When it is blended, pour the mixture back into the sauce pan and bring back to a boil. Keep stirring until the mixture thickens. Remove from heat and cool. Place in a squeeze bottle or piping bag when cool.
Oh’ so yummy. EnJOY! The End.
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