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Fri, Mar 09 2012 post by Carrie

Featured Recipe: Lemon Cream Cheese Pull Apart

 If the wintery weather is doing a number on your spirit... then this Cream Cheese, Lemon Pull Apart is just for you!  You will become an instant hero when you serve this delicious citr...

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.

Are you ready to bake up a little HAPPINESS? Good, let’s get started!


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

Filling

4 ounces cream cheese, softened
½ cup sugar
3 tablespoons lemon juice

Topping

1/3 cup lemon juice
½ cup sugar
1 egg
2 teaspoons butter
Powdered sugar (optional)


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.

Our Lemon Cream Cheese Pull Apart recipe is sure to put a splash of HAPPY into your day.

 

 

Dip each cut dough piece in melted butter and then coat with the sugar and zest mixture.

Our Lemon Cream Cheese Pull Apart recipe is sure to put a splash of HAPPY into your day.

 

 

Place rolls in the bottom of a “well sprayed” bundt pan. Pour ½ of the filling mixture over the rolls.

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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.

Our Lemon Cream Cheese Pull Apart recipe is sure to put a splash of HAPPY into your day.

 

 

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!)

Our Lemon Cream Cheese Pull Apart recipe is sure to put a splash of HAPPY into your day.

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.

Posted in Carrie, Desserts
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Lemon Cream Cheese Pull Aparts

Servings: 12 | Skills: Intermediate | Prep Time: 30-45 min (not including thaw time) | Bake Time: 50 min

Fresh lemons make these pull aparts a flavorful dessert everyone will love.

Lemon Cream Cheese Pull Aparts
4.0 / 5  (5 votes, 1 review )

Ingredients

24 Rhodes Yeast Dinner Rolls, thawed but still cold
1 cup sugar
zest from 2 large lemons
6 tablespoons butter, melted

Filling:
4 ounces cream cheese, softened
1/2 cup sugar
3 tablespoons lemon juice

Topping:
1/3 cup lemon juice
1/2 cup sugar
1 egg
2 teaspoons butter

Instructions

Cut 8 of the rolls into 4 equal pieces each and set aside.

Combine 1 cup sugar and lemon zest. Dip each piece of dough in melted butter and then in sugar zest mixture. Place in the bottom of a well sprayed bundt pan.

Combine filling ingredients and blend until smooth. Pour half of the filling mixture over the rolls in the bundt pan.

Repeat above process with 8 more rolls.

Cut last 8 rolls and dip in butter and sugar zest mixture. Layer on top. If you have any sugar zest mixture left, sprinkle on top of rolls.

Cover with plastic wrap and let rise until about one inch below the top of the bundt pan. Remove wrap and bake at 350°F 40-50 minutes. Cover with foil last 20 minutes of baking to prevent over browning.

Remove from oven and invert immediately onto serving platter.

While bundt is baking, prepare the topping. Combine lemon juice and sugar in small sauce pan. Bring to a boil. 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. Pour the mixture back into the sauce pan and bring back to a boil. Stir constantly until mixture begins to thicken. Remove from heat and add butter. Let cool and drizzle over warm bundt.

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