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Wed, Sep 21 2011 post by Yvonne From triedandtasty

Glazed Lemon Rolls

These little delights are just like cinnamon rolls, but with a lemony twist. Yvonne of Tried and Tasty shows you how easy they are to whip up with pre-made Rhodes dough. You just can't ...

Over the last several months Lemon has climbed the charts in a hurry on my tastebud radar. As soon as I saw these I knew they would be divine. I also knew it would be another opportunity to use my microplane, that I LOVE. If you like cinnamon rolls, and you like lemon, the Glazed Lemon Rolls are the perfect sweet treat for you. Rhodes Bake N Serv rolls make them so easy to make. With just a handful of ingredients they will be ready in no time. These rank right up there with the Rhodes Lemon Pull-Aparts (which are also a favorite).

 

 

Lemon glaze combines with Rhodes Rolls to make an outstanding dessert.

Here's what you are going to need for the rolls: 1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature, butter or margarine, softened, sugar and zest from one lemon. You will also need for the glaze: powdered sugar, more butter or margarine, softened, vanilla and fresh lemon juice.

 

 

Lemon glaze combines with Rhodes Rolls to make an outstanding dessert.

Combine the rolls into one ball.

 

 

Lemon glaze combines with Rhodes Rolls to make an outstanding dessert.

Spray counter with non-stick cooking spray. Roll loaf or combined rolls into a 10x15-inch rectangle. This part happens to be my least favorite, but be patient and keep rolling - it will eventually stay into a rectangle (and not follow you wherever your rolling pin goes!)

 

 

Lemon glaze combines with Rhodes Rolls to make an outstanding dessert.

Spread with butter.

 

 

Lemon glaze combines with Rhodes Rolls to make an outstanding dessert.

Combine sugar and lemon peel. It may not seem like a lot, but it's the perfect amount.

 

 

Lemon glaze combines with Rhodes Rolls to make an outstanding dessert.

Sprinkle over dough. I like this step, I just had to focus on sprinkling and avoid licking my fingers...it smelled so good!!

 

 

Lemon glaze combines with Rhodes Rolls to make an outstanding dessert.

Roll up tightly, starting with a 15-inch side.

 

 

Lemon glaze combines with Rhodes Rolls to make an outstanding dessert.

Using a sharp serrated knife, cut into 12 equal pieces.

 

 

Lemon glaze combines with Rhodes Rolls to make an outstanding dessert.

Place, cut side down, in a sprayed 9x13-inch pan.

 

 

Lemon glaze combines with Rhodes Rolls to make an outstanding dessert.

Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 20-25 minutes.

 

 

Lemon glaze combines with Rhodes Rolls to make an outstanding dessert.

Combine glaze ingredients and frost rolls while warm. At this point, you could also add extra powdered sugar if you wanted and make more of a frosting rather than a glaze.

 

 

Lemon glaze combines with Rhodes Rolls to make an outstanding dessert.

They baked up so beautifully. Don't be alarmed, they will look different than traditional cinnamon rolls. They are very "holey". Which I came to the conclusion was normal. I think it has to do with the lemon/sugar mixture.

 

 

Lemon glaze combines with Rhodes Rolls to make an outstanding dessert.

Dive right in, you know you want to!

Posted in Desserts, Yvonne
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Glazed Lemon Rolls

Servings: 12 | Skills: Beginning | Prep Time: 10 min (not including thaw time) | Bake Time: 20-25 min

The tangy taste of lemon gives this roll a fresh, flavorful zing!

Glazed Lemon Rolls
0.0 / 5  (0 votes, 3 reviews )

Ingredients

1 Loaf Rhodes Bread Dough or 12 Rhodes Yeast Dinner Rolls, thawed to room temperature
2 tablespoons butter or margarine, softened
1/3 cup sugar
zest from one lemon

Glaze:
1 cup powdered sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
4-5 teaspoons fresh lemon juice

Instructions

Spray counter with non-stick cooking spray. Roll loaf or combined rolls into a 10x15-inch rectangle. Spread with butter.

Combine sugar and lemon peel. Sprinkle over dough. Roll up tightly, starting with a 15-inch side.

Using a sharp serrated knife, cut into 12 equal pieces. Place, cut side down, in a sprayed 9x13-inch pan. Cover with sprayed plastic wrap and let rise until double in size.

Remove wrap and bake at 350°F 20-25 minutes. Combine glaze ingredients and frost rolls while warm.

3 Comments

Natalie said on Sep 21, 2011
Can't wait to try these. Love Yvonnes blog for new recipes...Can't wait to start looking on this website for great recipes :)...thanks
Get Off Your Butt and BAKE! said on Oct 01, 2011
Beautiful Yvonne! They look scrumptious.
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