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Wed, Mar 25 2015 post by Tina From mommyskitchen.net

Lemon Cream Cheese Easter Buns

These cute little Easter Buns are a cinch to make because you start with frozen dinner rolls. Each Easter bun is filled with a lemon-cream cheese filling, topped with a simple vanilla i...

These cute little Easter Buns are a cinch to make because you start with frozen dinner rolls. Each Easter bun is filled with a lemon-cream cheese filling, topped with a simple vanilla icing, and finished off with sprinkles.

These cute little Easter Buns are a cinch to make because you start with frozen dinner rolls. Each Easter bun is filled with a lemon-cream cheese filling, topped with a simple vanilla icing, and finished off with sprinkles.

Hello! It's Tina from Mommy's Kitchen and I'm back sharing another fun and festive recipe perfect for Easter. St. Patrick's Day is behind us and Easter is just around the corner. I was trying to think of a new and yummy way to celebrate Easter and these Lemon Cream Cheese Easter Buns came to mind.  


I adapted my Super Easy King Cake recipe into these festive Easter buns. I think they turned out fabulous! Homemade bread is definitely my weakness, but I don't always have the time to bake rolls from scratch. This is where frozen bread and roll dough comes into the picture. With Rhodes Frozen Bread  products I can have homemade bread and rolls in no time.

These cute little Easter Buns are a cinch to make because you start with frozen dinner rolls. Each Easter bun is filled with a lemon-cream cheese filling, topped with a simple vanilla icing, and finished off with sprinkles.

What I love most about Rhodes bread and roll dough is how versatile and forgiving it is.  You can make just about any bread and roll recipe imaginable (bubble breads, monkey bread, sweet rolls, cinnamon bread) and more.  


These lemon cream cheese rolls start with frozen dinner rolls that I rolled out flat. I made a lemon cream cheese filling, added into the center, shaped them back into rolls, and topped them off with a ooey gooey vanilla icing. Don’t forget the sprinkles!  If you like lemons you're going to love these Lemon Cream Cheese Easter Buns.  Enjoy!

Lemon Cream Cheese Easter Buns

This is what you’ll need: 12 Rhodes Dinner Rolls, cream cheese, powdered sugar, lemon extract, milk, vanilla extract, and Easter sprinkles.

 

Lemon Cream Cheese Easter Buns 

Start by thawing 12 Rhodes Dinner Rolls at room temperature. You want them thawed, but still cold. While the rolls are thawing prepare the filling. In a small bowl add; softened cream cheese, powdered sugar and lemon extract. Using a mixer combine the filling until smooth and set aside.

 

Lemon Cream Cheese Easter Buns

Spray the counter top with non-stick spray. Using a rolling pin roll each dinner roll into a 5 inch circle; add one tablespoon lemon cream cheese filling to the center of the roll. Gather the corners and bring them together into the center. Tuck the ends in to seal and form into a ball.

 

Lemon Cream Cheese Easter Buns 

Place each roll seam side down on a large parchment covered baking sheet or use non-stick spray. Continue filling the remaining rolls. Cover the baking sheet with a piece of plastic wrap that has been sprayed with non-stick spray or use a flour sack towel that has been sprayed with baking spray. 

 

Lemon Cream Cheese Easter Buns
Place baking sheet in a warm place and let rolls rise until double in size (about 1 hour).   Remove the plastic wrap or towel and bake in a pre-heated 375 degree oven.

 

Lemon Cream Cheese Easter Buns

Bake rolls for 12-13 minutes or until golden brown. To avoid over-browning, cover with foil and continue to bake for about 5-7 minutes longer until done. Remove from oven and let rolls cool completely on the baking pan before removing.

Easter bun is filled with a lemon-cream cheese filling, topped with a simple vanilla icing, and finished off with sprinkles.

When rolls are completely cooled prepare the vanilla icing by combing the powdered sugar, vanilla extract and about milk. Use a wire whisk to combine the mixture.  You want a semi thick glaze so it stays on the rolls. Transfer the rolls to a baking rack and place a plate underneath (to catch the glaze that runs off).  Drizzle one tablespoon of glaze over each roll and add sprinkles.

 

These cute little Easter Buns are a cinch to make because you start with frozen dinner rolls. Each Easter bun is filled with a lemon-cream cheese filling, topped with a simple vanilla icing, and finished off with sprinkles.

Let the rolls sit until the icing is completely set before serving.

 

These cute little Easter Buns are a cinch to make because you start with frozen dinner rolls. Each Easter bun is filled with a lemon-cream cheese filling, topped with a simple vanilla icing, and finished off with sprinkles.



Print

Lemon Cream Cheese Easter Buns

Servings: 12 | Skills: Beginning | Prep Time: 10 min (not including thaw time) | Bake Time: 12-15 min

Lemon Cream Cheese Easter Buns
5.0 / 5  (6 votes, 3 reviews )

Ingredients

Rhodes Dinner Rolls, Thawed But Still Cold
8 0z Package Cream Cheese, Softened
1 Cup Powdered Sugar
1 Teaspoon Lemon Extract
Spring Or Easter Theme Sprinkles

Simple Icing:
2 Cups Powdered Sugar
1 Teaspoon Vanilla Extract
4 Tablespoons Milk

Instructions

Start by thawing 12 Rhodes Dinner Rolls at room temperature. You want them thawed, but still cold.

Prepare the filling. In a small bowl add; softened cream cheese, powdered sugar and lemon extract. Using a mixer combine the filling until smooth and set aside.

Spray the counter top with non-stick spray. Roll each dinner roll into a 5 inch circle; add one tablespoon lemon cream cheese filling to the center of each roll.
Gather the corners and bring them together into the center. Tuck the ends in to seal and form into a ball.
Place each roll seam side down on a large baking pan covered with parchment paper or use non-stick spray. Continue filling and shaping the remainder of the rolls.
Cover baking sheet with a piece of plastic wrap that has been sprayed with non-stick spray or use a flour sack towel that has been sprayed with baking spray.

Place baking sheet in a warm place and let rolls rise until double in size (about 1 hour).
Gently remove plastic wrap or flour sack and bake rolls in a pre-heated 375 degree oven.
Bake rolls for 12-13 minutes or until golden brown. To avoid over-browning, cover with foil and continue to bake for about 5-7 minutes longer until done.
Remove from oven and let rolls cool completely on the baking pan before removing.
When completely cooled prepare the vanilla icing by combing, powdered sugar, vanilla extract and about 4 tablespoons milk. Use a wire whisk to combine the mixture until smooth.
You want a semi thick glaze so it stays on the rolls. Transfer the rolls to a baking rack and place a plate underneath (to catch the glaze that runs off).
Drizzle one tablespoon of glaze over each roll and add sprinkles. Let the rolls sit until the icing is completely set.

Servings: 12

3 Comments

satriyoku.blogspot.com said on Mar 26, 2015
unique chake..ad looking good taste
Debra Mesa said on Mar 26, 2015
Love cooking and this is a great website. I enjoy trying all your recipes
Add a new comment



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