LEMON ROLLS

Move over cinnamon rolls, there’s a new roll in town and it’s lemon rolls! It’s no secret that I love cinnamon rolls (and make them often). I was wanting to shake things up a bit so I decided that it would be nice to make Lemon Rolls for a change. Lemon is such a great flavor for spring, but I’ve never tried it in a breakfast type of food.  Oh my, I have been missing out. Lemon Rolls rock – you need lemon sweet rolls in your life, trust me on that!

When I was figuring out how to make these, I wasn’t sure what to put in the filling.  Cinnamon was clearly not the top choice.  So after noodling ideas for a while, I decided to try something a little crazy.  A secret ingredient if you will.  Sugar and some lemon zest was fine, but just didn’t feel complete.  I needed something more for these lemon rolls.

Ingredients
Rolls

• 1 box of lemon cake mix
• 2 packages of rapid rise dry yeast
• 2 1/2 cups of very warm water
• 1 tsp vanilla
• 1 tsp salt
• 5 cups flour
• Filling
• 1 cup butter softened
• 1 cup white sugar
• Zest from one lemon
• 1 package Lemon Flavor Instant Pudding Mix
• Frosting
• 1 package (8 ouncePHILADELPHIA Cream Cheese softened
• 1/4 cup (1/2 sticbutter softened
• 2 teaspoons pure lemon extract
• 3 1/2 - 4 cups confectioners’ sugar
• 3-5 TBSP milk

Instructions
Rolls

1. Mix yeast and warm water until dissolved.
2. Combine cake mix, salt and flour in a large bowl.
3. Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture. Mix well. This may require kneading with your hands a bit to completely combine ingredients.
4. ..................................

for full recipes please see : www.lovefromtheoven.com

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