Lemon Sweet Rolls

Put the buttermilk in a microwave safe dish and heat it in the microwave for 30 seconds. You want it to be warm, but not hot. Once buttermilk is warm, add oil and stir to combine.

In a separate bowl combine flour, sugar, and salt.

In a large bowl, mix together buttermilk mixture, lemon zest and yeast with a spoon. Allow to rest for 5 minutes. Add 3 cups of the flour mixture and the egg to the bowl and knead manually or using your mixer with dough hook until combined. If dough is still sticky, add the remaining flour mixture and knead until the dough is soft and no longer sticking to the sides of the bowl.

On a lightly floured surface, roll dough out into a large rectangle that’s approximately 1/2-inch thick. Spread softened butter evenly over the surface of the dough. Spread lemon curd over the surface of the dough. Beginning with the horizontal side closest to you, tightly roll up the dough to the opposite side, so that it’s in the shape of a log. Then pinch the seam together at the end.

Cut the log into 12 even slices and place the rolls in a greased 9×13 pan. Cover pan with a warm damp cloth and allow rolls rise for about 25 minutes in a dark warm place. Towards the end of the rise time, preheat oven to 400 F.

Once rolls have risen, remove the cloth and bake at 400 F for 15 minutes, or until slightly browned.

For the glaze: In a medium-sized bowl whisk cream cheese, milk, lemon juice, zest and powdered sugar until smooth. Pour over warm rolls.