- 5 cupsof dough
- 1/7 cupof flour
- 1/2 cupof butter
- 1/5 cupof cinnamon-sugar mixture
- 2 cupsof softened cream cheese
- 1/10 cupof vanilla bean paste
- 1 1/2 cupof confectioners' sugar
- 1/7 cupof lemon zest
- 1/2 cupof eggs
- 1/7 cupof milk
On a slightly floured surface, knead and shape the dough.
Roll out the dough into a 10x16 inch rectangle.
Spread the butter over the dough.
Sprinkle the dough with cinnamon-sugar mixture evenly.
Roll the dough into tight log starting from the corners.
Cut each end of the dough roll.
Mark every 3 inches, 12 in total.
Spray a sheet pan.
Cut the dough into 12 rolls.
Place the rolls in a slightly greased half sheet pan.
Press each roll down.
Let the rolls rise until doubled for about 40 minutes.
Add a cup of softened cream cheese, a teaspoon of vanilla bean paste, zest of 1 lemon, and 1 1/2 cup of confectioners' sugar to your mixer and start mixing on low speed to combine the ingredients.
Whip until the mixture is light and smooth.
In a small bowl, mix 1 egg with a splash of milk.
Brush the rolls with egg wash.
Bake the rolls until golden brown for about 20 to 30 minutes.
Spread frosting on warm rolls in two layers. Enjoy!