Zingy Lemon Rolls with Cream Cheese Drizzle

Laminated Lemon Biscuits
Recipe development by Jocelyn Delk Adams

These Zingy Lemon Rolls with Cream Cheese Drizzle are laminated, citrus- and ginger-packed biscuits developed by Jocelyn Delk Adams of the blog Grandbaby Cakes offer warm, buttery comfort for cold winter days.

Zingy Lemon Rolls with Cream Cheese Drizzle
Makes 12 biscuits
  • Biscuits:
  • 3¾ cups (469 grams) all-purpose flour
  • ¼ cup (32 grams) cornstarch
  • ½ cup (100 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground ginger
  • 2 tablespoons (6 grams) plus 2 teaspoons (2 grams) lemon zest (about 3 large lemons), divided
  • 1 cup plus 1 tablespoon plus 1 teaspoon (246 grams) cold unsalted butter, divided
  • 1½ cups (360 grams) cold whole milk
  • 2 tablespoons (28 grams) salted butter, softened
  • Glaze:
  • 4 ounces (113 grams) cream cheese, softened
  • Pinch salt
  • 1½ cups (180 grams) confectioners’ sugar
  • 1½ teaspoons (1.5 grams) lemon zest (about 1 lemon)
  • 2 tablespoons (30 grams) fresh lemon juice
  1. For biscuits: In a large bowl, sift together flour, cornstarch, 2 tablespoons (24 grams) sugar, baking powder, salt, and ginger. Add 2 teaspoons (2 grams) lemon zest, and toss with your hands. Make a well in center. Shred ¾ cup (170 grams) cold butter into well. Using your hands, toss together flour mixture and shredded butter. Add cold milk, and knead by hand in bowl just until a thick dough forms.
  2. Turn out dough onto a lightly floured surface. Fold dough over itself four times to develop a stiff dough. Roll dough into a 12×8-inch rectangle. Shred remaining ⅓ cup (76 grams) cold butter onto two-thirds widthwise of rectangle. Fold unbuttered third of dough over center third; fold remaining third over middle fold. (You should have a rectangle with no buttered parts exposed.) Roll dough into a 12×8-inch rectangle. Fold each short ends to meet in center; fold in half where short ends meet. Wrap in plastic wrap, and refrigerate for 20 minutes.
  3. Roll dough into a 12×8-inch rectangle. Fold short ends to meet in center; fold in half where short ends meet. Wrap in plastic wrap, and refrigerate for 30 minutes.
  4. In a small bowl, stir together remaining ½ cup (100 grams) sugar and remaining 2 tablespoons (6 grams) lemon zest; set aside.
  5. Preheat oven to 350°F (180°C). Spray a 12-cup muffin pan with baking spray with flour.
  6. Roll dough into an 18×14-inch rectangle. Using an of set spatula, spread softened butter onto dough, leaving a 1-inch border on one long side. Sprinkle lemon zest-sugar mixture onto butter. Starting with long side opposite border, roll dough into a log, jelly roll style; pinch seam to seal. Place dough seam side down, and cut into 12 slices. Press slices into prepared muffin cups. (Pressing down lightly on inner part will help them form a swirl when they’re baked.)
  7. Bake until golden brown and puffed up, 55 minutes to 1 hour. Let cool in pan for 5 minutes. Immediately invert biscuits onto a wire rack, and let biscuits cool completely upside down.
  8. For glaze: In a large bowl, beat cream cheese and salt with a mixer at low speed until smooth. Gradually add confectioners’ sugar, beating until combined; scrape sides of bowl and beaters. Increase mixer speed to medium, and beat until light and fluffy. Add lemon zest and juice, and beat at low speed until well combined. Drizzle glaze onto cooled biscuits. Store in an airtight container for up to 2 days.
To reheat, microwave on high for 15 seconds, or reheat in a 200°F (93°C) oven for 5 minutes.
MAKE AHEAD-Dough can be made through step 3 up to 1 day ahead. Glaze can be made up to 3 days ahead
PRO TIP-For extra lemony flavor, brush a thin layer of fresh lemon juice on top of biscuits after removing them from the pan.


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