Raspberry Lemon Sticky Buns With Lemon Glaze Recipes

RASPBERRY LEMON STICKY BUNS WITH LEMON GLAZE

Steps:

• In a class measuring cup, heat milk to 115°F. Dissolve yeast and sugar in warm milk. Allow to proof for 5 minutes.
• Meanwhile, prepare stand mixer with dough hook attachment. Combine flour, salt, sugar and zest in the bowl of a stand mixer. With mixer running on low, slowly add in yeast mixture, followed by lemon juice and butter. Finally, add one egg at a time. Continue mixing until dough pulls together. Knead by hand if necessary. Transfer to a lightly greased large bowl. Cover and allow to rise for 1 hour, or until doubled in size.
• In a small bowl, combine sugar with lemon zest. Toss to disperse zest.
• Prepare work surface with large silicone counter mat, or desired non-stick surface. Roll out dough to a 10x20-inch rectangle. Brush entire surface with melted butter, leaving a 1/2-inch border. Spread sugar mixture over dough. Scatter fresh berries, pressing gently into dough. Drizzle with remaining butter.
• Prepare a 9x13-inch baking pan with parchment, leaving enough overhang to grab later. Lightly grease parchment paper and exposed pan sides with baking spray.
• Starting at one of the shorter ends, tightly roll dough , pinching ends and edges together well. Carefully slice rolled dough into 12 equal pieces. Place in prepared pan. Cover and allow to rise for 1 hour, or until doubled in size.
• Preheat oven to 350°F. Bake for 35-40 minutes, or until centers reach 200°F.
• In a medium bowl, combine sifted powdered sugar with 1 Tbsp lemon juice and water. Mix well to desired icing consistency, adding additional lemon juice as desired. ** (see note)

GLAZED LEMON STICKY BUNS

Steps:

• Heat oven to 350°F.
• Combine dry gelatin mix, lemon zest and 1/2 cup sugar.
• Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Brush with half the butter, then sprinkle with half the gelatin mixture. Roll up, starting at one short end; cut into 6 slices. Arrange, cut-sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, butter and gelatin mixture.
• Bake 30 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, lemon juice and remaining sugar until blended.
• Drizzle cream cheese glaze over warm rolls.