Sticky Lemon Rolls with Lemon Cream Cheese Glaze
INGREDIENTS
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For the dough:
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1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast?
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3/4 cup milk, warmed to about 100°F (warm but not hot on your wrist)
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1/2 cup (1 stick) unsalted butter, very soft, plus 3 tablespoons more for roll assembly
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1/4 cup white sugar
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2 teaspoons vanilla extract
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4 1/2 cups all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon nutmeg
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2 large eggs
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For the sticky lemon filling:
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1 cup sugar
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1/4 teaspoon freshly-ground nutmeg
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1/2 teaspoon powdered ginger
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For the lemon cream cheese glaze:
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4 ounces cream cheese, softened
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1 cup powdered sugar
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