1 dl | 1/2 cup lemon spread or lemon curd For pouring over the uncooked rolls:
2 dl | 1 cup heavy cream
For the frosting:
170g cream cheese
50g room temp butter
1/2 dl | 1/4 cup lemon spread or lemon curd
3,5 dl | 1 3/4 cup powdered sugar
1 tbsp vanilla extract
Directions
Make the Dough: In a large bowl, whisk together the warm milk, sugar, and yeast. Let sit for 10 minutes until foamy. Add the eggs, salt, cardamom, and flour. Mix until a dough starts to form. Gradually add the butter, one cube at a time, kneading in between each addition. Knead until the dough is smooth and no longer sticks to the sides of the bowl. Cover and let rise for 1.5 hours, or until doubled in size.
Prepare the Filling: In a bowl, mix the butter, sugar, vanilla, and lemon spread/curd until smooth and lump-free.
Shape the Rolls: Roll out the dough into a large rectangle (about ½ inch thick). Evenly spread the filling over the dough. Roll the dough tightly into a log, then slice into 12 equal pieces. Place the rolls in a greased baking pan. Cover and let rise for 20 minutes.
Bake the Rolls: Preheat the oven to 180°C (350°F). Pour the warm heavy cream over the unbaked rolls. Bake for 30-40 minutes, or until golden brown and cooked through. Remove from the oven and let cool slightly.
Make the Frosting: In a bowl, mix the cream cheese, butter, lemon spread/curd, powdered sugar, and vanilla until smooth.
Finish & Serve: Spread the frosting over the warm rolls. Enjoy immediately!! 😍🍋✨