Lemon Sticky Rolls

****BREAD MACHINE RECIPE***

This is basically my cinnamon roll dough minus a few things and then adding one of my all time flavors......LEMON!!!! I mean honestly you can't go wrong with lemons....what not to love?!?!

This is a great recipe for brunch, Saturday mornings or church mornings.

 Ingredients

1/2 cup milk
1/2 cup water
2 tablespoons butter
3/4 teaspoon salt
3 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/4 cup white sugar
1 egg

1/2 tsp nutmeg

1 lemon zested 

2 tsp vanilla 

Sticky Lemon Filling

1 cup sugar

1/4 teaspoon ground nutmeg

1/2 teaspoon powdered ginger

2 lemons, zested and juiced

3 tablespoons unsalted butter, very soft

Lemon Cream Cheese Glaze

4 ounces cream cheese, softened

Juice of 1 lemon

1 cup powdered sugar

1 lemon, zested

Directions

In saucepan, heat 1/2 cup milk, water, and 2 tablespoons butter until very warm. Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start.

Once Dough cycle is complete, remove the dough from the bread machine and punch down. On a floured surface, roll into a large rectangle. Smear with the softened butter and then spread lemon sugar mixture over. 

Lightly grease a 13×9 inch baking dish with baking spray or butter. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.

In a small bowl mix sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. 

Heat the oven to 350°F. Place the risen rolls in the oven and bake for 20-25 mins. Ovens vary so keep watch. 

While the rolls are baking, prepare the frosting. In a mixer or with a hand mixer, whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and lemon zest and blend until smooth and creamy.

When the rolls are done, smear them with the cream cheese frosting. Serve while warm.

***adapted from Pinterest**

 

Jalapeño Cheese Bread

Soooo since I've known Ben he has constantly bragged about how awesome and perfect his mothers jalapeño cheese cornbread is and no matter how many times I have tried i can't do it!!!! Ahhhh it's so frustrating, not to brag but I can pretty much make anything and everything BUT I can't seem to make this!!!! 

But tonight I think I got it ant least I think....lol!! At least I like it sooo here you go...

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature for pan
1 1/2 cups yellow or white cornmeal
1 cup all-purpose flour (leveled)
6 tbsp. sugar
1 1/2 tsp. baking powder
1 tsp. fine salt
1/2 tsp. baking soda
1 cup half and half 
3 large eggs(room temp)
1 1/2 cups grated sharp cheddar
1 cup chopped drained pickled jalapenos

DIRECTIONS:

1. Preheat oven to 400 degrees. Butter a pie plate. In a large mixing bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. 

In another bowl, whisk together melted butter, buttermilk, and eggs. 

Add half and half mixture to flour mixture and stir just until combined (do not overmix). 

Stir 1 1/4 cups grated cheddar and jalapenos into batter. Transfer batter to pan and smooth top. Top with more grated cheddar.

Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, before serving.