I know, I know. You thought my taste test recipes were a thing of the past. And they are, but I found this lost blog in my drafts and decided to jump on the opportunity to publish it and give myself a break this week.
Lemon flavor anything didn’t use to be a favorite of mine, but then I got hired into an office of lemon freaks and slowly became appreciative of what the lemon can offer.
An office birthday led me to stumbling on this Martha Stewart recipe and I have to say…it’s worth the work.
for 6 rolls
- cinnamon roll dough, with icing
- Preheat oven to 400°F (200°C)
- Take two cinnamon roll dough packs and press them flat into circles.
- For the filling: In a medium bowl, mix together the cream cheese, sugar, and vanilla, stirring until smooth.
- Add the milk and stir until there are no lumps.
- Freeze cream cheese mixture for about 1 hour until it sets and is frozen but not too hard.
- Scoop out a large spoonful of the mixture and place it in the center of one of the cinnamon roll dough circles. Fold the edges of the dough up the sides of the cream cheese scoop.
- Place the other flattened dough circle on top, using a spoon to tuck the edges underneath. Repeat with the remaining dough and cream cheese.
- Place the sealed dough balls upside down in a 9×9 (23×23) cake pan with the seams facing upwards.
- Bake for 20–25 minutes until the rolls are golden brown and puffed. Drizzle the reserved icing on top of the rolls, and serve while warm.
- Don’t substitute almond milk for regular milk. It doesn’t mess with the taste of the cream cheese mixture but it does screw with the consistancy which makes it harder to handle when spreading it between the rolls.
- The tuck rule in step 7 is important. I forgot, and really wished I wouldn’t have…
- I used Philadelphia cream cheese, McCormick vanilla, Pillsbury (of course) cinnamon rolls, and Kroger sugar.
WOULD I MAKE IT AGAIN?
YES. The HUBS and everyone in the office who had the leftovers raved for more.
Have you tried this recipe, too? What did you think about it? Tell in the comments, belowwwwwwww.
PSS: THE ORIGINAL RECIPE CAN BE FOUND HERE.