The Best Cinnamon Rolls!!!!!

I have been making these cinnamon rolls for a few years now, and they are so delicious.  Besides just the normal filling, I add lime zest and it adds such a delicate touch.  Also, the frosting has fresh lime juice in it that makes the rolls gooey and simply perfect.  I am such a fan of all citrus zests in foods.  They add such a fresh bite, and zest has been known to help prevent skin cancer...so I add zest to lots of things!!!  I guarantee that if you make these, you will be making them all the time.  I make them on the weekends when I have guests, special occasions, or when I am craving them.  Also a great tip is to 1/2 bake them the night before (because it does take some time to make these).  Then you can have fresh baked rolls in the morning!!!  and it is a GREAT way for your guests to wake up and smell citrusy cinnamon rolls!!!


Lime Cinnamon Rolls

• DOUGH:
• 1  package dry yeast (about 2 1/4 teaspoons)
• 1/4  cup  warm water 
• 3/4  cup  reduced-fat sour cream (room temp)
• 1/3  cup  granulated sugar
• 1/4  cup  butter, melted
• 1  teaspoon  vanilla extract
• 3/4  teaspoon  salt
• 1  large egg, lightly beaten (room temp)        
• 2 1/3  cups  all-purpose flour, divided

• FILLING:

• 1 cup  packed brown sugar
• 2  whole grated lime rinds
• 2-3 tbls cinnamon
• • 4  tablespoons  butter, melted, divided

• GLAZE:
• 1-2  cups  powdered sugar
• 2   whole  limes juiced

• To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes or until foamy.  
  • Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended (it doesn't need a lot of mixing). Gradually stir yeast mixture into sour cream mixture.  Add flour to mixture, stirring to form a soft dough.
  
  
  Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).  The dough is very soft and it is a lot of fun to knead!!
  Place dough in a large bowl coated with butter,  turning to coat top. Cover ( I use plastic wrap)  and let rise in a warm place for 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  To prepare filling, combine brown sugar, rind, and cinnamon. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a large rectangle shape; brush with butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll) I use butter to also help seal the roll. Repeat procedure with remaining dough. Cut each roll into 12 (1-inch) slices. Place slices in a 13 x 9–inch baking pan coated with butter. Cover and let rise 30 minutes or until doubled in size.
  Preheat oven to 350°.
  •  Bake for 25 minutes or until lightly browned.  If you prepare it the night before bake them for 15 minutes and then 10 minutes the next day.  
  
  
  To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls.
  
  I couldn't help myself before I took the picture, they are just soooooo good!  The lime makes them so fresh, and it adds a lightness to the cinnamon rolls.  This recipe is perfect, because they are not so sicky sweet...you can eat more than one roll.  I had 5!  
  
  
  
  
  
  
  
  
  
  
  
  
  • Semplicemente delizioso, 
  
  
  Mary Proulx