Your favorite pull-aparts have gone fancy. They’re still easy. But
stepped up a notch, and fancy enough to serve to family at a Sunday
night buffet.
Lemon Cream Cheese Pull Aparts
24 Rhodes™ Dinner Rolls, thawed but still cold
1 cup sugar
zest from 2 large lemons
6 tablespoons butter, melted
Filling:
4 ounces cream cheese, softened
1/2 cup sugar
3 tablespoons lemon juice
Topping:
1/3 cup lemon juice
1/2 cup sugar
1 egg
2 teaspoons butter
Cut 8 of the rolls into 4 equal pieces each and set aside. Combine 1 cup sugar and
lemon zest. Dip each piece of dough in melted butter and then in sugar zest mixture.
Place in the bottom of a well sprayed bundt pan. Combine filling ingredients and blend
until smooth. Pour half of the filling mixture over the rolls in the bundt pan. Repeat
above process with 8 more rolls. Cut last 8 rolls and dip in butter and sugar zest
mixture. Layer on top. If you have any sugar zest mixture left, sprinkle on top of rolls.
Cover with plastic wrap and let rise until about one inch below the top of the bundt pan.
Remove wrap and bake at 350°F 40-50 minutes. Cover with foil last 20 minutes of
baking to prevent over browning. Remove from oven and invert immediately onto
serving platter. While bundt is baking, prepare the topping. Combine lemon juice and
sugar in small sauce pan. Bring to a boil. In a separate bowl, whisk egg until well
blended. While stirring the egg, slowly add the hot lemon mixture to the egg so the egg
does not cook. Pour the mixture back into the sauce pan and bring back to a boil. Stir
constantly until mixture begins to thicken. Let cool and drizzle over warm bundt.
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