Lemon Rolls

The bright burst of lemon in these breakfast or coffee rolls is delightful. It's a lot like Monkey Bread, and I expect refrigerated crescent rolls would be a good, fast alternative for the bread dough (without the rising times).

• Ready In: 35 mins
• Serves: 10-12

Ingredients

• 1  lb  frozen bread dough
• 1⁄4 cup butter, melted
• 1⁄2 cup sugar
• 4  ounces cream cheese, softened
• 2  teaspoons Grand Marnier or 2  teaspoons  orange liqueur
• 1  egg
• 1  tablespoon lemon, zest of

• Glaze

• 1⁄2 cup icing sugar
• 1  tablespoon fresh lemon juice

Directions

1. Thaw bread dough for two hours at room temperature or twelve hours overnight in refrigerator.
2. Cut dough into 12 equal portions.
3. Coat a 9 inch cake or bundt pan with melted butter; place remaining butter in a small bowl; dip each piece of dough into melted butter and place in bottom of pan; pour any leftover melted butter over top; Cover and allow to rise for 30 minutes.
4. In a bowl, combine 2 tblsps of the sugar, cream cheese, Grand Marnier, and egg; beat until well blended; pour mixture over rolls.
5. In a small bowl, mix remaining sugar and lemon zest; sprinkle over rolls; cover and let rise until doubled in size (about 1 hour).
6. Preheat oven to 350F; bake until done, about 25 minutes; allow to cool 15 minutes before glazing.
7. In a small bowl, combine confectioner's sugar and fresh lemon juice; drizzle over rolls.