Lemon Cheesecake Buns

Roll Ingredients:
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup warm water (100-110 degrees F)
2 cups buttermilk (see recipe)
2/3 cup cold shortening
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
5 cups flour
2 tablespoons butter, melted, for after baking (see recipe)

Filling Ingredients:
2 (8-ounce) packages cream cheese, softened
zest of 1 lemon (reserve a little for topping)
1/2 cup sugar
2 tablespoons lemon juice
1 egg, room temperature
1 stick salted butter (or 1 stick unsalted butter and 1/4 teaspoon salt), melted (see recipe)

Glaze Ingredients:
2 cups powdered sugar
1 table lemon juice
1/2 teaspoon vanilla extract
1/4 cup milk
extra lemon zest

Directions:

Note on proofing: This yeast dough proofs for a couple of hours after you mix it up, and then the assembled rolls proof in the fridge overnight, so allow for this when planning.

Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes.  In a separate large bowl (or the bowl of a mixer fitted with a dough hook), whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture and buttermilk into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and proof for 2 hours until doubled in size.

While proofing cream the softened cream cheese in a medium bowl until fluffy before adding lemon zest, sugar, lemon juice, and the egg. Mix together until well combined.

After proofing turn the dough out onto a floured surface and roll it into a large rectangle about 1/8-inch thick (I carefully cut the dough in half and worked with half at a time to make it more manageable; if you do this, just spread on half of the filling ingredients for each half you roll). Spread the melted butter over the surface of the rolled dough and then dollop the cream cheese mixture all across the surface, spreading gently to create an even layer. Gently roll the dough up into a spiral and cut it into 2-inch rolls, placing them close together in your prepared baking dishes. Cover the rolls let them rise in the fridge overnight (they will have nearly doubled.)

When you’re ready to bake, preheat the oven to 400° F, letting the rolls rise on top of the preheating oven covered by a clean dish towel. Bake them for 25-30 minutes or until lightly browned on top (don’t underbake or they’ll still be doughy in the center). Brush with 2 tablespoons melted butter and return to the oven for 1 more minute.

Whisk together the glaze ingredients and drizzle the glaze over the warm rolls. Sprinkle with reserved zest and serve immediately. Serves 12+