Lemon Cream Cheese Easter Buns

These cute little Easter Buns are a cinch to make with frozen dinner rolls. Each bun is filled with a lemon-cream cheese filling, and finished off with a simple vanilla icing, and festive sprinkles. 

 

Good morning everyone! I'm back sharing another fun and festive recipe perfect for Easter. St. Patrick's Day is behind us and Easter is just around the corner. I was trying to think of a new and yummy way to celebrate Easter and these Lemon Cream Cheese Easter Buns came to mind.  

I adapted my Super Easy King Cake recipe into these festive Easter buns. I think they turned out fabulous! Homemade bread is definitely my weakness, but I don't always have the time to bake rolls from scratch. This is where frozen bread and roll dough comes into the picture. 

With Rhodes Frozen Bread  products I can have homemade bread and rolls in no time. What I love most is how versatile and forgiving their dough is. You can make just about any bread recipe imaginable (bubble breads, monkey bread, sweet rolls, cinnamon bread) and more.  

These lemon cream cheese rolls start with frozen dinner rolls that are filled with a semi-sweet lemon cream cheese filling. Each roll is then topped with a ooey gooey vanilla icing, and finished off with Easter sprinkles! If you like lemons you're going to love these Lemon Cream Cheese Easter Buns. 

Head over to the Rhodes Blog where I'm guest posting today, and sharing the full recipe, as well as step by step photos on how to make these easy Easter Buns. 

Lemon Cream Cheese Easter Buns

12 – Rhodes Dinner Rolls, thawed but still cold

1 – 8 ounce package cream cheese, softened

1 – cup powdered sugar

1 – teaspoon lemon extract

Spring or Easter themed sprinkles

Simple Icing:

2 – cups powdered sugar

1 - teaspoon vanilla extract

4 –tablespoons milk

Start by thawing 12 Rhodes Dinner Rolls at room temperature. You want them thawed, but still cold.

Prepare the filling. In a small bowl add; softened cream cheese, powdered sugar and lemon extract. Using a mixer combine the filling until smooth and set aside.

Spray the counter top with non-stick spray. Roll each dinner roll into a 5 inch circle; add one tablespoon lemon cream cheese filling to the center of each roll.

Gather the corners and bring them together into the center. Tuck the ends in to seal and form into a ball.

Place each roll seam side down on a large baking pan covered with parchment paper or use non-stick spray. Continue filling and shaping the remainder of the rolls.

Cover baking sheet with a piece of plastic wrap that has been sprayed with non-stick spray or use a flour sack towel that has been sprayed with baking spray.

Place baking sheet in a warm place and let rolls rise until double in size (about 1 hour).

Gently remove plastic wrap or flour sack and bake rolls in a pre-heated 375 degree oven.

Bake rolls for 12-13 minutes or until golden brown. 

To avoid over-browning, cover with foil and continue to bake for about 5-7 minutes longer until done.

Remove from oven and let rolls cool completely on the baking pan before removing.

When completely cooled prepare the vanilla icing by combing, powdered sugar, vanilla extract and about 4 tablespoons milk. Use a wire whisk to combine the mixture until smooth.

You want a semi thick glaze so it stays on the rolls. Transfer the rolls to a baking rack and place a plate underneath (to catch the glaze that runs off).

Drizzle one tablespoon of glaze over each roll and add sprinkles. Let the rolls sit until the icing is completely set.

Servings: 12

Click here to visit the Rhodes Bake-N-Serv Blog. 

This is a #sponsored post on behalf of Rhodes Bread. I'm a contributing guest blogger on Rhodes Bake N Serv Blog where I share recipes and ideas using Rhodes Products. I have been compensated for my time and efforts in creating this post. All opinions stated above are my own.