Ingredients

• 1/2 cup Milk
• 2 Tbsp Butter
• 1 3/4 cups Organic Unbleached White All-Purpose Flour
• 1 1/4 tsp rapid rise yeast instant
• 2 Tbsp Granulated Sugar
• Pinch of salt
• 1 Egg White

• 2 oz Cream Cheese softened
• 1/4 cup Lemon Curd
• 1 Tbsp Lemon Zest
• 2 Tbsp Sugar

• 1 1/4 cups Powdered Sugar
• 2-3 Tbsp Lemon Juice

Instructions

1. Grease a 9-inch pie plate and set aside.
2. To make the dough, place the milk and butter in a small saucepan and heat over medium low heat until the butter is melted and the milk is warm. Set aside.
3. In the bowl of a stand mixer, mix together 1 1/2 cups of flour, instant yeast, 2 tablespoons sugar and salt. Add the egg white and the milk mixture to the flour mixture and continue to mix until thoroughly combined.
4. Gradually add the remaining 1/4 cup flour or until dough starts to pull away from the sides of the bowl (you may not use all the flour). Continue to knead the dough for 5 minutes. Place dough on a lightly floured work surface and let rest for 10 minutes while you prepare the filling.
5. To make the filling, combine the cream cheese, lemon curd and lemon zest in a small bowl and mix well.
6. Roll the dough into a 12-inch square, spread the lemon filling over the dough and sprinkle with the 2 tablespoons of sugar. Fold the dough in half, then cut the filled dough into five long strips. Twist each dough strip.
7. Beginning in the center of the pie pan, arrange the strips in a spiral pattern, pinching ends together as you go. Cover and let stand in a warm place 1 hour, or until doubled in size.
8. Preheat oven to 350°F. Bake the sweet roll for 20-25 minutes, or until golden. Remove from oven and cool on a wire rack while you prepare the glaze.
9. To make the glaze, whisk together the powdered sugar with 2 tablespoons of lemon juice. Add more lemon juice, as needed, until glaze reaches desired consistency. Spread or drizzle glaze over still warm sweet roll.