Soft and sumptuous Arnold Palmer Sweet Rolls, a unique breakfast for the holidays!
The odds are in your favor.
Hit a hole in one with Arnold Palmer Sweet Rolls, inspired by famous golf legend Arnold Palmer’s signature sweet tea lemonade.
A hybrid of sweetness, tart lemon curd, and tangy cream cheese swirls fill these Arnold Palmer Sweet Rolls, topped with a sweet tea lemonade glaze.
Whether you are a novice or an old hand at baking, you will win honors with Arnold Palmer Sweet Rolls.
There is just something special about a sweet roll. People love them and tend to gravitate toward them, whether on a buffet, at a party, or the breakfast table.
Arnold Palmer Sweet Rolls are no exception.
Imagine soft sweet pinwheels laced with a golden ribbon of lemony goodness.
The roll itself has an extra boost of flavor from nutmeg and lemon zest. And that icing… Who could resist it!
The key for a great sweet roll: Always start with fresh yeast.
It is a bit of a thrill for me to discover how much the dough has expanded after it’s rising time. I try not to check on it before it’s time is completed, so that I won’t get anxious about it.
If combined properly the yeast will do its job and you will have a big bubble of dough that it just begging to be punched down.
It should be soft and slightly sticky. After you roll out the dough it is time to slather on the lemon curd cream cheese filling.
Roll them up, cut into 12 equal sized rolls, and it’s into the pan for another rise.
They will puff up and fill all of the empty spaces in the pan.
Bake Arnold Palmer Sweet Rolls the full time until the middle is done. No raw dough here. (Yuck!)
The sweet tea lemonade glaze will bathe everything with its sweet tangy essence.
The holidays are a special time, celebrate with equally special Arnold Palmer Sweet Rolls!
Arnold Palmer Sweet Rolls
- 4 ounces cream cheese softened
- 10 ounces lemon curd homemade or store-bought
- Zest of 1 lemon
- 1 teaspoon freshly ground nutmeg
- Set out the eggs, butter, and cream cheese to reach room temperature. Heat the milk on the stovetop to reach a simmer.
- In the bowl of an electric stand mixer, pour the milk over butter stirring until melted. Add the sugar. When cooled to 105-110 degrees F, stir in yeast. Let it activate for 10 minutes.
Add the eggs, salt, and flour. Using a hook attachment, knead for 10 minutes. Then cover with plastic wrap and let the dough rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
- While the dough is rising, mix all ingredients for the filling together in a bowl.
Pour out the dough on a well-floured surface. Fold and knead 3-5 times, pressing the dough into a rectangle. Then roll it out to a 16x20-inch sheet.
With an offset spatula, spread the filling evenly over the dough, leaving 1 inch along one long edge uncoated. That uncoated edge will be the outside edge of the rolls. Roll up the dough, toward the bare edge, and cut into 12 equal sized pieces.
- Place the rolls in a parchment lined 9x13 inch baking pan. Let rise for 30 minutes. Preheat the oven to 350 degrees F.
- Bake for 30 minutes, until puffy in the center. Mix the glaze together in a small bowl. When the rolls have cooled for 10-15 minutes, spread glaze over the rolls. Serve Arnold Palmer Sweet Rolls with a glass of Arnold Palmer Iced Tea!