Lemon Cream Rolls
Ingredients:

For the Rolls:

  • 2 tablespoons butter, melted
  • 1 (24 oz) package Hawaiian rolls
  • 1/4 cup butter, melted (for brushing)
  • 2 tablespoons granulated sugar
  • Zest of 2 lemons, divided

For the Filling:

  • 3 cups milk
  • 1 (3.4 oz) box instant lemon pudding mix
  • 1 (3.4 oz) box instant cheesecake pudding mix

For the Frosting:

  • 4 oz cream cheese, softened
  • 2 tablespoons milk
  • 1/3 cup powdered sugar

Preparation:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with 2 tablespoons melted butter.
  2. Prepare the Rolls: Place the Hawaiian rolls in the greased dish. Carefully cut an X into the top of each roll, ensuring not to cut through the bottom. Use the handle of a wooden spoon to widen the hole to make room for the filling.
  3. Prepare the Lemon Mixture: In a small bowl, mix together 1/4 cup melted butter, sugar, and the zest of 1 lemon. Pour this mixture evenly over the rolls.
  4. Bake the Rolls: Bake the rolls in the preheated oven for 10 minutes.
  5. Prepare the Filling: While the rolls are baking, in a large bowl, whisk together the instant lemon pudding mix, instant cheesecake pudding mix, and milk. Add the zest of the remaining lemon. Transfer the filling mixture into a piping bag or large ziplock bag with the corner snipped.
  6. Fill the Rolls: Remove the rolls from the oven. Start at the base of each hole and pipe the filling into the rolls until they are filled to the top. Alternatively, you can spoon the filling into the rolls, but the piping bag method tends to be more effective.
  7. Bake Again: Return the filled rolls to the oven and bake for an additional 5 minutes.
  8. Prepare the Frosting: In a small bowl, whisk together the softened cream cheese, milk, and powdered sugar until smooth.
  9. Frost and Serve: Drizzle the frosting over the warm rolls before serving.

Nutritional Information (per roll, approximate):

Fiber: ~1 g

Calories: ~250 kcal

Carbs: ~30 g

Protein: ~4 g

Fat: ~12 g