Preserved Lemon Cinnamon Rolls Recipe
Prep Time:
2 hours, 30 minutes
Cook Time:
25 minutes
Servings:
12 Servings
Ingredients
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup sugar
  • ½ cup whole milk, warmed
  • 1 pound (3 ½ cups) all-purpose flour
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup butter, softened
  • ½ preserved lemon, peel only, chopped
  • ¼ cup sugar
  • 1 tablespoon cinnamon
  • ½ preserved lemon, peel only, chopped
  • 2-3 tablespoons melted butter
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon orange blossom water
  • Zest of one lemon, divided
  • Juice of half a lemon
  • ¼ cup chopped pistachios
Directions
  1. Grease a 9x13-inch pan.
  2. Preheat the oven to 375 F.
  3. Bloom the yeast and sugar in the warm milk for 5 minutes.
  4. Mix the flour, yeast mixture, and salt. Add the eggs and butter.
  5. Knead until smooth.
  6. Fold in half the preserved lemon peel.
  7. Proof the dough for 1 hour until it’s doubled in size.
  8. Mix the sugar and cinnamon together.
  9. Stretch the dough into a 10x14-inch rectangle. Sprinkle the cinnamon sugar and remaining preserved lemon peel over the dough.
  10. Roll the dough tightly and cut it into 12 pieces.
  11. Place the rolls in the greased pan. Proof for 1 hour.
  12. Brush the rolls with melted butter before baking.
  13. Bake for 25 minutes until golden.
  14. Whisk the powdered sugar, milk, orange blossom water, and the juice and zest from half a lemon together.
  15. Drizzle the glaze over the warm rolls.
  16. Top with the remaining lemon zest and chopped pistachios and serve.