Christmas in Wine Country {+Meyer Lemon Rosemary Sticky Buns}

So, Christmas came and went far faster than I would have liked and our time in California flew by way too fast, as visits with Dad and Kippy always do.  It was a week packed with a good number of wineries and even more breweries, topped off with some fancy pants cocktails and fabulous meals, and balanced out with some beautiful runs, hikes and bike rides.

We started Christmas morning with a balanced Christmas breakfast: a four mile run followed by Meyer Lemon rosemary sticky buns, mimosas and stocking candy.

After finishing the champagne and unwrapping our presents, we decided it was time to get outside and enjoy the beautiful weather.  It’s not everyday that Christmas day brings sunshine and a high of 70!  Since it was our first Christmas in wine country, it was only appropriate that we headed to the vineyard, where we got an impromptu tour from Jason before taking a couple of bottles down to drink by the Russian River.

These sticky buns are from one of my favorite bloggers and are a recipe I’ve been saving for a special occasion.  They were perfectly festive for Christmas morning! The filling is delightfully tangy with a taste of rosemary from Dad and Kippy’s front yard, and the buns are topped with a fabulous lemon cream cheese icing.  I bet you can’t eat just one!

I hope you and your family had the happiest of holidays!

Meyer Lemon Rosemary Sticky Buns

From Eats Well With Others

Ingredients:

For the Dough:

• 1 tbsp active yeast or 1 packet
• 3/4 cup warm milk, divided
• 1/2 cup unsalted butter at room temperature
• 1/4 cup sugar
• 2 tsp vanilla extract
• 3 1/2 cups AP flour
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 2 meyer lemons, zested
• 2 eggs, room temperature

For the Filling:

• 1 cup sugar
• 1/4 tsp nutmeg
• zest of 2 meyer lemons
• 2 tbsp fresh rosemary, minced
• 2 tbsp meyer lemon juice
• 2 tbsp unsalted butter, room temperature

For the Lemon Cream Cheese Glaze:

• 4 oz reduced fat cream cheese, softened
• Juice of one meyer lemon
• 1 cup confectioner’s sugar
• 1/4 cup honey

Instructions:

1. In a small bowl, mix the yeast with 1/4 cup warm milk and a pinch of sugar. Let it sit for a few minutes until it begins to foam.  In a stand mixer, mix the yeast/milk mixture, the remaining milk, butter, sugar, vanilla, salt, nutmeg, lemon zest, and one cup of the flour until combined.  Add the eggs and enough of the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead the dough for about 5 minutes, or until the dough is smooth and elastic.  (Alternatively, you could turn the soft dough out onto a floured work surface and knead by hand for 7-10 minutes).
2. Lightly grease a large bowl with cooking spray.  Add the dough and turn to coat.  Cover the bowl with plastic wrap and set in a warm spot.  Let the dough rise until nearly doubled, about an hour.
3. To make the filling, mix the sugar with the nutmeg, then work in the lemon zest and rosemary with the tips of your fingers until the sugar resembles wet, soft sand. Stir in two tablespoons of lemon juice.
4. Lightly grease a 13×9 inch baking dish with cooking spray.  On a floured surface, roll the dough out into a rectangle that is approximately 10×15 inches.  Spread the dough evenly with the softened butter, then spread the lemon-sugar filling mixture over top.  Starting with a long end facing you, roll the dough up tightly.  Pinch the dough at the end to seal the seam.  Cut the dough into 16-20 even rolls and place them, cut side up, in the prepared baking dish.
5. Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled.  (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour).  Heat the oven to 350 F.  Bake for 25-35 minutes, or until the rolls are lightly browned.
6. While the rolls are baking, prepare the glaze: whip the cream cheese until light and fluffy.  Add the lemon juice and honey and blend until well combined.  Mix in the powdered sugar until the glaze is smooth and creamy.
7. Drizzle cream cheese glaze over warm rolls and serve!

Johanna