Giant Lemon Roll

Step 1

Soften the butter and cream cheese: Place 4 tablespoons of the unsalted butter and 2 ounces cream cheese on the counter and let sit at room temperature until softened, at least 1 hour.

Step 2

Make the dough: Finely grate the zest of 1 medium lemon (about 1 1/2 teaspoons). Juice the lemon until you have 2 tablespoons juice.

Step 3

Place half of the lemon zest, 2 1/4 cups all-purpose flour, 2 tablespoons of the packed dark brown sugar, 1 packet active dry yeast, 1/2 teaspoon kosher salt, and 1/8 teaspoon ground nutmeg in the bowl of a stand mixer and whisk to combine.

Step 4

Place 1/2 cup whole or 2% milk in a medium microwave-safe bowl. Cut the remaining 4 tablespoons unsalted butter into 4 pieces and add to the milk. Microwave in 20-second intervals, stirring between intervals, until the butter is just melted and the mixture is warm to the touch (100 to 110ºF), about 50 seconds total. Add 1 large egg and 1 teaspoon vanilla extract and whisk to combine.

Step 5

Attach the dough hook and turn the mixer on to the lowest speed. Slowly pour in the milk mixture and knead until the dough forms a mostly smooth, pliable, and stretchy ball that does not stick to the sides of the bowl, about 6 minutes.

Step 6

Lightly coat a medium bowl with cooking spray. Transfer the dough into the bowl and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap or a kitchen towel and let the dough rise in a warm place until slightly puffed (not doubled in size), about 30 minutes. Meanwhile, wash and dry the stand mixer bowl, but do not make the filling until the dough is ready.

Step 7

Make the filling: Add the softened butter, remaining lemon zest, 1/2 cup packed dark brown sugar, 1/8 teaspoon ground ginger, and remaining 1/8 teaspoon ground nutmeg to the stand mixer. Beat with the paddle attachment on low speed until the butter is completely incorporated into the sugar, about 1 1/2 minutes.

Step 8

With the mixer still running, slowly pour in the reserved 2 tablespoons lemon juice and beat until well combined, about 1 minute.

Step 9

Assemble the roll: Coat a 9-inch pie plate with cooking spray.

Step 10

Transfer the dough onto a lightly floured work surface. Roll out into a 15x12-inch rectangle about 1/4-inch thick with a longer side closer to you. Spread the filling evenly onto the dough. Using a sharp knife or pizza cutter, cut the dough horizontally into 6 (15-inch long, 2-inch wide) strips.

Step 11

Roll up 1 strip into a tight coil and place cut-side up in the center of the pie plate. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large roll.

Step 12

Cover the pie plate loosely with plastic wrap and let rise in a warm place until very puffy and doubled in bulk, 1 1/2 to 2 hours. About 30 minutes before the roll is ready, arrange a rack in the middle of the oven and heat the oven to 350°F.

Step 13

Bake and glaze the roll: Uncover the roll. Bake until golden brown or a thermometer inserted into the center registers 190°F, about 30 minutes. Meanwhile, make the glaze.

Step 14

Finely grate the zest of 1 medium lemon. Place the softened cream cheese, half the lemon zest, juice from 1/2 the lemon, and 1/2 cup powdered sugar in a medium bowl and whisk until smooth and combined, about 3 minutes.

Step 15

When the lemon roll is ready, place the pie plate on a wire rack. Spread the glaze evenly over the roll and sprinkle with the reserved lemon zest. Let cool for at least 10 minutes before cutting and serving while still warm.