Step 1

Sift the all-purpose flour, cornstarch, sugar, baking powder, ginger and salt together into a large mixing bowl. Add the lemon zest and toss with your hands. Make a well in the center of the dry mix.

Step 2

Shred 1 cup of unsalted butter (2 sticks) into the well you created in the dry ingredients. Use your hands to toss the flour and shredded butter together.

Step 3

Pour the cold milk into the butter-flour mixture and knead just until a thick dough forms.

Step 4

Turn the dough out onto a floured surface and fold the dough over itself four times to develop a stiff dough.

Step 5

Use a rolling pin to roll the dough out into a rectangle that’s approximately 12” long by 8” wide. Shred the remaining ½ cup of butter (1 stick) onto 2/3rds of the rectangle’s surface.

Step 6

To encase the butter in the dough, first fold the unbuttered third of dough over the centered third- as if you’re folding a letter- then, fold the exposed third over the middle fold. You should have a rectangle with no buttered parts exposed.

Step 7

Roll the dough out into a rectangle the same size as before. Fold the two short ends towards the center, then fold the dough over- as if you’re closing a book. Wrap the rectangle of dough in plastic wrap and chill the dough in the refrigerator for 60 minutes.

Step 8

Remove the dough from the plastic wrap and re-roll to a rectangle, once more. Fold the dough in four parts as before. Re-cover the dough and chill for 40-60 minutes. This step may be done a day ahead.

Step 9

In a small mixing bowl, stir together the sugar and lemon zest until well combined.

Step 10

Set the bowl aside. You will use the butter to spread over the dough in the assembly.

Step 11

Preheat your oven to 350°F. Grease a muffin tin with baking spray.

Step 12

Roll the dough out into a 14” x 18” rectangle. Spread the butter onto the dough surface.

Step 13

Sprinkle the lemon-sugar mixture evenly over the buttered surface of the dough.

Step 14

Begin rolling the dough at the buttered edge. Roll the dough tightly- to prevent unrolling during baking- towards the unbuttered margin. Pinch the dough at the seam once you’ve rolled the dough completely. Roll the dough so the seam is on the bottom of the log.

Step 15

Use a sharp knife to cut the roll of dough into 12 slices of equal size.

Step 16

Press the circles of dough into the greased muffin cups. Pressing down lightly on the inner part will help them form a swirl when they’re baked.

Step 17

Bake the rolls for 35 minutes, or until they are golden brown and puffed up from the muffin cups.

Step 18

Remove the pan from the oven and allow the biscuits to cool in the pan for 10 minutes. Remove the biscuits from the pan and allow them to cool completely on a cooling rack while you make the frosting.

Step 19

For extra lemony flavor, brush a thin layer of lemon juice on the tops of each muffin right after removing them from the pan.

Step 20

While the biscuits are cooling, use an electric hand mixer to blend the cream cheese, and salt together on low speed until smooth.

Step 21

Gradually add the confectioner’s sugar to the cream cheese, blending on low, until all of the sugar has been added. Scrape down the bowl and beater and increase the mixer’s speed to medium to whip until light and fluffy.

Step 22

Add the lemon juice and zest to the mixture and blend on low speed until the juice is fully incorporated. The drizzle may be made 3 days in advance.

Step 23

Pipe a thin drizzle over the baked and slightly cooled lemon-ginger roll biscuits.