1 17.5ozpackage refrigerated cinnamon rollsicing set aside (I found that the ‘store’ brand worked well for this recipe – unrolling easily)
4ozcream cheesesoftened
1tbssour cream
2tbslight brown sugar
2teas fresh lemon zest
1-2teas fresh squeezed lemon juice
1teas vanilla
pinchof salt
Instructions
Preheat the oven to 350 degrees F. Grease a 9? round cake pan.
On a clean work surface, unroll the cinnamon rolls. Starting in the center, cinnamon side in, re-roll loosely connecting each at the ends like a big spiral. The dough may not touch the edges of the cake pan perfectly. As long as it’s a big circle, you’re good.
Cream the cream cheese, sour cream, and sugar in a bowl at medium speed. Scrape down the edges, add the lemon zest, juice, vanilla, and a pinch of salt. Beat again until combined. Spoon the filling into a pastry bag, or a ziplock bag with one edge snipped fitted with a small round piping tip.
Poke the tip halfway into your cinnamon roll, starting at the center and pipe filling into the seams. Use all of the filling. Trust me. It seems like a lot, but we’re not on a diet right?
Place the cake in the oven to bake for 25 to 30 minutes, until the top is a deep golden brown and everything is puffed and cooked through. Let cool on a wire rack for 5 minutes before turning out onto a serving plate. Top with the packaged icing if desired.