Ingredients
1 tablespoon active dry yeast1/2 cup warm water (110° to 115°)1/2 cup warm 2% milk (110° to 115°)1/4 cup butter, melted1 large egg, room temperature1/2 cup sugar1 teaspoon salt3 to 3-1/2 cups all-purpose flourFILLING:1/2 cup sugar2 teaspoons grated lemon zest1/2 teaspoon ground cinnamon1 tablespoon poppy seeds, optional 1/4 cup butter, melted1 cup slivered almonds, toastedGLAZE:1/2 cup sugar1 can (12 ounces) frozen lemonade concentrate, thawed1 tablespoon butter2 teaspoons grated lemon zest
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, egg, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, in a small bowl, mix sugar, lemon zest, cinnamon and, if desired, poppy seeds. Punch down dough; roll into an 18x12-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle with sugar mixture and almonds. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes.
Preheat oven to 400°. Bake rolls 15 minutes. Meanwhile, for glaze, in a small saucepan, combine sugar and lemonade concentrate. Cook and stir over medium-low heat until sugar is dissolved. Stir in butter and lemon zest; simmer, uncovered, until slightly thickened, 10-12 minutes. Remove rolls from oven; pour glaze over rolls. Bake until golden brown, 5-10 minutes longer. Cool in pan 5 minutes. Run a knife around sides of pan before inverting onto a serving plate. Serve warm.
