Lemon Pull-Aparts (& a Key Lime version)

In honor of my mom, the biggest citrus lover I know, I thought I'd post these sweet glazed lemon/key lime rolls today.  I really wish I could send you some of these through the computer.

(Seriously... we can send people to the moon, but we can't figure out how to send food through the internet?  Come on now. 

Some smarty pants from Harvard better be inventing *that* in his dorm room right now.)

Mom, Thanks for changing my diapers, letting me wear my shoes on the wrong feet, and teaching me it's okay to change your name. (Also for constantly watching my children who love you to PIECES.)

Happy Mother's Day to my mom and all moms! May your children be grateful and your husbands not forget lest they all be sleeping on the couch next week.

(Based on the flowers, cards, and candy practically barfing out of Walmart's Enter/Exit doors for at least a month in advance can you believe anyone forgets??  I so don't understand.)

These rolls are great for brunches and holiday breakfasts and since they use Rhodes rolls as the bread base, they are easy peasy.  I have tried an orange version of these and didn't care for them much, so stick with lemon or lime.

Lemon (or Key Lime) Pull-Aparts

Recipe adapted from: Rhodes

-12 Rhode Dinner Rolls, thawed but still cold
-Zest from 2 whole lemons (or 4-5 key limes)
-1/2 cup sugar
-1/4 cup butter, melted

Citrus Glaze:
-1 cup powdered sugar
-1 tablespoon butter, melted
-1-2 tablespoons fresh lemon juice (or key lime juice) 



Mix lemon or lime zest with sugar.  (Use two fingers to pinch/roll the sugar-zest mixture between them to pull the oils out of the zest and make a really delicious sugar.)

 

Cut the cold rolls in half and place in a greased 9x13-inch pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon or lime zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking.

 

Cover with sprayed plastic wrap. Let rise until double in size. Remove plastic wrap. Sprinkle on remaining mixture. Bake at 350 degrees for 20-25 minutes. Remove immediately from pan and place on cooling rack. Combine glaze ingredients and mix well. (Use less citrus juice for a thicker glaze, and more for a thinner glaze.  I prefer thicker because it doesn't get the rolls soggy and typically looks prettier.)

Drizzle over pull-aparts and serve hot.