Lemon Blossom Twists


Lemon Blossom Filling

  • 8 ounces cream cheese, softened
  • 1 (3 3/4 ounce) box lemon instant pudding mix
  • 2 tablespoons water
  • 2 teaspoons lemon juice
  • 1 egg


  • 1 package dry yeast
  • 3 tablespoons granulated sugar
  • 1/4 cup warm water (105 to 115 degrees F)
  • 1 egg
  • 3/4 cup commercial sour cream (at room temperature)
  • About 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon baking soda

Lemon Blossom Frosting

  • 1 1/2 cups sifted confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon butter, softened


  1. Filling: Combine all ingredients; stir until smooth.
  2. Dough: Dissolve yeast and sugar in warm water in a large bowl; add egg and sour cream, mixing well.
  3. Combine flour, salt and baking soda; add to yeast mixture, mixing well.
  4. Turn out dough onto a floured surface; roll to a 20 x 8-inch rectangle. Spread Lemon Blossom Filling lengthwise down center of rectangle. Fold long sides to center, slightly overlapping edges, and cut into 4 x 1-inch strips. Twist each strip once and place on greased baking sheets.
  5. Bake at 375 degrees F for 12 to 15 minutes.
  6. Frost with Lemon Blossom Frosting while warm.
  7. Lemon Blossom Frosting: Combine all ingredients; stir until smooth.
  8. Yields 20 rolls.

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