I’ve never been a girly girl nor a lover of all things pink. I’m more a neutral kind of gal. One time I bought this pink Chef’s jacket though. Everyone liked it. I liked it. It kind of stuck. So now everything I own is pink. It’s a brand.

When offered an opportunity to work with LiDestri Pink Limoncello, of COURSE I did! Again, pink is my brand! …in chef’s attire, cell phone cases, dresses and definitely this Pink Limoncello.

Marshmallow Cream Sweet Rolls with Pink Limoncello Drizzle

Bread Ingredients:

• 3 cups bread flour
• 1 1/2 cup warm water
• 1 cup sugar
• 3 tbsp. butter or shortening
• 1 tsp. salt
• 1 package yeast
• 1 egg
• 1 tbsp. vanilla
• 1 tbsp. Almond extract – *optional

Filling:

• 8 oz. cream cheese or Neufetchel cheese
• 1 cup Marshmallow Fluff
• 1 egg
• 1/2 cup sugar
• 3 tbsp. LiDestri Pink Limoncello

Drizzle: 

• 1/4 cup LiDestri Pink Limoncello
• 3 tbsp. Powdered Sugar, more if thicker drizzle is desired

Directions

Bread Machine Method:

Proof yeast by placing in the warm water and cover for 10 minutes or until foamy. Place all ingredients (wet last) in your bread machine on the dough cycle until ready.

Mix all filling ingredients in stand mixer beginning with cream cheese and sugar, then adding remaining ingredients.

Place dough on floured surface. (This make a good bit of dough and you may find it easier to work in two batches by diving the dough in half. Place one half to the side while working with the other half.) Roll dough into a rectangle. Spread a layer of the filling onto the dough and roll into a jellyroll. Gently cut the roll into 8-10, 1 1/2″ slices with a serrated knife.  Place side by side in a greased 13×9 pan. Repeat with second half of dough. Bake at 375 for about 30-35 minutes or until center is done and no longer doughy. Remove from oven and slightly cool.

In a small bowl, whisk ingredients for drizzle. Drizzle over warm rolls. Serve  and enjoy!

By Hand:

Proof yeast by placing in the warm water and cover for 10 minutes or until foamy. Add all ingredients to your stand mixer with a dough hook and mix until soft dough ball forms, about 10 minutes.

Mix all filling ingredients in stand mixer beginning with cream cheese and sugar, then adding remaining ingredients. Reserve 1 cup of filling for your topping.

Place dough on floured surface. Knead dough for approx. 10 minutes or until glossy. Place dough in a greased bowl, cover and allow to rise until doubled in size. Punch down.

Place dough on floured surface. (This make a good bit of dough and you may find it easier to work in two batches by diving the dough in half. Place one half to the side while working with the other half.) Roll dough into a rectangle. Spread a layer of the filling onto the dough and roll into a jellyroll. Gently cut the roll into 8-10, 1 1/2″ slices with a serrated knife.  Place side by side in a greased 13×9 pan. Repeat with second half of dough. Bake at 375 for about 30-35 minutes or until center is done and no longer doughy. Remove from oven and slightly cool.

In a small bowl, whisk ingredients for drizzle. Drizzle over warm rolls. Serve  and enjoy!

CHEF’s Tips

• If you like marshmallow flavor, add a little fluff to the drizzle
• Warning, the drizzle tastes like limoncello. Alcohol and all. Lol
• If you want to cut the alcohol flavor, add fresh berries.
• This filling is also great for crepes.The drizzle is also great to drizzle over crepes.