Lemon Slice Bread

Many of my bread projects are inspired by the recipes the people at Rhodes Bake-n-Serv create. This pull-apart Lemon Slice Bread just screams summer -  tangy, sweet and cheesey!
I baked two loaves but the first loaf was gone the second it was turned out onto the cooling rack!

Mmmmmm! A piece of heaven in very slice!

LEMON SLICES

12 Rhodes Dinner Rolls, thawed but still cold
1/2 cup sugar
grated lemon zest from 3 lemons
1/3 cup butter, melted

Start by cutting each roll in half and press them into an oval measuring about 3x3 inches.
Mix the lemon zest and sugar.

Take each oval and dip into the melted butter and then into the lemon zest, sugar mixture.

Spray a 9x5 inch loaf pan with non-stick spray.
Line up the rolls in the loaf pan, laying each piece on it's side.
Cover with plastic wrap and let double in size.

Remove wrap and bake at 350 degrees for 25-30 minutes. Cover with foil the last 5-10 minutes (if necessary) to prevent over browning.  Remove from pan to cool.

RECIPE AND IMAGE CREDIT  - Rhodes Bake-n-Serv

LEMON GLAZE
2 ounces cream cheese, softened
1 tablespoon fresh lemon juice
1/3 cup powdered sugar

Combine glaze ingredients and drizzle over warm lemon slices. For a thicker frosting, rather than a glaze you can add extra powdered sugar.