Description
These Soft & Fluffy Lemon Sweet Rolls are a delightful treat that will brighten any morning. The dough is infused with lemon zest for a subtle citrus flavor, and the rolls are filled with a sweet and tangy lemon sugar mixture. Topped with a luscious lemon cream cheese icing, these rolls are perfect for a special breakfast or brunch.
Ingredients
Units
Scale
Dough:
- 2 3/4 cups (344g) all-purpose flour, spooned & leveled
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 3/4 cup (180ml) whole milk
- 3 tablespoons (43g) unsalted butter
- 2 1/4 teaspoons instant yeast (1 standard packet)
- 1 large egg, room temperature
Filling:
- 1/4 cup (56g) unsalted butter, extra softened
- 3/4 cup (150g) granulated sugar
- 1 teaspoon pure vanilla extract (or vanilla bean paste)
- 1 tablespoon lemon zest, packed
Lemon Cream Cheese Icing:
- 4 ounces (113g) full-fat brick cream cheese, softened
- 1 tablespoon (14g) unsalted butter, softened
- 3/4 cup (90g) confectioners’ sugar (powdered sugar)
- 2 tablespoons (30ml) lemon juice
- Optional: extra lemon zest for garnish
Instructions
- Make Dough: Whisk together the flour, sugar, salt, and lemon zest in a large bowl. In a separate bowl, heat the milk and butter until the butter is melted and the mixture is warm (about 110°F/43°C). Whisk in the yeast until dissolved. Pour the wet ingredients into the dry ingredients, add the egg, and mix with a sturdy spatula or stand mixer until a soft dough forms.
- Knead and Rest: Transfer the dough to a lightly floured surface and knead for 3-5 minutes until smooth. Place in a greased bowl, cover loosely, and let rest for 10 minutes.
- Fill Rolls: Roll out the dough into a 14×8 inch rectangle. Spread the softened butter on top. Combine the sugar, vanilla, and lemon zest; sprinkle over the butter. Roll up the dough tightly and cut into 10-12 even rolls. Arrange in a greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
- Rise: Cover the pan and let the rolls rise in a warm environment for 60-90 minutes, or until doubled in size.
- Bake: Preheat oven to 375°F (190°C). Bake the rolls for 24-25 minutes, or until lightly browned. If the tops brown too quickly, tent with foil.
- Make Icing: While the rolls bake, beat the cream cheese and butter until smooth. Beat in the confectioners’ sugar and lemon juice until combined.
- Frost and Serve: Spread the icing over the warm rolls and serve immediately. Garnish with extra lemon zest, if desired.
Notes
- Make Ahead: Prepare the dough through step 4 the night before and refrigerate overnight. Let rise in a warm place for 1 hour before baking.
- Freezing: Baked rolls can be frozen for 2-3 months. Thaw overnight and warm up before serving. Unbaked rolls can be par-baked for 10 minutes, cooled, and frozen. To serve, thaw and finish baking for 15-18 minutes.
- Yeast: Instant yeast is recommended. If using active dry yeast, the rising time may be longer.
- Milk: Whole milk or buttermilk is ideal, but lower-fat or non-dairy milk can be substituted.
Nutrition
- Serving Size: 1 roll:
- Calories: 280kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
