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Lemon Sweet Rolls Recipe

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3.8 from 4 reviews

These Lemon Sweet Rolls are soft, fluffy, and bursting with fresh lemon flavor, perfect for a delightful breakfast or dessert. The dough is enriched with butter, milk, and eggs, resulting in a tender crumb. Rolled with a lemon-zest sugar mixture and topped with a smooth lemon cream cheese icing, these sweet rolls bring a bright, refreshing twist to a classic treat.

  • Total Time: 2 hours 55 minutes
  • Yield: 12 servings

Ingredients

Dough Ingredients

  • 180 grams milk (3/4 cup), at room temperature
  • 30 grams butter, melted
  • 1 egg, at room temperature
  • 375 grams all-purpose flour (3 cups)
  • 5 grams instant yeast (1 + 1/2 teaspoons)
  • 40 grams granulated sugar (2 tablespoons)
  • 3 grams salt (1/2 teaspoon)
  • Vegetable oil (for greasing)

Filling Ingredients

  • 60 grams butter (1/4 cup), softened to room temperature
  • 100 grams granulated sugar (1/2 cup)
  • 3 tablespoons lemon zest (from approximately 3 lemons), divided
  • 1 teaspoon vanilla bean paste

Cream Cheese Icing

  • 1/2 cup cream cheese, softened at room temperature
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest (optional, to sprinkle on top)

Instructions

  1. Prepare the Dough: In a medium mixing bowl, whisk together milk, melted butter, and egg until smooth. In a separate large bowl, combine the flour, instant yeast, granulated sugar, and salt. Pour the wet ingredients into the flour mixture and stir thoroughly with a spatula until no dry flour remains, scraping the bowl sides to incorporate all the flour.
  2. Knead the Dough: Transfer the dough onto a clean, dry surface and knead by hand for about 5 minutes until the dough becomes soft and smooth. The enriched dough’s high fat content makes kneading by hand easier without needing a stand mixer.
  3. First Rise (Proofing): Lightly grease a mixing bowl with vegetable oil, place the dough inside, and coat the dough surface with a bit of vegetable oil to prevent drying. Cover the bowl with a lid or plastic wrap and let the dough rise at room temperature for 1 hour, or alternatively, refrigerate overnight, until it doubles in size.
  4. Shape the Rolls: On a floured surface, roll the dough out into a 20×14-inch rectangle using a rolling pin. Spread the softened butter evenly over the dough. In a small bowl, mix the granulated sugar, 2 tablespoons of lemon zest, and vanilla bean paste until combined, then sprinkle this mixture evenly over the buttered dough.
  5. Form and Cut Rolls: Tightly roll the dough into a log shape starting from one long edge, sealing the edges by pinching them together. Using a sharp knife or bench scraper, cut the log into 12 even pieces approximately 1.5 inches wide. Arrange the rolls cut side up in a greased 9×13-inch casserole pan.
  6. Second Rise: Cover the pan with plastic wrap or place it inside a large zip-top bag and let the rolls rise in a warm place for 1 hour or until they double in size again.
  7. Bake: Preheat the oven to 375°F (190°C). Sprinkle the remaining 1 tablespoon of lemon zest evenly over the tops of the risen rolls. Bake for 20-25 minutes until the rolls are golden brown. If they begin to brown too quickly, tent the pan loosely with aluminum foil. After baking, let the rolls cool in the pan for 10 minutes.
  8. Prepare the Cream Cheese Icing: Using a hand or stand mixer, beat the softened cream cheese on medium speed until smooth and creamy. Add the confectioners’ sugar and lemon juice, continuing to beat until the icing is smooth and spreadable. This can also be mixed by hand using a whisk and spatula.
  9. Serve: Spread the lemon cream cheese icing generously over the warm rolls. Optionally, sprinkle additional lemon zest on top for extra flavor and garnish. Serve the rolls warm to enjoy their full flavor and softness.

Notes

  • For best results, use fresh lemons to zest for maximum aroma and flavor.
  • Do not skip the second rise; it ensures the rolls are light and fluffy.
  • If you prefer less sweetness, reduce the sugar in the filling or icing slightly.
  • These rolls are best eaten the day they are made but can be stored in an airtight container for up to 2 days.
  • Reheat gently before serving to restore softness.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/lemon-sweet-rolls-recipe/