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Lemon Sweet Rolls Recipe

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★★★★★

4.6 from 95 reviews

These Lemon Sweet Rolls are soft, fluffy, and bursting with bright citrus flavor. Perfectly tender dough is filled with a lemon-sugar mixture, rolled into sweet spirals, baked to golden perfection, and topped with a luscious lemon cream cheese glaze. A delightful breakfast treat or afternoon snack that’s sure to brighten any day.

Ingredients

Scale

Dough Ingredients

  • 1 ½ cups whole milk, warmed to 110°F
  • 2 ¼ teaspoons instant yeast (1 packet)
  • 1 large egg, room temperature
  • 3 tablespoons granulated sugar
  • 2 teaspoons lemon zest
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 3½ to 4¼ cups bread flour or all purpose flour, spooned and leveled
  • Olive oil or butter for greasing the bowl

Filling Ingredients

  • ¾ cup granulated sugar
  • 1½ tablespoons lemon zest (packed, about 2 large lemons)
  • 5 tablespoons unsalted butter, softened

Baking Preparation

  • 1 tablespoon unsalted butter, for greasing the baking dish

Glaze Ingredients

  • 4 ounces full fat cream cheese (brick style)
  • 2 tablespoons unsalted butter, softened
  • 1 ¼ cups powdered sugar
  • Pinch of salt
  • 2 tablespoons lemon juice (about 1 large lemon)

Garnish

  • Lemon slices
  • Lemon zest

Instructions

  1. Prepare the Dough: In the large bowl of a stand mixer, combine the warmed milk, instant yeast, egg, granulated sugar, lemon zest, melted butter, and salt. Whisk gently by hand until the mixture becomes foamy, indicating the yeast is activating.
  2. Knead the Dough: Add the flour to the wet mixture. Using the dough hook attachment, knead in the mixer for 3 minutes until a soft dough forms. If no stand mixer is available, mix until combined with a spatula, then knead on a floured surface for 5 minutes. The dough should feel slightly tacky but not sticky to the touch; add flour sparingly if needed.
  3. First Rise: Lightly oil a large bowl and place the dough inside, coating it evenly with oil. Cover the bowl with plastic wrap and place it in a warm spot to rise until doubled in size, approximately 1 hour.
  4. Shape the Dough: Once risen, transfer the dough onto a lightly floured surface. Roll it out with a floured rolling pin into a 16 by 12-inch rectangle.
  5. Prepare the Filling: In a bowl, mix together the granulated sugar and lemon zest. Dot the softened butter evenly over the rolled dough, then spread it uniformly using the back of a spoon or an offset spatula.
  6. Add Filling and Roll: Sprinkle the lemon-sugar mixture evenly over the buttered dough. Starting from the long side nearest you, roll the dough tightly into a log shape. Pinch the seam to seal, and cut the log in half for easier handling.
  7. Cut Rolls: With a sharp knife or dough cutter, slice each half into 6 equal pieces, totaling 12 rolls.
  8. Second Rise: Grease a 9”x13” baking dish with melted butter. Arrange the rolls in the dish with space between each. Cover with plastic wrap and place in a warm spot to rise until puffy and nearly touching, about 45-60 minutes. Optionally, prepare overnight by refrigerating after shaping to rise slowly.
  9. Preheat Oven: Set the oven to 350°F (175°C) while rolls complete their second rise.
  10. Bake Rolls: Remove the plastic wrap and brush the rolls with melted butter. Bake for 28 to 30 minutes, checking at 25 minutes. If not golden brown, continue baking an additional 5-10 minutes or until golden. Tent with foil if browning too quickly but undercooked.
  11. Prepare the Glaze: In a large bowl, beat the cream cheese and softened butter together until smooth. Add powdered sugar, salt, and lemon juice, then beat until the glaze is smooth and pourable. Adjust thickness by adding more lemon juice or powdered sugar as desired.
  12. Glaze and Garnish: While the rolls are still warm in the baking dish, drizzle the lemon cream cheese glaze evenly over the top. Garnish with fresh lemon slices and additional lemon zest for a fresh finish.
  13. Serve: Enjoy the lemon sweet rolls warm for the best flavor and texture.

Notes

  • Use instant yeast for quicker rising; if substituting active dry yeast, dissolve it in warm milk first and allow it to bloom before mixing.
  • The dough temperature and room temperature will affect rising times; warmer environments reduce rise time, cooler environments lengthen it.
  • For a more intense lemon flavor, increase the lemon zest in the dough and filling slightly.
  • Overnight preparation is possible by placing the rolled and cut dough covered in the refrigerator to rise slowly; bring to room temperature and proceed with baking the next day.
  • Use bread flour for a chewier texture or all-purpose flour for a softer roll.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat before serving.

Keywords: lemon sweet rolls, lemon rolls, lemon cream cheese glaze, sweet rolls recipe, breakfast rolls, lemon pastry

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