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Lemon Sweet Rolls Recipe

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★★★★★

4.6 from 379 reviews

These Lemon Sweet Rolls are soft, fluffy, and bursting with fresh lemon flavor, perfect for a bright and delightful breakfast or brunch treat. The dough is enriched with butter and lemon zest, rolled with a sweet lemon sugar filling, baked to golden perfection, and topped with a luscious lemon cream cheese glaze. Fresh lemon slices and zest garnish add a beautiful finishing touch.

Ingredients

Scale

Dough

  • 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

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

Finishing

  • 1 tablespoon unsalted butter (for greasing the baking dish and brushing rolls)
  • Lemon Cream Cheese Glaze:
    • 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 activated.
  2. Knead the dough: Add the flour to the mixture. Using the dough hook attachment, knead the dough for about 3 minutes. If a stand mixer is unavailable, mix with a spatula until a dough forms, then knead by hand on a floured surface for 5 minutes until smooth and slightly tacky but not sticky.
  3. First rise: Lightly oil a bowl and place the dough inside, coating it evenly with oil. Cover the bowl with plastic wrap and leave it in a warm spot to rise until doubled in size, approximately 1 hour.
  4. Roll out the dough: Once risen, turn the dough onto a floured surface. Roll it into a large rectangle about 16 inches by 12 inches using a floured rolling pin.
  5. Prepare filling: In a small bowl, mix the granulated sugar and lemon zest thoroughly.
  6. Spread butter and filling: Dot the softened butter evenly all over the dough. Using the back of a spoon or offset spatula, spread the butter into an even layer. Sprinkle the lemon sugar mixture evenly on top.
  7. Form the rolls: Starting from the long edge facing you, tightly roll the dough into a log shape. Pinch the seam to seal. Cut the log in half to make it easier to slice.
  8. Cut the rolls: Using a sharp knife or dough cutter, cut each half into 6 equal pieces, making a total of 12 rolls.
  9. Second rise: Grease a 9”x13” baking dish with 1 tablespoon of melted butter. Place the rolls into the dish with some space between them. Cover with plastic wrap and let rise somewhere warm for 45-60 minutes, until rolls have puffed up and nearly touch.
  10. Preheat oven: Preheat the oven to 350°F (175°C).
  11. Bake: Remove plastic wrap and brush the rolls gently with 1 tablespoon melted butter. Bake for 28 to 30 minutes, checking at 25 minutes. If not golden brown, continue baking an additional 5-10 minutes until golden and cooked through. Tent with foil if browning too quickly before fully cooked.
  12. Prepare glaze: While rolls bake, in a large bowl, beat together the cream cheese and softened butter until smooth. Add powdered sugar, salt, and lemon juice, mixing until the glaze is smooth and pourable. Adjust thickness by adding more lemon juice for thinner or powdered sugar for thicker.
  13. Glaze and garnish: Once the rolls are out of the oven but still warm, drizzle the lemon cream cheese glaze evenly over them. Garnish with fresh lemon slices and additional lemon zest.
  14. Serve: Serve immediately while warm for the best flavor and texture.

Notes

  • Use instant yeast for convenience, or substitute with active dry yeast by proofing it in the warm milk with sugar for 5-10 minutes until foamy before mixing with other ingredients.
  • If you prefer, you can make the rolls the night before by performing the second rise in the refrigerator overnight and baking in the morning. Allow extra time for them to come to room temperature and rise slightly before baking.
  • Ensure the milk is warmed to about 110°F to properly activate yeast without killing it.
  • Adjust flour quantity as needed; dough should be tacky but not sticky to the touch.
  • For extra lemony flavor, garnish generously with grated lemon zest just before serving.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or freeze after baking for longer storage.

Keywords: Lemon rolls, sweet rolls, lemon cream cheese glaze, breakfast rolls, lemon dessert, yeast rolls, homemade sweet rolls

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