Description
These soft and fluffy lemon sweet rolls are filled with a fragrant lemon vanilla sugar mixture and topped with a tangy homemade lemon cream cheese icing. Perfectly sweet, citrusy, and tart, these rolls make a delightful breakfast or dessert treat for any occasion.
Ingredients
For the dough:
- 180 grams milk (¾ 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 + ½ teaspoons)
- 40 grams granulated sugar (2 tablespoons)
- 3 grams salt (½ teaspoon)
- vegetable oil (for greasing)
For the lemon sugar filling:
- 60 grams butter (¼ cup), softened to room temperature
- 100 grams granulated sugar (½ cup)
- 3 tablespoons lemon zest (from approximately 3 lemons), divided
- 1 teaspoon vanilla extract
For cream cheese icing:
- ½ cup cream cheese, softened at room temperature
- ½ cup confectioners’ sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest (optional, to sprinkle on top)
Instructions
- Prepare the Dough: In a medium mixing bowl, whisk together milk, melted butter, and egg until smooth. In a large mixing bowl, whisk together flour, instant yeast, sugar, and salt until evenly combined. Pour the wet mixture into the dry ingredients and stir well with a spatula until no dry flour remains. Transfer the dough onto a clean, dry surface and knead by hand for about 5 minutes until you form a soft, smooth dough ball.
- Proof the dough (first rise): Lightly grease a mixing bowl with vegetable oil, place the dough inside and turn it once to coat with oil. Cover the bowl with a lid or plastic wrap and let the dough rise at room temperature for about 1 hour or until it doubles in size. Alternatively, you can proof it overnight in the refrigerator.
- Shape the Lemon Rolls (second rise): Lightly flour a surface and roll the dough into a 20×14-inch rectangle. Spread softened butter evenly over the dough. In a bowl, whisk together sugar, 2 tablespoons of lemon zest, and vanilla extract, then sprinkle evenly over the buttered dough. Roll the dough tightly into a log and pinch the edges to seal. Cut into 12 equal slices, about 1.5 inches wide each, and place the rolls in a greased 9×13-inch casserole pan. Cover with plastic wrap or place in a large Ziploc bag, then let rise in a warm spot for 1 hour or until doubled in size.
- Bake the Lemon Rolls: Preheat the oven to 375°F (190°C). Evenly sprinkle the remaining 1 tablespoon lemon zest on top of the rolls. Bake for 20-25 minutes until golden brown. If the rolls begin to brown too quickly, cover the pan loosely with aluminum foil halfway through baking. Remove from oven and let cool in the pan for 10 minutes.
- Make the Cream Cheese Icing: Using a hand mixer or stand mixer, beat the softened cream cheese on medium speed until smooth. Add confectioners’ sugar and lemon juice and continue beating until the mixture is creamy and smooth. Alternatively, mix with a whisk and spatula. Spread the cream cheese icing generously over the warm rolls. Sprinkle extra lemon zest on top if desired, then serve warm.
Notes
- Use room temperature ingredients. Allow milk, egg, and butter to sit out for about an hour before baking to ensure better dough texture and fermentation.
- Swap lemons with oranges using an equal amount of zest and juice to create orange sweet rolls for a different citrus flavor.
- Storage: Store lemon sweet rolls in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- Reheating: For best taste, reheat rolls in the microwave for 30-60 seconds covered with a small pad of butter on a microwave-safe plate.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
