Description
These delightful Lemon Sweet Rolls are soft, fluffy, and bursting with bright lemon flavor. Made with a tender yeast dough rolled around a sweet lemon zest filling, they are baked until golden and topped with a luscious lemon cream cheese frosting. Perfect for breakfast, brunch, or a refreshing dessert.
Ingredients
Sweet Roll Dough
- 2 3/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 (0.25 oz) package Platinum Yeast (2 1/4 teaspoons)
- 1/2 cup water
- 1/4 cup milk
- 2 1/2 tablespoons unsalted butter
- 1 large egg
Lemon Filling
- 1/4 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 1 tablespoon lemon zest (from 1 lemon)
- 1/4 teaspoon salt
Lemon Cream Cheese Frosting
- 4 ounces cream cheese (softened to room temperature)
- 1 1/4 cups powdered sugar
- 1 tablespoon whole milk or heavy cream (plus more if needed)
- Juice of two medium lemons
- Extra lemon zest for garnish (optional)
Instructions
- Prepare the Dough: Set aside 1/2 cup of flour. In a large bowl, whisk together 2 1/4 cups of flour, sugar, salt, and yeast until evenly combined. Set aside.
- Heat Liquids: Melt butter using the microwave, then add water and milk, heating until mixture is hot to the touch, about 120-130°F (30-90 seconds).
- Combine Dough Ingredients: Pour the warm butter mixture into the flour mixture and stir to combine. Add the egg, then gradually add more flour (from the reserved 1/2 cup), one tablespoon at a time, until a soft dough forms that pulls away gently from the bowl with an elastic texture.
- Knead Dough: Knead the dough on a lightly floured surface for 3-4 minutes. Place dough in a lightly greased bowl, cover with plastic wrap, and let rest for 10 minutes.
- Make Lemon Filling: In a medium bowl, combine sugar, lemon zest, and vanilla until the mixture feels sandy. Set aside.
- Roll Out Dough: After resting, roll the dough out on a lightly floured surface into a 14×8-inch rectangle.
- Spread Filling: Spread softened butter evenly over the dough rectangle, then sprinkle the lemon sugar filling evenly atop the butter.
- Form Rolls: Starting at the longer side, roll the dough tightly into a log. Cut the roll into 9 to 12 even pieces.
- Prepare for Rising: Arrange the rolls cut side up in a lightly greased 9-inch round or square pan. Sprinkle additional lemon zest over the rolls. Cover tightly with plastic wrap or foil and let rise in a warm, draft-free area until doubled in size, 60-90 minutes.
- Bake Rolls: Preheat oven to 375°F. Bake the risen rolls for 25-30 minutes until lightly browned. To prevent over-browning, cover the rolls with foil after 15 minutes of baking.
- Make Frosting: Just before serving, beat cream cheese on medium speed until smooth. Add powdered sugar, milk or cream, and lemon juice, then beat on medium-high speed until creamy. Add more milk if needed for desired consistency.
- Frost and Serve: Spread the lemon cream cheese frosting over the warm rolls and garnish with extra lemon zest if desired. Serve warm for best flavor and texture.
Notes
- Ensure the liquid butter mixture is not too hot to avoid killing the yeast, 120-130°F is ideal.
- For softer rolls, don’t skimp on the kneading; 3-4 minutes helps develop gluten.
- Rising times may vary depending on room temperature; rolls should double in size before baking.
- Covering the rolls with foil midway through baking prevents excessive browning while ensuring they bake through.
- The frosting is best applied on warm rolls for easier spreading and better flavor absorption.
- If you prefer a zestier kick, feel free to add a bit more lemon zest into the filling or frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
