Zesty Lemon Sweet Rolls
These delightful Zesty Lemon Sweet Rolls are bursting with fresh lemon flavor and topped with a creamy lemon cream cheese glaze. Perfect for breakfast, brunch, or a sweet treat!
Equipment
- Large mixing bowl
- Stand Mixer (optional)
- Rolling Pin
- 9x13 inch Baking Dish
Ingredients
For the Dough
- 1.5 cups whole milk warmed to 110°F (just comfortably warm to the touch)
- 2.25 teaspoons instant yeast (1 packet)
- 1 large egg at room temperature
- 3 tablespoons granulated sugar
- 2 teaspoons lemon zest
- 0.5 teaspoon salt
- 3 tablespoons unsalted butter melted
- 4.25 cups bread flour (or all-purpose flour), spooned and leveled
- Olive oil or butter for lightly greasing the bowl
For the Lemon Filling
- 0.75 cup granulated sugar
- 1.5 tablespoons packed lemon zest (from about 2 large lemons)
- 5 tablespoons unsalted butter softened
- 1 tablespoon unsalted butter melted (for greasing the baking dish)
For the Lemon Cream Cheese Glaze
- 4 ounces full-fat cream cheese softened
- 2 tablespoons unsalted butter softened
- 1.25 cups powdered sugar
- Pinch salt
- 2 tablespoons lemon juice (from about 1 large lemon)
- Lemon slices and extra lemon zest for garnish (optional)
Instructions
Making the Rolls
- In a large mixing bowl (or a stand mixer bowl), gently combine the warm milk, yeast, egg, granulated sugar, 2 teaspoons lemon zest, melted butter, and salt. Give it a good whisk by hand until it looks a bit foamy.
- Gradually add the flour to your wet mixture. If using a stand mixer, attach the dough hook and knead for about 3 minutes until the dough is smooth and elastic. If kneading by hand, mix with a spatula until a dough forms, then turn it out onto a lightly floured surface and knead for about 5 minutes. The dough should feel slightly tacky but shouldn't stick firmly to your finger. Add a tiny bit more flour, one tablespoon at a time, if it's too sticky.
- Lightly coat a clean bowl with olive oil or butter. Place your dough in the bowl, turning it once to ensure it's lightly coated. Cover the bowl with plastic wrap and let it rest in a warm spot until it has doubled in size. This usually takes about 1 hour.
- Once the dough has risen, gently press out the air and turn it onto a lightly floured surface. Using a floured rolling pin, roll the dough into a large rectangle, roughly 16 inches long by 12 inches wide.
- In a small bowl, quickly mix together the ¾ cup granulated sugar and 1½ tablespoons of lemon zest for your zesty filling.
- Dot the 5 tablespoons of softened butter all over the rolled-out dough. Use the back of a spoon or an offset spatula to spread it into an even, thin layer across the entire surface.
- Evenly sprinkle the prepared lemon-sugar mixture generously over the butter layer.
- Starting from the long side closest to you, tightly roll the dough rectangle into a long log shape. Pinch the seam closed firmly with your fingers. For easier cutting, first slice the log neatly in half, then cut each half into 6 equal pieces. You'll have 12 lovely rolls!
- Grease a 9x13-inch baking dish with 1 tablespoon of melted butter. Carefully arrange your rolls in the dish, leaving a little space between each one. Cover the dish again with plastic wrap and let them rise in a warm place for another 45-60 minutes, until they puff up and are almost touching each other.
- While the rolls are completing their second rise, preheat your oven to 350°F (175°C). Once they’ve puffed up, remove the plastic wrap and gently brush the tops of the rolls with 1 tablespoon of melted butter. Bake for 28-30 minutes, or until they're beautifully golden brown. If they start to brown too quickly, you can loosely tent them with foil.
- Take the baked rolls out of the oven and let them cool for a few minutes in the dish while you whip up the glaze.
Making the Lemon Cream Cheese Glaze
- In a medium mixing bowl, combine the softened cream cheese and 2 tablespoons of softened butter. Beat them together until the mixture is smooth and well combined.
- Add the powdered sugar, a pinch of salt, and the fresh lemon juice to the cream cheese mixture. Beat until you achieve a smooth, pourable glaze. You can adjust the consistency by adding a tiny bit more lemon juice for a thinner glaze, or a little more powdered sugar for a thicker one.
- While the lemon rolls are still warm in the baking dish, generously drizzle the creamy homemade glaze over them. If you like, scatter some fresh lemon slices and extra lemon zest on top for a vibrant touch. Serve these delightful rolls right away and enjoy every sweet, tangy bite!
Notes
Nutrition Information per serving (1 roll): Calories: 428 kcal, Total Carbohydrates: 70g, Net Carbohydrates: 68g, Fat: 13g, Protein: 9g.
