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Lemon Sweet Rolls Recipe

Lemon Sweet Rolls Recipe
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4.9 from 26 reviews

These Lemon Sweet Rolls are a delightful breakfast or snack option, bursting with bright lemon flavor and a buttery texture. They are a perfect alternative to traditional cinnamon rolls, offering a sweet and tart combination that is sure to please.

Ingredients

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
  • 1 tablespoon unsalted butter for greasing

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)

Instructions

  1. Lemon Rolls: In a stand mixer bowl, combine warm milk, yeast, egg, sugar, lemon zest, melted butter, and salt. Mix until foamy. Add flour and knead until smooth dough forms. Let rise until doubled.
  2. Filling: Mix sugar and lemon zest. Spread softened butter over rolled dough, sprinkle sugar mixture, roll up, and cut into pieces. Place in a greased baking dish to rise again.
  3. Baking: Brush rolls with butter, bake until golden brown.
  4. Lemon Cream Cheese Glaze: Beat cream cheese, butter, powdered sugar, salt, and lemon juice until smooth. Drizzle over warm rolls.

Notes

  • Store leftovers in the fridge for 2-3 days or freeze for up to one month.
  • Reheat in the oven for 15 minutes or in the microwave for 30 seconds.
  • Prepare rolls up to 48 hours in advance by refrigerating after the second rise.

Nutrition

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