Lemon Sweet Rolls
These delightful lemon sweet rolls are perfect for brunch, offering a comforting balance of sweetness and citrus in easy-to-follow steps.
Ingredients
Dough Ingredients
- 1.5 cups whole milk, warmed to 110°F Crucial for activating the yeast.
- 2.25 teaspoons instant yeast
- 1 large egg, room temperature
- 3 tablespoons granulated sugar For the dough.
- 2 teaspoons lemon zest Adds flavor to the dough.
- 0.5 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 3.5-4.25 cups bread flour or all-purpose flour, spooned and leveled Adjust based on dough consistency.
- Olive oil or butter for greasing the bowl
Filling Ingredients
- 0.75 cup granulated sugar For filling.
- 1.5 tablespoons lemon zest For filling.
- 5 tablespoons unsalted butter, melted For filling.
- 1 tablespoon unsalted butter For greasing before filling.
Glaze Ingredients
- 4 ounces full-fat cream cheese, brick style
- 2 tablespoons unsalted butter
- 1.25 cups powdered sugar
- Pinch of salt
- 2 tablespoons lemon juice
- Lemon slices for garnish
- Lemon zest for garnish
Instructions
Preparation
- Warm the whole milk to about 110°F.
- Sprinkle the instant yeast over the warm milk and let it sit for about five minutes until frothy.
- In a mixing bowl, combine the egg, sugar, lemon zest, and salt, whisking until well combined.
- Pour the activated yeast mixture into the egg mixture and add melted butter, folding until cohesive.
- Gradually add 3.5 to 4.25 cups of flour, stirring until the dough pulls away from the sides of the bowl.
- Transfer the dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
Rising and Rolling
- Grease a bowl with olive oil or butter, place the dough inside, cover with plastic wrap and let rise until doubled, about 1 hour.
- Punch down the dough gently, transfer it to a floured surface, and roll out into a rectangle about ¼-inch thick.
Filling and Baking
- Melt 5 tablespoons of butter and brush it over the rolled-out dough.
- Mix the sugar and lemon zest for the filling, then sprinkle over the buttered dough.
- Tightly roll the dough into a log from one long edge, pinching the seams to seal.
- Preheat the oven to around 375°F, grease a baking sheet with 1 tablespoon of butter, and slice the rolled dough into pieces.
- Cover the rolls with a cloth and let rise again for about 30 minutes.
- Bake the rolls until golden brown on top, about 20–25 minutes.
Glazing
- Melt the cream cheese and butter together, then whisk in the powdered sugar, salt, and lemon juice until smooth.
- Drizzle the glaze over the warm rolls and garnish with lemon slices and zest.
Notes
For additional flavor, you can add cinnamon to the filling or swap lemon zest for orange zest. Store leftover rolls at room temperature for up to two days or in the refrigerator for up to a week.