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Lemon Sweet Rolls with Cream Cheese Icing Recipe

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3.9 from 36 reviews

  • Author: Ava
  • Total Time: 2 hours 50 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These Lemon Sweet Rolls are soft, fluffy, and filled with a bright lemon flavor that perfectly balances the sweet cream cheese icing. Made from scratch with a tender yeast dough enriched with butter and milk, these rolls feature a luscious lemon-sugar filling and a zingy cream cheese glaze that makes every bite irresistible. Perfect for breakfast, brunch, or a special treat, these rolls showcase a delightful combination of citrus and sweetness baked to golden perfection.

Ingredients

Dough

  • 180 grams milk (3/4 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 1/2 teaspoons)
  • 40 grams granulated sugar (2 tablespoons)
  • 3 grams salt (1/2 teaspoon)
  • Vegetable oil (for greasing)

Filling

  • 60 grams butter (1/4 cup), softened to room temperature
  • 100 grams granulated sugar (1/2 cup)
  • 3 tablespoons lemon zest (from approximately 3 lemons), divided
  • 1 teaspoon vanilla extract

Cream Cheese Icing

  • 1/2 cup cream cheese, softened at room temperature
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest (optional, to sprinkle on top)

Instructions

  1. Prepare the Dough: In a medium mixing bowl, whisk together the milk, melted butter, and egg until the mixture is smooth and combined.
  2. Mix Dry Ingredients: In a separate large mixing bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and salt until evenly distributed.
  3. Combine Wet and Dry: Pour the wet ingredients into the flour mixture. Stir well using a spatula until no dry flour remains, and scrape down the sides of the bowl to incorporate everything evenly.
  4. Knead the Dough: Transfer the dough onto a clean, dry surface and knead by hand for about 5 minutes until it becomes soft, smooth, and elastic. The dough will have a slightly high fat content due to milk and butter, making it easier to knead without a mixer.
  5. First Rise (Proofing): Place the kneaded dough back into the mixing bowl, lightly grease the surface with vegetable oil to keep moisture, and cover it with a lid or plastic wrap. Let it rise at room temperature for 1 hour, or alternatively, refrigerate overnight until the dough has doubled in size.
  6. Shape the Rolls: Lightly flour a surface and roll the dough into a large rectangle approximately 20 by 14 inches. Spread the softened butter evenly over the top of the rolled dough.
  7. Prepare the Filling: In a small bowl, whisk together granulated sugar, 2 tablespoons lemon zest, and vanilla extract. Sprinkle this mixture evenly over the buttered dough.
  8. Form the Roll Log: Starting from one long edge, tightly roll the dough log up. Pinch and seal the edges to prevent filling from spilling.
  9. Cut Rolls: Slice the log into 12 even pieces about 1.5 inches wide using a sharp knife or bench scraper. Arrange the rolls evenly in a greased 9×13-inch casserole or baking pan.
  10. Second Rise: Cover the pan with plastic wrap or place it inside a large resealable bag for warmth. Allow the rolls to rise for 1 hour in a warm spot until doubled in size.
  11. Preheat Oven: Set your oven to 375°F (190°C) to get it ready for baking.
  12. Bake the Rolls: Before baking, sprinkle the remaining 1 tablespoon of lemon zest evenly over the rolls. Bake for 20-25 minutes until they turn a beautiful golden brown. If the rolls start browning too quickly, tent the pan with aluminum foil halfway through baking.
  13. Cool Slightly: Remove the pan from the oven and let the rolls cool in the pan for about 10 minutes to settle.
  14. Prepare Cream Cheese Icing: Using a hand or stand mixer, beat the softened cream cheese on medium speed until smooth. Gradually add the confectioners’ sugar and lemon juice, beating until creamy and well combined. Alternatively, whisk by hand until smooth.
  15. Serve: Spread the cream cheese icing evenly over the warm rolls. Garnish with optional lemon zest on top before serving hot for the best flavor experience.

Notes

  • For best texture, use room temperature ingredients for the dough and fillings.
  • You can refrigerate the dough overnight after the first rise for convenience and a deeper flavor.
  • If your kitchen is cool, find a warm spot or use the oven light on for the dough to rise properly.
  • Softened butter and cream cheese should feel pliable but not melted to ensure easy spreading.
  • Adjust the amount of lemon zest in the filling and icing according to your preference for citrus intensity.
  • Covering rolls with foil while baking prevents over-browning and helps achieve a soft crust.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate and reheat before serving.
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast / Brunch
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/lemon-sweet-rolls-with-cream-cheese-icing-recipe/