Lemon Sweet Rolls with Cream Cheese Glaze

Bright and Zesty Delight

These Lemon Sweet Rolls are a sunny twist on the classic cinnamon roll, bringing a burst of citrusy freshness to your table. With a tangy lemon cream cheese glaze draped over fluffy, lemon-infused rolls, they’re perfect for brunches, special breakfasts, or whenever you need a little sunshine on your plate.

Why You’ll Love This Recipe

These rolls are a delightful spin on traditional cinnamon rolls, offering a vibrant and fresh flavor profile. The soft, pillowy dough is infused with lemon zest, filled with a buttery lemon-sugar mixture that caramelizes beautifully during baking. The crowning glory is a tangy cream cheese glaze, adding the perfect balance of sweetness and citrus.

Ideal for spring brunches, weekend breakfasts, or any time you crave something bright and delicious, these rolls are both impressive for guests and simple enough for everyday baking.

Ingredients

For the Dough:

  • 1½ cups whole milk, warmed to 110°F: Creates a soft, tender texture.
  • 2¼ teaspoons instant yeast (1 packet): Makes the dough rise beautifully.
  • 1 large egg, room temperature: Adds richness and fluffiness.
  • 3 tablespoons granulated sugar: Sweetens and feeds the yeast.
  • 2 teaspoons lemon zest: Infuses the dough with bright lemon flavor.
  • ½ teaspoon salt: Enhances all the flavors.
  • 3 tablespoons unsalted butter, melted: Adds richness and tenderness.
  • 3½ to 4¼ cups bread flour or all-purpose flour: Provides structure and chewiness.
  • Olive oil or butter: For greasing the bowl during rising.

For the Filling:

  • ¾ cup granulated sugar: Adds sweetness and a slight crunch.
  • 1½ tablespoons lemon zest (about 2 large lemons): The star ingredient for vibrant flavor.
  • 5 tablespoons unsalted butter, softened: Binds the filling and adds richness.

For the Glaze:

  • 4 ounces full-fat cream cheese: Provides tang and creaminess.
  • 2 tablespoons unsalted butter, softened: Adds richness.
  • 1¼ cups powdered sugar: Creates a smooth, sweet glaze.
  • Pinch of salt: Balances sweetness.
  • 2 tablespoons lemon juice (about 1 large lemon): Adds fresh, bright flavor.

For Garnish:

  • Lemon slices and lemon zest: For a decorative touch and extra flavor.

How to Make the Recipe

Prepare the Dough:

  1. Mix Ingredients: In the large bowl of a stand mixer, combine the warm milk, yeast, egg, sugar, lemon zest, melted butter, and salt. Whisk by hand until foamy, activating the yeast.
  2. Knead the Dough: Add the flour and knead with a dough hook for 3 minutes. If kneading by hand, mix with a spatula until a dough forms, then knead on a floured surface for 5 minutes. The dough should be slightly tacky but not sticky.
  3. First Rise: Lightly oil a bowl, place the dough in it, and coat lightly with oil. Cover with plastic wrap and let rise in a warm spot until doubled in size, about an hour.

Shape the Dough:

  1. Roll Out: Once risen, turn the dough onto a lightly floured surface. Roll into a 16×12 inch rectangle.
  2. Prepare the Filling: Mix sugar and lemon zest, then spread softened butter over the dough. Sprinkle the lemon-sugar mixture evenly.
  3. Form the Rolls: Roll the dough tightly into a log, pinch the seam, and cut into 12 equal pieces.

Second Rise:

  1. Prepare Baking Dish: Grease a 9×13 inch dish with melted butter. Place rolls inside, cover, and let rise until puffy, about 45-60 minutes.

Bake the Rolls:

  1. Bake: Preheat oven to 350°F. Brush rolls with melted butter and bake for 28-30 minutes until golden brown. Tent with foil if browning too quickly.

Make the Glaze:

  1. Combine Ingredients: Beat cream cheese and butter until smooth. Add powdered sugar, salt, and lemon juice, mixing until smooth and pourable.

Finish and Serve:

  1. Glaze: While warm, drizzle glaze over the rolls. Garnish with lemon slices and zest. Serve immediately for the best experience.

Tips for Making the Recipe

  • Temperature Matters: Ensure milk is 110°F to activate yeast without killing it.
  • Don’t Rush the Rise: Allow enough time for both rises for fluffy rolls.
  • Roll Tightly: Prevent gaps in the spiral by rolling tightly.
  • Use Fresh Lemons: Fresh zest and juice make a significant flavor difference.
  • Room Temperature Ingredients: Ensure butter, egg, and cream cheese are at room temperature for smoother mixing.
  • Check Early: Start checking rolls 5 minutes before the suggested time as ovens vary.

How to Serve

Serve these Lemon Sweet Rolls warm, right after glazing, for the best texture and flavor. Pair with fresh fruit and hot coffee or tea for a delightful brunch. They’re also perfect for Easter, Mother’s Day, or any spring gathering. For an extra treat, add a dollop of lemon curd on the side.

Make Ahead

  • Overnight Option: Prepare rolls up to the second rise, cover, and refrigerate overnight. Let come to room temperature for about an hour before baking.
  • Freezer Option: Freeze shaped rolls for up to a month. Thaw overnight in the fridge, then let rise and bake.

FAQs

  • Can I use all-purpose flour instead of bread flour?
    Yes, but the rolls may be slightly less chewy.
  • How do I know when the dough has risen enough?
    The dough should double in size. It should spring back slowly when poked.
  • Can I make these without a stand mixer?
    Yes, mix by hand and knead on a floured surface.
  • Why didn’t my rolls rise properly?
    Check yeast freshness, milk temperature, and rising environment.

Conclusion

These Lemon Sweet Rolls are like sunshine on a plate – bright, cheerful, and absolutely delicious. With their soft dough, zesty filling, and tangy glaze, they’re perfect for any occasion. Whether for a special brunch or a weekend treat, these rolls will bring joy to your kitchen. Happy baking!

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