Imagine the aroma of freshly baked sweet rolls wafting through your kitchen, infused with the bright, citrusy scent of lemon. Lemon Sweet Rolls are a delightful twist on the classic cinnamon roll, offering a tangy-sweet filling wrapped in fluffy dough and topped with a creamy lemon glaze. Whether it’s for a weekend breakfast, a brunch gathering, or simply a treat for yourself, these rolls are guaranteed to brighten your day.
Let’s dive into everything you need to know about making these luscious Lemon Sweet Rolls!
Why You’ll Fall in Love with Lemon Sweet Rolls
Here’s why Lemon Sweet Rolls are bound to become your new favorite recipe:
- Bright and Refreshing Flavor: The perfect combination of tangy lemon zest and sweet glaze.
- Soft and Fluffy Texture: The dough is light, airy, and melts in your mouth.
- Great for Any Occasion: Perfect for brunch, holidays, or an indulgent treat.
- Make-Ahead Option: You can prepare them in advance, making them stress-free for busy mornings.
- Crowd-Pleaser: Everyone loves these rolls, from kids to adults!
Ingredients You’ll Need
Here’s a breakdown of everything you’ll need to make these zesty Lemon Sweet Rolls. Using fresh, high-quality ingredients will ensure the best results.
| Category | Ingredient | Amount | Notes |
|---|---|---|---|
| Dough | Whole milk | 1½ cups | Warmed to 110°F |
| Instant yeast | 2¼ tsp (1 packet) | Substitute with active dry yeast (see notes) | |
| Egg | 1 large | Room temperature | |
| Granulated sugar | 3 tbsp | ||
| Lemon zest | 2 tsp | Zest from about 1 large lemon | |
| Salt | ½ tsp | ||
| Unsalted butter (melted) | 3 tbsp | ||
| Bread or all-purpose flour | 3½ to 4¼ cups | Spoon and level | |
| Olive oil or butter | For greasing the bowl | ||
| Filling | Granulated sugar | ¾ cup | |
| Lemon zest | 1½ tbsp | Zest from about 2 lemons | |
| Unsalted butter (softened) | 5 tbsp | ||
| Unsalted butter (for greasing) | 1 tbsp | ||
| Glaze | Cream cheese (full fat) | 4 oz | Brick style |
| Unsalted butter (softened) | 2 tbsp | ||
| Powdered sugar | 1¼ cups | Sifted for smooth glaze | |
| Salt | Pinch | ||
| Lemon juice | 2 tbsp | About 1 large lemon | |
| Garnish | Lemon slices and zest | For decoration | Optional |
Step-by-Step Instructions
1. Prepare the Dough
- Activate the Yeast: In a small bowl, warm 1½ cups of whole milk to 110°F. Sprinkle in 2¼ teaspoons of instant yeast and let it sit for 5 minutes until foamy. (For active dry yeast, let it sit for 10 minutes.)
- Mix Wet Ingredients: In a large mixing bowl, combine the milk-yeast mixture, 3 tablespoons of granulated sugar, 2 teaspoons of lemon zest, 1 large egg, ½ teaspoon of salt, and 3 tablespoons of melted butter. Mix until well combined.
- Add Flour: Gradually add 3½ cups of flour, mixing with a spoon or dough hook attachment. Add up to ¾ cup more flour as needed to form a soft, slightly sticky dough.
2. Knead and Rise
- Knead: Turn the dough onto a floured surface and knead for about 8-10 minutes, or until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
3. Make the Lemon Filling
- In a small bowl, mix ¾ cup of granulated sugar and 1½ tablespoons of packed lemon zest.
- In another bowl, soften 5 tablespoons of unsalted butter.
4. Roll Out the Dough
- Shape the Dough: Once risen, punch down the dough and roll it out into a large rectangle, approximately 16×12 inches.
- Spread the Filling: Spread the softened butter evenly over the dough. Sprinkle the lemon-sugar mixture over the butter, spreading it to the edges.
5. Roll and Slice
- Roll the dough tightly from one long edge to the other to form a log.
- Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls.
6. Second Rise
- Grease a 9×13-inch baking dish with 1 tablespoon of butter and arrange the rolls inside. Cover with a damp towel and let them rise for 30-45 minutes, or until puffy.
7. Bake the Rolls
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 20-25 minutes, or until lightly golden on top.
8. Make the Lemon Glaze
- In a bowl, beat 4 ounces of softened cream cheese and 2 tablespoons of softened butter until smooth.
- Gradually add 1¼ cups of powdered sugar, a pinch of salt, and 2 tablespoons of fresh lemon juice. Beat until creamy and spreadable.
9. Glaze and Garnish
- Spread the glaze over the warm rolls. Garnish with lemon slices and additional zest if desired.
10. Serve and Enjoy
- Serve the Lemon Sweet Rolls warm or at room temperature. Enjoy the perfect balance of sweet, tangy, and buttery flavors!
Tips for the Best Lemon Sweet Rolls
- Room Temperature Ingredients: Ensure your egg and butter are at room temperature for a smoother dough.
- Don’t Overflour: Add just enough flour to prevent sticking, but don’t overdo it—this keeps the dough soft and tender.
- Let It Rise: Be patient during the rising stages for the fluffiest rolls.
- Make Ahead: Prepare the rolls the night before, refrigerate after the second rise, and bake in the morning.
- Zest Carefully: Only zest the outermost layer of the lemon peel to avoid the bitter white pith.
Serving Suggestions
Lemon Sweet Rolls pair wonderfully with a variety of beverages and sides:
- With Coffee or Tea: Their tangy-sweet flavor complements a hot drink perfectly.
- At Brunch: Serve alongside scrambled eggs, fresh fruit, and crispy bacon for a complete spread.
- As a Dessert: Add a dollop of whipped cream or a drizzle of white chocolate for extra indulgence.
Nutritional Information (Per Roll)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 6g |
| Carbohydrates | 45g |
| Fat | 12g |
| Sugar | 18g |
(Note: Nutritional values are approximate and depend on ingredient brands.)
FAQs about Lemon Sweet Rolls
1. Can I use active dry yeast instead of instant yeast?
Yes! Proof the active dry yeast in warm milk with 1 teaspoon of sugar for 10 minutes before mixing it with the other ingredients.
2. Can I make these rolls ahead of time?
Absolutely! Prepare them up to the second rise, cover them tightly, and refrigerate overnight. Bake them fresh in the morning.
3. What’s the best way to store leftovers?
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
4. Can I freeze the dough?
Yes, you can freeze the dough after the first rise. Thaw it overnight in the fridge before rolling, filling, and baking.
5. How do I reheat the rolls?
Warm the rolls in the oven at 300°F for 5-7 minutes or microwave for 15-20 seconds.
6. Can I add other flavors?
Of course! Try adding blueberries, raspberries, or even a splash of vanilla extract to the filling for a twist.
Creative Variations for Lemon Sweet Rolls
- Blueberry Lemon Rolls: Add fresh or frozen blueberries to the filling for a fruity twist.
- Orange Sweet Rolls: Swap the lemon zest and juice for orange for a citrusy variation.
- Lavender Lemon Rolls: Add ½ teaspoon of dried culinary lavender to the filling for a floral flavor.
- Creamy Vanilla Glaze: Replace the lemon juice in the glaze with vanilla extract for a classic taste.
- Nutty Rolls: Sprinkle crushed almonds or pistachios into the filling for added crunch.
Why Lemon Sweet Rolls Are a Must-Try
These Lemon Sweet Rolls bring brightness and warmth to any table. The fluffy dough, tangy filling, and creamy glaze create a dessert (or breakfast) that’s as comforting as it is indulgent. Whether you’re hosting a brunch or treating yourself, these rolls are guaranteed to impress.
Conclusion: Time to Bake!
Now that you have all the tips and tricks, it’s time to gather your ingredients and start baking. These Lemon Sweet Rolls are the perfect treat for any occasion, and their zesty, sweet flavor will have everyone asking for seconds.
So, what are you waiting for? Preheat your oven, zest those lemons, and get ready to bake a batch of these irresistible rolls today!
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Lemon Sweet Rolls: A Zesty and Irresistible Treat
- Total Time: 2 hours 45 minutes
- Yield: 12 rolls
Description
Lemon Sweet Rolls are a zesty and irresistible twist on classic cinnamon rolls. These soft, fluffy rolls are packed with a tangy lemon-sugar filling, topped with a creamy lemon glaze, and garnished with vibrant lemon zest. Perfect for brunch, holidays, or an indulgent breakfast, these rolls are a crowd-pleaser that will brighten any day.
Ingredients
For the Dough
- 1½ cups whole milk, warmed to 110°F
- 2¼ 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 or all-purpose flour, spooned and leveled
- Olive oil or butter (for greasing the bowl)
For the Filling
- ¾ cup granulated sugar
- 1½ tablespoons lemon zest (about 2 large lemons)
- 5 tablespoons unsalted butter, softened
- 1 tablespoon unsalted butter (for greasing)
For the Glaze
- 4 ounces full-fat cream cheese (brick style)
- 2 tablespoons unsalted butter, softened
- 1¼ cups powdered sugar
- Pinch of salt
- 2 tablespoons lemon juice (about 1 large lemon)
For Garnish
- Lemon slices
- Lemon zest
Instructions
1. Prepare the Dough
- In a small bowl, warm 1½ cups of whole milk to 110°F. Add 2¼ teaspoons of instant yeast and let it sit for 5 minutes until foamy.
- In a large mixing bowl, combine the milk-yeast mixture, granulated sugar, lemon zest, egg, salt, and melted butter. Mix well.
- Gradually add 3½ cups of flour, mixing with a wooden spoon or dough hook attachment. Add more flour (up to ¾ cup) if needed, until the dough is soft and slightly sticky.
2. Knead and Let the Dough Rise
- Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
3. Make the Lemon Filling
- In a small bowl, combine ¾ cup of granulated sugar with 1½ tablespoons of lemon zest.
- Soften 5 tablespoons of unsalted butter in a separate bowl.
4. Roll Out the Dough and Add the Filling
- Once the dough has risen, punch it down and roll it out into a rectangle approximately 16×12 inches.
- Spread the softened butter evenly over the surface of the dough.
- Sprinkle the lemon-sugar mixture over the butter, spreading it to the edges.
5. Roll and Slice the Dough
- Roll the dough tightly from one long edge to the other to form a log.
- Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls.
6. Let the Rolls Rise Again
- Grease a 9×13-inch baking dish with 1 tablespoon of unsalted butter. Arrange the rolls in the dish, leaving space between each roll.
- Cover with a damp towel and let the rolls rise for 30-45 minutes, or until puffy.
7. Bake the Lemon Sweet Rolls
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 20-25 minutes, or until golden brown on top.
8. Make the Lemon Glaze
- In a bowl, beat the softened cream cheese and butter until smooth.
- Gradually add powdered sugar, a pinch of salt, and fresh lemon juice. Beat until creamy and spreadable.
9. Glaze and Garnish
- Once the rolls are out of the oven, let them cool for 5-10 minutes.
- Spread the lemon glaze generously over the warm rolls.
- Garnish with lemon slices and extra lemon zest for a vibrant finishing touch.
10. Serve and Enjoy
- Serve the Lemon Sweet Rolls warm for the best taste. Pair them with coffee, tea, or a refreshing glass of lemonade!
Notes
- Rising Time: Be patient during the rising stages—this ensures fluffy and soft rolls.
- Freezing: You can freeze unbaked rolls after the second rise. Thaw overnight in the fridge and bake fresh.
- Glaze Variations: Add vanilla extract or swap lemon juice for orange juice for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
