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

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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