Description
Soft, fluffy lemon rolls infused with bright lemon zest and juice, baked to golden perfection and topped with a luscious lemon cream cheese frosting. These sweet, tangy rolls are perfect for breakfast, brunch, or a delightful dessert treat.
Ingredients
Scale
Dough
- 1 1/4 cups (300 ml) whole milk, warmed to about 110°F
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar (to bloom the yeast)
- 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp salt
- 2 tbsp (25 g) granulated white sugar
- 2 eggs, whisked
- 1/2 tbsp vanilla extract
- 2 tbsp (20 g) lemon zest (about 2 lemons zested)
- 1/2 cup (112 g) unsalted butter, very softened
Filling
- 1/2 cup (112 g) unsalted butter, very softened
- 1/2 cup (110 g) brown sugar
- 1/2 cup (100 g) granulated white sugar
- 2 tbsp (20 g) lemon zest (about 2 lemons zested)
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 tsp salt
- 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
Lemon Cream Cheese Frosting
- 1/4 cup (56 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- 3/4 cup (97 g) powdered sugar
- 1/2 tbsp (5 g) lemon zest (about 1/2 lemon zested)
- 1/2 tbsp fresh lemon juice
Instructions
- Activate Yeast: In a small bowl, combine 2 1/4 tsp active dry yeast, 1 tsp sugar, and 1 1/4 cups warm milk (about 110°F). Let sit for 10 minutes until frothy and activated.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a whisk attachment, combine 4 3/4 cups all-purpose flour, 1 1/2 tsp salt, and 2 tbsp granulated sugar. Whisk to combine well.
- Add Wet Ingredients: To the dry mixture, add 2 whisked eggs, 1/2 tbsp vanilla extract, 2 tbsp lemon zest, and 1/2 cup softened unsalted butter. Mix until combined.
- Combine Yeast Mixture: Pour in the yeast mixture and mix until blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until a smooth, elastic dough forms that pulls away from the bowl and springs back when pressed.
- First Rise: Form the dough into a ball and place it in a large greased bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Prepare Filling: While the dough rises, mix together 1/2 cup softened unsalted butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 2 tbsp lemon zest, 2 tbsp fresh lemon juice, and 1/4 tsp salt in a small bowl until well combined.
- Roll Out Dough: Once risen, punch down the dough to release air. On a lightly floured surface, roll it out into approximately an 18×12 inch rectangle about 1/4 inch thick.
- Spread Filling: Evenly spread the prepared lemon filling over the rolled dough using an offset spatula.
- Shape Rolls: Roll the dough tightly from the edge closest to you, forming a long log. Trim the ends to even out the roll, then cut into 12 equal rolls about 1 1/2 inches wide, using unflavored floss or a sharp knife.
- Second Rise: Grease a 9×13 inch casserole dish and place the rolls inside. Pour 1/4 cup room temperature heavy cream between the rolls. Cover with plastic wrap and let proof in a warm spot for about 1 hour, or until doubled in size.
- Preheat Oven: About 15 minutes before the rolls finish proofing, preheat oven to 350°F (177°C).
- Bake Rolls: Bake the rolls for 20-25 minutes until golden brown on top.
- Prepare Frosting: While rolls bake, beat 1/4 cup softened unsalted butter in a medium bowl on high speed until pale and fluffy. Add 4 oz cold cream cheese and mix on medium speed until combined. Gradually sift in 3/4 cup powdered sugar and mix on low until smooth. Stir in 1/2 tbsp lemon zest and 1/2 tbsp fresh lemon juice, mixing on low then high speed until light and fluffy.
- Frost and Serve: Allow baked rolls to cool for 5 minutes, then generously spread the lemon cream cheese frosting over the warm rolls. Serve and enjoy!
Notes
- Make sure the milk is warmed to about 110°F to activate the yeast properly without killing it.
- Use room temperature ingredients where specified for best mixing results.
- Unflavored floss is ideal for cutting rolls cleanly without squashing them.
- If you don’t have fresh lemons, bottled lemon juice can be used but fresh zest and juice deliver the best flavor.
- Proofing times might vary depending on the ambient room temperature; warmer rooms will speed up the rise.
- Allow rolls to cool slightly before frosting to prevent the frosting from melting too much.
