Lemon Sweet Rolls with Cream Cheese Icing Recipe

Introduction

These Lemon Sweet Rolls are soft, tender, and bursting with bright citrus flavor. Perfect for breakfast or a delightful snack, they combine fluffy dough with a tangy lemon filling and creamy icing. A wonderful treat that’s worth the wait.

Ingredients

• 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
• 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
• 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. Step 1: In a medium mixing bowl, whisk together the milk, melted butter, and egg until smooth.
2. Step 2: In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt until evenly combined.
3. Step 3: Pour the wet ingredients into the dry ingredients. Stir well with a spatula until no dry flour remains, scraping the sides of the bowl as needed.
4. Step 4: Transfer the dough onto a clean, dry surface. Knead by hand for about 5 minutes until it forms a soft, smooth ball.
5. Step 5: Place the dough back in the mixing bowl, lightly grease the dough ball with vegetable oil to prevent drying, and cover with a lid. Let it rise at room temperature for 1 hour or refrigerate overnight until doubled in size.
6. Step 6: Once risen, place the dough onto a floured surface. Using a rolling pin, roll it out to a rectangle about 20 by 14 inches.
7. Step 7: Spread the softened butter evenly over the rolled dough.
8. Step 8: In a small bowl, whisk together the granulated sugar, 2 tablespoons of lemon zest, and vanilla extract. Sprinkle this mixture evenly over the buttered dough.
9. Step 9: Roll the dough tightly into a log and pinch the edges to seal. Cut into 12 equal pieces (about 1.5 inches wide each).
10. Step 10: Arrange the rolls in a greased 9×13-inch casserole pan. Cover with plastic wrap or place in a large sealed bag and allow to rise in a warm spot for 1 hour or until doubled.
11. Step 11: Preheat the oven to 375°F (190°C). Sprinkle the remaining lemon zest evenly over the tops of the rolls.
12. Step 12: Bake for 20-25 minutes or until golden brown. If the rolls brown too quickly, tent with aluminum foil halfway through baking. Let cool in the pan for 10 minutes.
13. Step 13: While rolls cool, beat the softened cream cheese until smooth. Add confectioners’ sugar and lemon juice, then beat until creamy.
14. Step 14: Spread the cream cheese icing over the warm rolls and, if desired, sprinkle with extra lemon zest. Serve immediately.

Tips & Variations

• For extra moist rolls, do not overbake and cover with foil if browning too fast.
• You can substitute the lemon zest with orange zest for a different citrus flavor.
• Use room temperature ingredients for better yeast activation and dough texture.
• If you prefer a tangier icing, add a bit more lemon juice gradually to taste.
• Rising the dough overnight in the refrigerator develops deeper flavor and allows flexible timing.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the oven or microwave before serving, and refresh with cream cheese icing if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough in a stand mixer?

Yes, you can use a stand mixer with a dough hook to knead the dough, although it is soft and easier to knead by hand due to the butter and milk content.

What if I don’t have instant yeast?

You can substitute with active dry yeast by proofing it in warm milk for 5-10 minutes until frothy before adding to the flour mixture. Adjust rising times as needed.

Lemon Sweet Rolls with Cream Cheese Icing Recipe

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★★★★★

4.8 from 132 reviews

Delight in these soft and tangy Lemon Sweet Rolls, featuring a tender dough enriched with butter and milk, generously filled with lemon zest and sugar, then topped with a smooth cream cheese icing flavored with fresh lemon juice. Perfect for breakfast or a sweet snack, these rolls offer a refreshing citrus aroma balanced by a creamy, sweet finish.

• Author: reem
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 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 Ingredients

• 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 smooth to create the wet mixture. In a separate large bowl, combine the flour, instant yeast, granulated sugar, and salt, whisking to evenly blend the dry ingredients.
2. Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spatula until a dough forms and no dry flour remains. Scrape the sides of the bowl thoroughly to incorporate all flour.
3. Knead the Dough: Transfer the dough onto a clean, dry surface and knead by hand for about 5 minutes until smooth and soft. The dough will be easy to knead due to the fat content from butter and milk, requiring no stand mixer.
4. First Rise (Proof the Dough): Place the kneaded dough back into the mixing bowl, lightly grease its surface with vegetable oil to maintain moisture, and cover with a lid or plastic wrap. Let it rise at room temperature for 1 hour or until doubled in size. Alternatively, for a slower ferment, you can refrigerate overnight.
5. Shape the Rolls (Second Rise): Pour the risen dough onto a lightly floured surface and use a rolling pin to roll it out into a rectangle approximately 20 by 14 inches. Evenly spread the softened butter over the dough surface.
6. Add Filling: In a small bowl, whisk together the granulated sugar, 2 tablespoons of lemon zest, and vanilla extract until combined. Sprinkle this mixture evenly over the buttered dough.
7. Roll and Cut: Starting from one long edge, roll the dough tightly into a log. Pinch the ends to seal and prevent filling from escaping. Using a sharp knife or bench scraper, cut the log into 12 equal pieces, each about 1.5 inches wide.
8. Arrange and Proof: Lightly grease a 9×13-inch casserole pan and arrange the rolls cut side up, spaced close together, in the pan. Cover with plastic wrap or place inside a large Ziploc bag. Allow the rolls to rise in a warm place for 1 hour or until doubled in size.
9. Bake the Rolls: Preheat the oven to 375°F (190°C). Before baking, sprinkle the remaining 1 tablespoon of lemon zest evenly over the tops of the rolls. Bake for 20 to 25 minutes until the rolls are golden brown. If the tops brown too quickly, cover loosely with aluminum foil halfway through baking. Remove from oven and let cool in the pan for 10 minutes.
10. Prepare the Cream Cheese Icing: Using a hand or stand mixer, beat the softened cream cheese on medium speed until smooth and creamy. Add the confectioners’ sugar and lemon juice, then continue beating until the mixture is smooth and well combined. Alternatively, mix using a whisk and spatula until creamy.
11. Serve: Spread the cream cheese icing generously over the warm rolls. Optionally, sprinkle extra lemon zest on top for added flavor and garnish. Serve immediately while warm for the best taste and texture.

Notes

• The dough can be prepared ahead of time and refrigerated overnight after the first rise to develop flavor.
• Make sure all dairy ingredients and eggs are at room temperature to ensure better yeast activation and dough texture.
• If the rolls brown too quickly during baking, covering with foil will prevent burning while allowing them to cook through.
• For an extra burst of lemon flavor, zest the lemon just before preparing to maintain its freshness and aroma.
• These rolls are best enjoyed fresh but can be reheated softly covered with foil in a warm oven.

Keywords: lemon sweet rolls, lemon rolls with cream cheese icing, homemade sweet rolls, lemon zest rolls, breakfast rolls, soft sweet rolls