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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/lemon-sweet-rolls-with-cream-cheese-icing-recipe/