Lemon Sweet Rolls with Cream Cheese Icing Recipe
Introduction
These Lemon Sweet Rolls are soft, fragrant, and bursting with bright citrus flavor. Perfect for breakfast or a sweet snack, they combine tender dough with a tangy cream cheese icing. With a few simple steps, you can enjoy bakery-quality rolls at home.
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
- Step 1: In a medium bowl, whisk together the milk, melted butter, and egg until smooth.
- Step 2: In a large bowl, whisk the flour, instant yeast, granulated sugar, and salt until evenly combined.
- Step 3: Pour the wet ingredients into the dry mixture. Stir with a spatula until no dry flour remains, scraping the sides of the bowl.
- Step 4: Transfer the dough to a clean, dry surface and knead for 5 minutes until smooth and soft.
- Step 5: Place the dough in the mixing bowl, lightly grease it with vegetable oil, and cover with a lid. Let it rise at room temperature for 1 hour, or refrigerate overnight, until doubled in size.
- Step 6: Roll the dough on a floured surface into a 20×14-inch rectangle.
- Step 7: Evenly spread the softened butter over the dough.
- Step 8: Mix the sugar, 2 tablespoons of lemon zest, and vanilla extract. Sprinkle this evenly over the butter.
- Step 9: Roll the dough tightly into a log, sealing the edges, then cut into 12 equal pieces about 1.5 inches wide.
- Step 10: Arrange the rolls in a greased 9×13-inch pan. Cover and let rise in a warm spot for 1 hour until doubled.
- Step 11: Preheat the oven to 375°F (190°C). Sprinkle remaining lemon zest on the rolls and bake for 20-25 minutes until golden. Cover with foil if browning too much.
- Step 12: Let rolls cool in the pan for 10 minutes.
- Step 13: Beat the cream cheese until smooth, then add confectioners’ sugar and lemon juice, mixing until creamy.
- Step 14: Spread the cream cheese icing over the warm rolls and sprinkle extra lemon zest if desired. Serve hot.
Tips & Variations
- Use fresh lemons for the best bright, natural flavor in both the dough and icing.
- If you prefer a less tangy icing, reduce the lemon juice or add a little more confectioners’ sugar.
- Try adding a handful of finely chopped nuts or poppy seeds to the sugar mixture for a crunchy texture.
- For an overnight rise, refrigerate the dough after kneading and allow it to come to room temperature before shaping.
Storage
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them after baking and cooling, wrapped tightly in foil and plastic wrap, for up to 3 months. Thaw at room temperature and warm in the oven before serving. Reheat gently to keep the rolls soft and fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, but you will need to proof the active dry yeast in warm milk for about 5-10 minutes until foamy before mixing it into the flour.
Can I make these rolls dairy-free?
You can substitute dairy milk with plant-based milk and use dairy-free butter and cream cheese alternatives. The texture and flavor may vary slightly but will still be delicious.
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Lemon Sweet Rolls with Cream Cheese Icing Recipe
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
Description
Delight in these soft and fluffy Lemon Sweet Rolls made with a rich, buttery dough infused with fresh lemon zest. Topped with a tangy and creamy lemon cream cheese icing, these rolls offer the perfect balance of sweetness and citrusy brightness. Ideal for breakfast, brunch, or a sweet snack, they are baked to golden perfection with a tender crumb and irresistible aroma.
Ingredients
Scale
Dough
- 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
- 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
- Prepare the Dough: In a medium bowl, whisk together milk, melted butter, and egg until smooth. In a separate large bowl, whisk together flour, instant yeast, sugar, and salt until combined. Pour the wet ingredients into the dry ingredients and stir with a spatula until no dry flour remains. Scrape the sides to incorporate all flour.
- Knead the Dough: Transfer the mixture onto a clean, dry surface and knead by hand for 5 minutes until a soft, smooth dough ball forms. The dough will be easy to knead due to the fat content from butter and milk.
- First Rise (Proofing): Place the dough back into the mixing bowl, lightly grease it with vegetable oil to prevent drying, and cover with a lid. Let it rise at room temperature for 1 hour or until it doubles in size. Alternatively, refrigerate overnight.
- Shape the Rolls: On a floured surface, roll the dough into a 20×14-inch rectangle using a rolling pin. Spread the softened butter evenly over the dough surface.
- Add Filling: In a small bowl, whisk together sugar, 2 tablespoons lemon zest, and vanilla extract. Sprinkle this mixture evenly over the buttered dough.
- Roll and Cut: Roll the dough tightly into a log, pinching the ends to seal. Cut into 12 equal rolls about 1.5 inches wide using a sharp knife or bench scraper. Arrange the rolls in a greased 9×13-inch casserole pan.
- Second Rise: Cover the pan with plastic wrap or place it inside a large Ziploc bag. Let the rolls rise in a warm place for 1 hour or until they double in size.
- Preheat and Bake: Preheat oven to 375°F (190°C). Sprinkle the remaining 1 tablespoon lemon zest evenly over the rolls. Bake for 20-25 minutes until golden brown. If the rolls brown too quickly, cover loosely with aluminum foil halfway through baking. Let cool in the pan for 10 minutes after baking.
- Prepare Cream Cheese Icing: Using a hand mixer or stand mixer, beat softened cream cheese on medium speed until smooth. Add confectioners’ sugar and lemon juice; beat until creamy and well combined. You can alternatively mix with a whisk and spatula.
- Serve: Spread the cream cheese icing generously over the warm rolls. Optionally, sprinkle extra lemon zest on top for more flavor and visual appeal. Serve immediately for best taste.
Notes
- You can refrigerate the dough overnight after the first rise to develop more flavor and bake the next day. Just bring it back to room temperature before shaping.
- If lemon zest is unavailable, you can substitute with lemon extract but reduce quantity to avoid overpowering the dough.
- Covering rolls with foil during baking prevents excessive browning but keeps them soft and moist.
- Use room temperature ingredients to ensure easier mixing and better yeast activation.
- Softened cream cheese icing can be stored in the refrigerator for up to 3 days; warm slightly before spreading.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Keywords: lemon sweet rolls, lemon rolls recipe, cream cheese icing rolls, homemade sweet rolls, lemon pastry, breakfast rolls
