Lemon Sweet Rolls
Soft, fluffy Lemon Sweet Rolls filled with bright citrus zest and topped with a tangy cream cheese glaze. These bakery-style rolls are perfect for summer brunch, gatherings, or a sweet weekend treat.
Servings: 12 rolls
Calories: 320kcal
Cost: 8
Equipment
- mixing bowls
- measuring cups and spoons
- Rolling Pin
- 9x13-inch baking dish
- whisk or electric mixer
Ingredients
- 1 cup warm whole milk (110°F)
- 2 1/4 tsp active dry yeast
- 1 tsp sugar (for yeast)
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 2 eggs, beaten
- 1/4 cup unsalted butter, softened
- 1/3 cup unsalted butter, softened (for filling)
- 1/2 cup granulated sugar (for filling)
- 2 large lemons, zested
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp milk (for glaze)
Instructions
- Warm the milk and mix with sugar and yeast. Let sit for 10 minutes until foamy.
- Combine flour, sugar, and salt. Add yeast mixture, eggs, and butter. Mix and knead for 8 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled.
- Mix butter, sugar, and lemon zest to make the filling.
- Roll dough into a 12x18 inch rectangle and spread filling evenly.
- Roll into a log and cut into 12 equal rolls.
- Place in baking dish, cover, and let rise for 45 minutes until puffed.
- Bake at 350°F for 22–25 minutes until lightly golden.
- Beat cream cheese, powdered sugar, lemon juice, and milk until smooth.
- Spread glaze over warm rolls and serve.
Notes
For best results, use fresh lemon zest and allow proper rise times. You can refrigerate the rolls overnight before the second rise for easy morning baking. Add berries on the side for a fresh summer twist.