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This lemon sweet roll recipe transforms simple ingredients into a zesty breakfast treat that brightens any morning. The soft, fluffy dough wrapped around a lemony filling creates perfect swirls of citrus flavor in every bite, while the tangy cream cheese frosting adds just the right balance of sweetness.
These rolls have become my signature contribution to every spring gathering. I first made them for Easter brunch years ago, and now my family starts requesting them as soon as the weather turns warm.
Ingredients
- All purpose flour forms the base of our soft, pillowy dough that rises beautifully
- Instant yeast provides reliable rising without the wait time of active dry yeast
- Lemon zest appears three times in this recipe, infusing every component with fresh citrus essence
- Milk creates tender dough that stays soft for days
- Unsalted butter adds richness to the dough, filling and frosting for maximum indulgence
- Cream cheese gives the frosting that perfect tangy counterpoint to the sweet lemon filling
- Lemon curd provides bursts of intense lemon flavor that make these rolls truly special
Step-by-Step Instructions
- Prepare the dough
- Combine dry ingredients first to ensure even distribution of the yeast, sugar, salt and lemon zest throughout the dough. The fragrant lemon zest will immediately perfume your kitchen with its bright aroma.
- Mix in wet ingredients
- Add warmed milk, softened butter and room temperature eggs to create a soft, pliable dough. The exact consistency matters here watch for dough that pulls away from the bowl sides but still feels slightly tacky when touched.
- Knead to develop gluten
- Allow your stand mixer to do the work for a full 7 minutes until the dough becomes smooth and elastic. This extended kneading develops the gluten structure that gives your rolls their perfect texture.
- First rise
- Place dough in a greased and floured bowl and let it rise until doubled. This happens surprisingly quickly with this recipe sometimes in just 30 minutes if your kitchen is warm enough.
- Roll and fill
- Roll the dough into a large rectangle approximately 22 by 18 inches. The thin layer of dough receives a generous spread of butter followed by the lemony sugar mixture that caramelizes slightly during baking.
- Shape the rolls
- Roll the dough tightly from the long edge, then slice into 12 equal portions. The tighter your roll, the more defined your spiral pattern will be in the finished rolls.
- Second rise
- Place cut rolls on a parchment lined baking sheet with enough space between them to expand. Cover and let them double in size during their final rise.
- Bake to golden perfection
- Bake the rolls for just 10 to 12 minutes until they turn a light golden brown. The quick bake time ensures they stay soft and tender inside.
- Frost while warm
- Apply the lemon cream cheese frosting while rolls are still slightly warm so it melts slightly into the crevices. Gently swirl in lemon curd for pops of bright yellow color and intense lemon flavor.
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Lemon zest is truly the secret weapon in this recipe. I learned to really work the zest into the sugar with my fingertips for the filling, which releases the essential oils and creates an incredibly aromatic experience when you bite into these rolls.
Make Ahead Options
These lemon sweet rolls can be prepared up to the second rise, then covered and refrigerated overnight. In the morning, allow them to come to room temperature for about 30 minutes before baking. This makes them perfect for holiday mornings when you want freshly baked rolls without the early wake up call.
Freezing Instructions
Baked and unfrosted rolls freeze beautifully for up to three months. Simply thaw overnight in the refrigerator, then warm in a 300°F oven for 10 minutes before frosting. The cream cheese frosting can be made ahead and refrigerated separately, then brought to room temperature before using.
Perfect Pairing Suggestions
These bright, lemony rolls complement fresh berries and a cup of strong coffee for the ideal breakfast spread. For a special brunch, serve alongside savory egg dishes like a spinach frittata or quiche to balance the sweetness of the rolls.
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Common Questions
- → Can I make these lemon rolls ahead of time?
Yes! You can prepare the dough and shape the rolls the night before, then cover and refrigerate. In the morning, remove from the refrigerator and let rise in a warm place for about an hour before baking. Alternatively, you can fully bake the rolls, cool completely, and store in an airtight container at room temperature for 2-3 days.
- → Can I freeze these lemon sweet rolls?
Absolutely! You can freeze them either before or after baking. To freeze before baking, place the shaped rolls on a baking sheet, freeze until solid, then transfer to a freezer bag. Thaw overnight in the refrigerator, then let rise before baking. For baked rolls, allow them to cool completely before freezing (preferably unfrosted). Thaw at room temperature and warm slightly before frosting.
- → What's the best way to zest a lemon?
Use a microplane or fine grater to remove just the yellow outer layer of the lemon peel, avoiding the bitter white pith underneath. Hold the lemon in one hand and the grater in the other, rotating the lemon as you go. Fresh lemons will yield more aromatic zest. For this recipe, you'll need about 4-5 medium lemons total for all the zest required.
- → Can I substitute regular yeast for instant yeast?
Yes, you can use active dry yeast instead of instant. You'll need to activate it first by dissolving it in the warm milk with a pinch of sugar and letting it sit until foamy (about 5-10 minutes) before adding to the dry ingredients. The rising time might also be slightly longer with active dry yeast.
- → What's the purpose of cutting the dough into strips before rolling?
Cutting the dough into strips before rolling each one individually helps create tighter, more evenly shaped rolls with better filling distribution. This technique prevents the filling from squeezing out during rolling and helps maintain the classic spiral appearance. A pizza cutter works perfectly for creating these strips.
- → How do I know when the dough has risen enough?
The dough should roughly double in size during each rising period. A good test is to gently press a finger into the dough - if the indentation remains, the dough is ready. If it springs back completely, it needs more time. Rising times can vary based on room temperature and humidity, so visual cues are more important than strict timing.