Lemon Sweet Rolls (Printable Version)
# What You'll Need:
→ For the Dough
01 -
4-1/2 cups all purpose flour, divided
02 -
2-1/4 teaspoons rapid rise instant yeast (or 1 packet)
03 -
1/2 cup granulated sugar
04 -
1 teaspoon salt
05 -
1 tablespoon lemon zest
06 -
1 cup milk, warmed to approximately 43°C
07 -
1/3 cup unsalted butter, very soft, almost melted
08 -
2 eggs, room temperature
→ For the Filling
09 -
1 cup granulated sugar
10 -
1 tablespoon lemon zest
11 -
6 tablespoons unsalted butter, very soft, almost melted
→ For the Lemon Cream Cheese Frosting
12 -
8 tablespoons unsalted butter, room temperature
13 -
4 ounces cream cheese, softened
14 -
1-1/2 cups powdered sugar
15 -
1/2 teaspoon vanilla extract
16 -
2 teaspoons fresh squeezed lemon juice
17 -
2 teaspoons lemon zest
18 -
1/4 cup lemon curd, for swirling with frosting
# How to Make It:
01 -
In a stand mixer fitted with dough hook, stir together 4 cups of the flour, yeast, sugar, salt and lemon zest on medium speed until combined.
02 -
Add milk, butter, and eggs and continue to mix on medium speed until thoroughly incorporated.
03 -
Turn the mixer to lowest speed and knead for 7 minutes until the dough is smooth and elastic. If needed, add remaining flour a little at a time. The dough should slightly pull away from sides of bowl but remain slightly tacky to touch.
04 -
Lightly grease and flour a large mixing bowl. Transfer dough ball to bowl, cover and let rise in a warm place for 30-60 minutes, until dough has almost doubled in size.
05 -
Remove dough from bowl and roll out on a floured surface until approximately 1/4" thick, forming a rectangle about 22"x18" in size.
06 -
In a small bowl, thoroughly combine sugar and lemon zest until well integrated.
07 -
Spread softened butter over rolled out dough, leaving about 1/4" border at top and bottom (the longer sides). Sprinkle sugar mixture evenly over butter.
08 -
Roll up dough starting from the 22" side, keeping the roll tight. Slice roll into 12 equal pieces using a sharp knife. For tighter rolls, consider cutting dough into long strips and rolling each strip individually.
09 -
Line a baking sheet with parchment paper and place cut rolls about two inches apart with seam sides facing inward. Cover with a lightweight towel and let rise in a warm place for 1 hour until doubled in size.
10 -
Preheat oven to 190°C (375°F) while preparing the frosting.
11 -
Beat together butter and cream cheese until smooth and creamy, about 5 minutes. Add vanilla, lemon zest, lemon juice and powdered sugar, mix on low speed until combined, then increase to medium-high speed for about 4 minutes until light and fluffy.
12 -
Bake rolls for 10-12 minutes or until golden brown. Remove and let cool on pan for about 10 minutes.
13 -
Apply frosting to slightly cooled rolls. Place small dollops of lemon curd over frosting and gently swirl into frosting without fully incorporating.
# Handy Tips:
01 -
Store any leftover rolls at room temperature in an airtight container.
02 -
Using a pizza cutter to cut dough into strips before rolling can help achieve tighter rolls with better filling distribution.