Lemon Sweet Rolls Glazed (Printable Version)
# What You’ll Need:
→ Dough
01 -
1 ½ cups whole milk, warmed to 110°F
02 -
2 ¼ teaspoons instant yeast (1 packet)
03 -
1 large egg, room temperature
04 -
3 tablespoons granulated sugar
05 -
2 teaspoons lemon zest
06 -
½ teaspoon salt
07 -
3 tablespoons unsalted butter, melted
08 -
3½ to 4¼ cups bread flour or all-purpose flour
09 -
Olive oil or butter for greasing the bowl
→ Filling
10 -
¾ cup granulated sugar
11 -
1½ tablespoons lemon zest (about 2 large lemons)
12 -
5 tablespoons unsalted butter, softened
13 -
1 tablespoon unsalted butter for greasing
→ Glaze
14 -
4 ounces full-fat cream cheese
15 -
2 tablespoons unsalted butter, softened
16 -
1 ¼ cups powdered sugar
17 -
Pinch of salt
18 -
2 tablespoons lemon juice (about 1 large lemon)
→ Garnish
19 -
Lemon slices
20 -
Lemon zest
# Steps to Follow:
01 -
In a large bowl, combine lukewarm milk, yeast, egg, sugar, lemon zest, melted butter, and salt. Whisk by hand until foamy. Gradually add flour and knead with a stand mixer using a dough hook for 3 minutes or by hand for 5 minutes on a floured surface. Ensure the dough is slightly tacky but not sticky—add flour 1 tablespoon at a time if necessary.
02 -
Lightly oil a bowl and place the dough in it. Coat lightly with oil and cover with plastic wrap. Leave in a warm spot to rise until doubled in size, about 1 hour.
03 -
On a lightly floured surface, roll risen dough into a 16x12 inch rectangle.
04 -
Mix sugar and lemon zest in a bowl. Dot softened butter over the dough, spreading evenly with a spoon or offset spatula.
05 -
Sprinkle the lemon-sugar mixture over the buttered dough. Roll tightly from the long side into a log and pinch the seam. Cut the log in half, then divide each half into 6 pieces (12 total).
06 -
Grease a 9x13 inch baking dish with 1 tablespoon melted butter. Arrange rolls in the dish with space between them. Cover with plastic wrap and let rise for 45-60 minutes until puffed.
07 -
Preheat oven to 350°F. Remove plastic wrap and brush rolls with 1 tablespoon melted butter. Bake for 28-30 minutes, checking at 25 minutes. If golden but not cooked through, tent with foil and continue baking.
08 -
In a bowl, beat cream cheese and softened butter until combined. Add powdered sugar, salt, and lemon juice. Beat until smooth. Adjust consistency with additional lemon juice or powdered sugar as needed.
09 -
While warm, drizzle glaze over baked rolls. Garnish with lemon slices and zest. Serve immediately.
# Additional Notes:
01 -
Ensure milk temperature does not exceed 110°F to avoid killing the yeast.
02 -
Bread flour yields softer rolls, but all-purpose flour can be used.
03 -
Allow dough to double in size during the first rise. Take a photo to use as a reference.
04 -
For a thicker glaze, add more powdered sugar. For a thinner glaze, add more lemon juice.
05 -
Instant yeast can be substituted with active dry yeast if needed.