Introduction: Craving a Bright, Zesty Breakfast Treat?
Ever wondered what would happen if you combined the soft, fluffy goodness of cinnamon rolls with the bright, tangy kick of lemon? These Lemon Sweet Rolls are the answer! Imagine warm, pillowy rolls filled with a sweet lemon-sugar filling, topped with a creamy lemon glaze and a sprinkle of fresh zest. They’re perfect for breakfast, brunch, or even a special dessert. Ready to fill your kitchen with the sunny aroma of lemons? Let’s dive into this easy, delicious recipe that’s sure to brighten your day!
Overview: Why Lemon Sweet Rolls Are a Must-Bake
Lemon Sweet Rolls are a refreshing twist on classic sweet rolls, blending the comfort of soft, yeasted dough with the vibrant flavor of lemon. The zesty filling and creamy glaze make them a standout treat, perfect for spring brunches, holiday mornings, or any time you want something special. What makes them stand out? They’re easier than they look, use simple ingredients, and offer a lighter, less heavy alternative to cinnamon rolls with their citrusy brightness.
- Time Requirement: About 2 hours 15 minutes total (30 minutes prep, 1 hour 45 minutes rising and baking).
- Difficulty Level: Moderate. Some baking experience helps, but the steps are straightforward.
- Why It’s Special: These rolls are lighter than traditional sweet rolls, bursting with fresh lemon flavor, and versatile for breakfast or dessert.
This recipe is a sunny, crowd-pleasing treat that’s worth the effort. Let’s get baking!
Essential Ingredients
Here’s what you need to make these zesty Lemon Sweet Rolls. Each ingredient plays a key role in creating their soft texture and bright flavor.
For the Dough
- Whole Milk (1 1/2 cups, warmed to 110°F): Activates the yeast and keeps the dough soft and rich.
- Instant Yeast (2 1/4 teaspoons, 1 packet): Helps the dough rise quickly. (See notes for active dry yeast.)
- Large Egg (1, room temperature): Adds structure and richness to the dough.
- Granulated Sugar (3 tablespoons): Lightly sweetens the dough.
- Lemon Zest (2 teaspoons): Infuses the dough with a subtle lemony flavor.
- Salt (1/2 teaspoon): Balances the sweetness and enhances flavors.
- Unsalted Butter (3 tablespoons, melted): Adds richness and tenderness.
- Bread Flour (3 1/2 to 4 1/4 cups, spooned and leveled): Creates a soft, chewy texture. All-purpose flour works too.
- Olive Oil or Butter (for greasing): Prevents the dough from sticking during rising.
For the Filling
- Granulated Sugar (3/4 cup): Sweetens the filling and pairs with lemon zest.
- Lemon Zest (1 1/2 tablespoons, packed, from about 2 large lemons): Brings bold, zesty flavor.
- Unsalted Butter (5 tablespoons, softened): Creates a spreadable base for the filling.
- Unsalted Butter (1 tablespoon, melted, for greasing): Preps the baking dish.
For the Lemon Cream Cheese Glaze
- Full-Fat Cream Cheese (4 ounces, brick style): Adds creamy, tangy richness to the glaze.
- Unsalted Butter (2 tablespoons, softened): Smooths out the glaze.
- Powdered Sugar (1 1/4 cups): Sweetens and thickens the glaze.
- Salt (pinch): Balances the sweetness.
- Lemon Juice (2 tablespoons, from about 1 large lemon): Adds a tangy, fresh kick.
For Garnish
- Lemon Slices: Add a pretty, tropical touch.
- Lemon Zest: Boosts the citrusy flavor and color.
Substitutions and Variations
- Milk: Use 2% milk or a non-dairy milk like almond or oat milk (warm to 110°F).
- Yeast: Swap instant yeast for active dry yeast (proof in warm milk with a pinch of sugar for 5–10 minutes first).
- Flour: All-purpose flour works, but bread flour gives a chewier texture.
- Butter: Use vegan butter for a dairy-free version.
- Cream Cheese: Swap for mascarpone or a vegan cream cheese alternative.
- Lemon: Try orange zest and juice for an orange sweet roll twist.
- Glaze: Add a splash of vanilla extract or replace lemon juice with milk for a milder flavor.
Step-by-Step Instructions
Making Lemon Sweet Rolls is fun and rewarding! Follow these steps for perfect rolls every time.
Step 1: Make the Dough
- In the large bowl of a stand mixer, whisk together 1 1/2 cups warm whole milk (110°F), 2 1/4 teaspoons instant yeast, 1 large egg, 3 tablespoons granulated sugar, 2 teaspoons lemon zest, 3 tablespoons melted unsalted butter, and 1/2 teaspoon salt until foamy.
- Add 3 1/2 cups bread flour and use the dough hook attachment to knead on low speed for 3 minutes. If the dough is sticky, add more flour, 1 tablespoon at a time, up to 4 1/4 cups, until it’s tacky but doesn’t stick to a clean, dry finger. (By hand: Mix with a spatula until a dough forms, then knead on a floured surface for 5 minutes.)
- Lightly grease a bowl with olive oil or butter, place the dough in it, and coat lightly with oil. Cover with plastic wrap and let rise in a warm spot for about 1 hour, until doubled in size.
Tip: To speed up rising, place the bowl in a turned-off oven with a pan of hot water for a warm, humid environment.
Step 2: Prepare the Filling
- In a small bowl, mix 3/4 cup granulated sugar with 1 1/2 tablespoons lemon zest until well combined.
Tip: Rub the zest into the sugar with your fingers to release the lemon oils for extra flavor.
Step 3: Roll and Fill the Dough
- Once risen, turn the dough onto a lightly floured surface. Roll into a 16×12-inch rectangle using a floured rolling pin.
- Spread 5 tablespoons softened unsalted butter evenly over the dough with a spoon or offset spatula.
- Sprinkle the lemon-sugar mixture evenly over the butter.
- Starting with the long side facing you, tightly roll the dough into a log. Pinch the seam to seal.
- Cut the log in half, then slice each half into 6 equal pieces (12 rolls total) using a sharp knife or dough cutter.
Tip: Use dental floss to cut the rolls for clean slices—slide it under the log, cross over the top, and pull to cut.
Step 4: Second Rise
- Grease a 9×13-inch baking dish with 1 tablespoon melted unsalted butter.
- Place the 12 rolls in the dish, leaving a little space between each. Cover with plastic wrap and let rise in a warm spot for 45–60 minutes, until puffy and touching.
Tip: For overnight rolls, refrigerate after this step for up to 12 hours. Let sit|i at room temperature for 30 minutes before baking.
Step 5: Bake
- Preheat the oven to 350°F (175°C).
- Remove the plastic wrap, brush the rolls with 1 tablespoon melted butter, and bake for 28–30 minutes, until golden brown. Check at 25 minutes—if browning too fast, tent with foil; if not cooked through, bake longer.
- Remove from the oven and let cool slightly.
Tip: The rolls should sound hollow when tapped and feel soft but set.
Step 6: Make the Lemon Cream Cheese Glaze
- In a large mixing bowl, beat 4 ounces cream cheese and 2 tablespoons softened unsalted butter until smooth.
- Add 1 1/4 cups powdered sugar, a pinch of salt, and 2 tablespoons lemon juice. Beat until smooth and pourable. Adjust with more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
Tip: Beat well to avoid lumps, and taste to balance the tanginess.
Step 7: Glaze and Serve
- Drizzle the glaze over the warm rolls in the baking dish.
- Garnish with lemon slices and a sprinkle of lemon zest.
- Serve warm for the best flavor.
Tip: Use a spoon or piping bag to drizzle the glaze for a pretty presentation.
Assembly: Building the Perfect Lemon Sweet Rolls
Assembling these Lemon Sweet Rolls is all about creating soft, zesty rolls with a beautiful presentation. Here’s how to make them shine:
- Roll Evenly: Aim for a uniform 16×12-inch rectangle so the rolls are consistent in size.
- Spread Filling Generously: Dot the butter evenly before spreading to avoid bare spots.
- Cut Cleanly: Use a sharp knife or dental floss for neat, even rolls.
- Arrange Snugly: Place rolls in the dish with a little space to allow for rising, but they’ll touch after the second rise for that classic pull-apart texture.
- Glaze Warm: Drizzle the glaze while the rolls are warm so it soaks in slightly.
Presentation Tips:
- Serve on a large platter or straight from the baking dish for a cozy vibe.
- Add extra lemon zest or edible flowers for a fancy touch.
- Pair with coffee, tea, or fresh orange juice for a perfect breakfast.
Storage and Make-Ahead Tips
These rolls are best fresh but stay delicious with proper storage. Here’s how to keep them perfect:
- Storing Leftovers:
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freeze baked rolls (unglazed) for up to 2 months, wrapped tightly in plastic wrap and foil. Thaw at room temperature and glaze before serving.
- Reheating:
- Microwave individual rolls for 10–15 seconds or warm in a 300°F oven for 5–10 minutes.
- Make-Ahead Tips:
- Prepare the dough and shape the rolls up to the second rise, then refrigerate overnight. Let sit at room temperature for 30 minutes before baking.
- Make the glaze a day ahead and store in the fridge; stir before using.
- Freeze unbaked rolls after shaping, then thaw in the fridge overnight and let rise before baking.
Tip: If reheating, add a fresh drizzle of glaze to revive the flavor.
Recipe Variations
These Lemon Sweet Rolls are easy to customize. Here are some fun ideas:
- Blueberry Lemon Rolls: Add 1/2 cup fresh blueberries to the filling for a fruity twist.
- Coconut Lemon Rolls: Mix 1/4 cup shredded coconut into the filling for a tropical vibe.
- Orange Creamsicle Rolls: Swap lemon zest and juice for orange zest and juice.
- Spiced Lemon Rolls: Add 1/4 teaspoon cardamom or cinnamon to the filling for warmth.
- Gluten-Free Version: Use gluten-free bread flour and a gluten-free baking dish.
Tip: Try a cream cheese frosting with a splash of coconut extract for an extra piña colada vibe.
Conclusion: A Zesty Treat to Brighten Your Day
Lemon Sweet Rolls are the perfect way to bring a burst of sunshine to any meal. With their soft, fluffy dough, zesty lemon filling, and creamy glaze, they’re a delightful treat for breakfast, brunch, or dessert. Easy enough for beginners but impressive enough for guests, these rolls are sure to become a favorite. Play with the variations, share with loved ones, and enjoy the bright, tangy goodness. What’s your favorite way to enjoy these rolls? Share your ideas in the comments and let us know how they turned out!
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Lemon Sweet Rolls
Description
Ever wondered what would happen if you combined the soft, fluffy goodness of cinnamon rolls with the bright, tangy kick of lemon? These Lemon Sweet Rolls are the answer! Imagine warm, pillowy rolls filled with a sweet lemon-sugar filling, topped with a creamy lemon glaze and a sprinkle of fresh zest. They’re perfect for breakfast, brunch, or even a special dessert.
Ingredients
For the Dough
- Whole Milk (1 1/2 cups, warmed to 110°F): Activates the yeast and keeps the dough soft and rich.
- Instant Yeast (2 1/4 teaspoons, 1 packet): Helps the dough rise quickly. (See notes for active dry yeast.)
- Large Egg (1, room temperature): Adds structure and richness to the dough.
- Granulated Sugar (3 tablespoons): Lightly sweetens the dough.
- Lemon Zest (2 teaspoons): Infuses the dough with a subtle lemony flavor.
- Salt (1/2 teaspoon): Balances the sweetness and enhances flavors.
- Unsalted Butter (3 tablespoons, melted): Adds richness and tenderness.
- Bread Flour (3 1/2 to 4 1/4 cups, spooned and leveled): Creates a soft, chewy texture. All-purpose flour works too.
- Olive Oil or Butter (for greasing): Prevents the dough from sticking during rising.
For the Filling
- Granulated Sugar (3/4 cup): Sweetens the filling and pairs with lemon zest.
- Lemon Zest (1 1/2 tablespoons, packed, from about 2 large lemons): Brings bold, zesty flavor.
- Unsalted Butter (5 tablespoons, softened): Creates a spreadable base for the filling.
- Unsalted Butter (1 tablespoon, melted, for greasing): Preps the baking dish.
For the Lemon Cream Cheese Glaze
- Full-Fat Cream Cheese (4 ounces, brick style): Adds creamy, tangy richness to the glaze.
- Unsalted Butter (2 tablespoons, softened): Smooths out the glaze.
- Powdered Sugar (1 1/4 cups): Sweetens and thickens the glaze.
- Salt (pinch): Balances the sweetness.
- Lemon Juice (2 tablespoons, from about 1 large lemon): Adds a tangy, fresh kick.
For Garnish
- Lemon Slices: Add a pretty, tropical touch.
- Lemon Zest: Boosts the citrusy flavor and color.
Substitutions and Variations
- Milk: Use 2% milk or a non-dairy milk like almond or oat milk (warm to 110°F).
- Yeast: Swap instant yeast for active dry yeast (proof in warm milk with a pinch of sugar for 5–10 minutes first).
- Flour: All-purpose flour works, but bread flour gives a chewier texture.
- Butter: Use vegan butter for a dairy-free version.
- Cream Cheese: Swap for mascarpone or a vegan cream cheese alternative.
- Lemon: Try orange zest and juice for an orange sweet roll twist.
- Glaze: Add a splash of vanilla extract or replace lemon juice with milk for a milder flavor.
Instructions
Step 1: Make the Dough
- In the large bowl of a stand mixer, whisk together 1 1/2 cups warm whole milk (110°F), 2 1/4 teaspoons instant yeast, 1 large egg, 3 tablespoons granulated sugar, 2 teaspoons lemon zest, 3 tablespoons melted unsalted butter, and 1/2 teaspoon salt until foamy.
- Add 3 1/2 cups bread flour and use the dough hook attachment to knead on low speed for 3 minutes. If the dough is sticky, add more flour, 1 tablespoon at a time, up to 4 1/4 cups, until it’s tacky but doesn’t stick to a clean, dry finger. (By hand: Mix with a spatula until a dough forms, then knead on a floured surface for 5 minutes.)
- Lightly grease a bowl with olive oil or butter, place the dough in it, and coat lightly with oil. Cover with plastic wrap and let rise in a warm spot for about 1 hour, until doubled in size.
Tip: To speed up rising, place the bowl in a turned-off oven with a pan of hot water for a warm, humid environment.
Step 2: Prepare the Filling
- In a small bowl, mix 3/4 cup granulated sugar with 1 1/2 tablespoons lemon zest until well combined.
Tip: Rub the zest into the sugar with your fingers to release the lemon oils for extra flavor.
Step 3: Roll and Fill the Dough
- Once risen, turn the dough onto a lightly floured surface. Roll into a 16×12-inch rectangle using a floured rolling pin.
- Spread 5 tablespoons softened unsalted butter evenly over the dough with a spoon or offset spatula.
- Sprinkle the lemon-sugar mixture evenly over the butter.
- Starting with the long side facing you, tightly roll the dough into a log. Pinch the seam to seal.
- Cut the log in half, then slice each half into 6 equal pieces (12 rolls total) using a sharp knife or dough cutter.
Tip: Use dental floss to cut the rolls for clean slices—slide it under the log, cross over the top, and pull to cut.
Step 4: Second Rise
- Grease a 9×13-inch baking dish with 1 tablespoon melted unsalted butter.
- Place the 12 rolls in the dish, leaving a little space between each. Cover with plastic wrap and let rise in a warm spot for 45–60 minutes, until puffy and touching.
Tip: For overnight rolls, refrigerate after this step for up to 12 hours. Let sit|i at room temperature for 30 minutes before baking.
Step 5: Bake
- Preheat the oven to 350°F (175°C).
- Remove the plastic wrap, brush the rolls with 1 tablespoon melted butter, and bake for 28–30 minutes, until golden brown. Check at 25 minutes—if browning too fast, tent with foil; if not cooked through, bake longer.
- Remove from the oven and let cool slightly.
Tip: The rolls should sound hollow when tapped and feel soft but set.
Step 6: Make the Lemon Cream Cheese Glaze
- In a large mixing bowl, beat 4 ounces cream cheese and 2 tablespoons softened unsalted butter until smooth.
- Add 1 1/4 cups powdered sugar, a pinch of salt, and 2 tablespoons lemon juice. Beat until smooth and pourable. Adjust with more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
Tip: Beat well to avoid lumps, and taste to balance the tanginess.
Step 7: Glaze and Serve
- Drizzle the glaze over the warm rolls in the baking dish.
- Garnish with lemon slices and a sprinkle of lemon zest.
- Serve warm for the best flavor.
Tip: Use a spoon or piping bag to drizzle the glaze for a pretty presentation.
FAQs
1. Can I use active dry yeast instead of instant?
Yes! Proof 2 1/4 teaspoons active dry yeast in the warm milk with a pinch of sugar for 5–10 minutes until foamy, then proceed with the recipe.
2. Are these rolls healthy?
They’re lighter than many desserts with fresh lemon and moderate sugar. Use whole wheat flour or reduce sugar for a healthier option.
3. Can I make them dairy-free?
Yes! Use non-dairy milk, vegan butter, and vegan cream cheese for the glaze.
4. Why is my dough sticky?
- Add flour 1 tablespoon at a time until tacky but not sticky.
- Don’t over-knead, as it can make the dough too soft.
- Ensure the milk isn’t too hot (above 110°F kills yeast).
5. Can I make these ahead?
Yes! Shape the rolls and refrigerate overnight after the second rise. Let sit at room temperature for 30 minutes before baking.
6. How long do they last?
They stay fresh at room temperature for 2 days, in the fridge for 5 days, or frozen for 2 months.
7. Can I freeze these rolls?
Yes! Freeze baked (unglazed) or unbaked rolls for up to 2 months. Thaw and bake or reheat as needed.
8. What’s the best way to serve them?
Serve warm with coffee, tea, or juice for breakfast or brunch. They’re also great as a dessert with ice cream!
These Lemon Sweet Rolls are bright, versatile, and perfect for any occasion. Happy baking!