Lemon Sweet Rolls Cinnamon (Print Version)
# Ingredients:
→ 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, spooned and leveled
09 -
Olive oil or butter, for greasing the bowl
→ Filling
10 -
¾ cup granulated sugar
11 -
1½ tablespoons lemon zest (packed, about 2 large lemons)
12 -
5 tablespoons unsalted butter, softened
→ Glaze
13 -
4 ounces full-fat cream cheese (brick-style)
14 -
2 tablespoons unsalted butter, softened
15 -
1 ¼ cups powdered sugar
16 -
Pinch of salt
17 -
2 tablespoons lemon juice (about 1 large lemon)
→ Garnish
18 -
Lemon slices
19 -
Lemon zest
# Instructions:
01 -
In the bowl of a stand mixer, combine warmed milk, yeast, egg, sugar, lemon zest, melted butter, and salt. Whisk by hand until foamy.
02 -
Add the flour and knead with a dough hook attachment for 3 minutes. If mixing by hand, use a spatula to form dough, then knead on a floured surface for 5 minutes until tacky but not sticky. Adjust with flour as needed.
03 -
Lightly oil a bowl, place the dough inside, and coat lightly with oil. Cover with plastic wrap and leave in a warm spot to rise until doubled, about 1 hour.
04 -
Combine granulated sugar and lemon zest in a bowl, mixing well.
05 -
Turn risen dough onto a lightly floured surface and roll into a rectangle (16x12 inches). Spread softened butter evenly over the surface and sprinkle with the lemon-sugar mixture.
06 -
Roll the dough tightly starting from the long side. Pinch the seam closed. Cut the log into halves and then divide into 12 equal pieces.
07 -
Grease a 9x13-inch baking dish with melted butter and place the rolls in, leaving a small gap between each.
08 -
Cover the dish with plastic wrap and let the rolls rise in a warm spot for 45–60 minutes until puffed and touching.
09 -
Preheat the oven to 350°F. Once risen, remove the plastic wrap and brush with melted butter. Bake for 28–30 minutes, checking after 25 minutes. Tent with foil if browning too quickly. Bake until golden brown.
10 -
In a mixing bowl, beat cream cheese and softened butter. Add powdered sugar, salt, and lemon juice, and beat again until smooth. Adjust consistency with more lemon juice or powdered sugar as needed.
11 -
While rolls are still warm, drizzle with glaze. Garnish with lemon slices and zest. Serve immediately.
# Notes:
01 -
Ensure milk temperature does not exceed 110°F to avoid yeast deactivation.
02 -
Bread flour creates a softer and fluffier texture but all-purpose flour works as a substitute.
03 -
For overnight preparation, refrigerate after the second rise and return to room temperature before baking.