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The Best Fluffy Lemon Sweet Rolls Recipe

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4.3 from 11 reviews

These Best Fluffy Lemon Sweet Rolls are tender, sweet, and bursting with bright lemon flavor. Made with a soft yeast dough enriched with eggs and butter, filled with a zesty lemon-sugar mixture, and topped with a luscious lemon cream cheese icing, these rolls are perfect for breakfast, brunch, or a delightful treat. The dough is kneaded to a smooth elasticity and allowed to rise to achieve a cloud-like texture. Baked to a golden perfection and iced with a silky lemon cream cheese glaze, these rolls offer a perfect balance of sweetness and citrus tang.

Ingredients

Dough

  • 1 cup whole milk, warmed to about 115-120°F
  • ½ cup granulated sugar, divided
  • 1 package (2 ¼ teaspoons) active dry yeast
  • 3 large eggs, room temperature
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 1 teaspoon vanilla essence (vanilla bean paste or extract)
  • Zest of 1 lemon, about 1 tablespoon
  • 4 ½ cups all-purpose flour, plus more as needed
  • 1 teaspoon kosher salt

Filling

  • 1 cup granulated sugar
  • Zest of 1 lemon, about 1 tablespoon
  • ¼ teaspoon kosher salt
  • ¼ cup unsalted butter, softened

Lemon Cream Cheese Icing

  • 4 ounces cream cheese (brick-style), softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ¼ cup whole milk
  • Zest of 1 lemon, about 1 tablespoon

Instructions

  1. Make the dough: In the bowl of a stand mixer or a large bowl if mixing by hand, combine the warm milk and 2 tablespoons of sugar. Sprinkle the yeast on top and stir well. Let the mixture sit for 10-15 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix the dough: Once the yeast mixture is foamy, add the remaining sugar, eggs, melted butter, vanilla essence, lemon zest, 4 ½ cups of flour, and salt. Attach the dough hook to your mixer and mix on low speed until the dough comes together, about 1-2 minutes.
  3. Knead the dough: Increase mixer speed to medium and knead for 5-6 minutes until the dough is smooth, elastic, and supple. If kneading by hand, work the dough on a lightly floured surface for about 10 minutes, adding flour sparingly if it feels too sticky.
  4. First rise: Shape the dough into a ball and place it in a lightly greased large bowl. Cover with plastic wrap or a kitchen towel and let it rise in a warm spot until it doubles in size, about 1 ½ hours.
  5. Prepare the filling: In a medium bowl, combine granulated sugar, lemon zest, and salt. Rub the mixture with your fingers to infuse the lemon flavor evenly into the sugar. Set aside to allow flavors to meld.
  6. Shape the rolls: After the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out to a 20 x 10 inch rectangle. Evenly spread the softened butter over the dough, leaving a small margin around the edges. Sprinkle the citrus sugar mixture on top, also leaving a margin.
  7. Roll and cut: Starting from the longest edge, roll the dough tightly into a log with the seam side down. Pinch the edges to seal. Trim the ends if desired to remove uneven sections. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces.
  8. Proof rolls: Line a 9×13-inch baking pan with parchment paper. Arrange the cut rolls in the pan with some space between them to allow expansion. Cover with plastic wrap or a kitchen towel and let them rest while preheating the oven to 350°F. They will puff up during this time.
  9. Bake: Remove the cover and bake the rolls in the preheated oven for about 30 minutes, until they turn lightly golden on top.
  10. Make the lemon cream cheese icing: While the rolls bake, beat the softened cream cheese and butter together until smooth using a stand or hand mixer. Gradually add the powdered sugar and continue mixing. Stream in the milk and lemon zest, beating until the icing is silky and lump-free.
  11. Glaze and serve: When the rolls are done, spread the lemon cream cheese icing over them while still warm. Optionally, garnish with extra lemon zest. Serve immediately for the best texture and flavor. Enjoy your fluffy lemon sweet rolls!

Notes

  • Ensure the milk is warmed to the correct temperature (115-120°F) to activate the yeast without killing it.
  • Kneading time is important for developing gluten to achieve fluffy texture.
  • Allowing the dough to rise in a warm environment helps with a better proof and lighter rolls.
  • Do not overfill the rolls to prevent leakage during baking.
  • Use parchment paper in the pan to catch any filling leaks and for easy cleanup.
  • These rolls are best enjoyed fresh but can be stored covered at room temperature for up to 2 days.
  • For a stronger lemon flavor, add a bit of fresh lemon juice to the icing if desired.

Find it online: https://marthatasty.com/the-best-fluffy-lemon-sweet-rolls-recipe/