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Lemon Rolls with Cream Cheese Icing Recipe

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4.1 from 3 reviews

These soft and tangy Lemon Rolls combine a tender yeast dough infused with fresh lemon zest and vanilla, filled with a luscious lemon-sugar butter filling, and topped with a creamy lemon cream cheese frosting. Perfect for a bright, citrusy breakfast or dessert, these rolls require time for rising and proofing but result in delightfully fluffy, flavorful pastries bursting with fresh lemon goodness.

Ingredients

Dough

  • 1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees
  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated white sugar (to bloom the yeast)
  • 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp salt
  • 2 tbsp (25 g) granulated white sugar
  • 2 eggs, whisked
  • 1/2 cup (112 g) unsalted butter, very softened
  • 1/2 tbsp vanilla extract
  • 2 tbsp (20 g) lemon zest (about 2 lemons zested)

Lemon Filling

  • 1/2 cup (112 g) unsalted butter, very softened
  • 1/2 cup (110 g) brown sugar
  • 1/2 cup (100 g) granulated white sugar
  • 2 tbsp (20 g) lemon zest (about 2 lemons zested)
  • 2 tbsp (30 ml) fresh lemon juice
  • 1/4 tsp salt

Assembly and Finishing

  • 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
  • 1/4 cup (56 g) unsalted butter, softened (for frosting)
  • 4 oz (113 g) cream cheese, cold (for frosting)
  • 3/4 cup (97 g) powdered sugar (for frosting)
  • 1/2 tbsp (5 g) lemon zest (about 1/2 lemon zested, for frosting)
  • 1/2 tbsp fresh lemon juice (for frosting)

Instructions

  1. Bloom the yeast: In a small bowl, combine the active dry yeast, 1 tsp granulated sugar, and warmed milk (about 110°F). Stir gently and let sit for 10 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Mix dry dough ingredients: In a large stand mixer bowl fitted with a whisk attachment, combine the all-purpose flour, salt, and 2 tbsp granulated sugar until evenly distributed.
  3. Add wet ingredients to dough: Add the whisked eggs, vanilla extract, lemon zest, and the very softened butter to the dry ingredients. Mix briefly to combine.
  4. Incorporate yeast mixture: Pour the bloomed yeast mixture into the bowl and mix until the ingredients begin to come together. Switch to a dough hook attachment.
  5. Knead the dough: Knead the dough on medium speed for 7-10 minutes until it pulls away from the sides of the bowl, forms a smooth ball, and springs back when pressed lightly. The dough should be soft and elastic.
  6. First rise: Shape the dough into a ball and place it in a large greased bowl. Cover with plastic wrap or a kitchen towel. Place in a warm spot or inside an oven with the light on, and let rise for 1 to 1 1/2 hours until doubled in size.
  7. Prepare lemon filling: While the dough rises, mix together the softened butter, brown sugar, white sugar, lemon zest, fresh lemon juice, and salt in a small bowl until well combined and smooth.
  8. Prepare pan: Grease a 9x13-inch casserole dish and set aside for later use.
  9. Roll out dough: After the dough has doubled in size, remove it from the bowl and gently punch down to release excess air. On a lightly floured surface, roll the dough into an 18 x 12-inch rectangle about 1/4 inch thick.
  10. Spread filling: Evenly spoon the prepared lemon filling over the rolled out dough using an offset spatula to spread it smoothly and consistently.
  11. Form rolls: Starting from the edge closest to you, tightly roll the dough into a log shape. Trim off the ends to make the edges even and neat.
  12. Cut rolls: Using unflavored floss or a very sharp knife, cut the log into 12 rolls approximately 1 1/2 inches wide each.
  13. Arrange and proof rolls: Place the rolls into the greased 9x13 casserole dish spaced slightly apart. Pour room temperature heavy cream in between each roll to keep them moist. Cover with plastic wrap and let proof in a warm spot for about 1 hour, or until rolls have doubled in size.
  14. Preheat oven: About 15 minutes before proofing is complete, preheat the oven to 350°F (175°C).
  15. Bake rolls: Once proofed, bake the rolls for 20 to 25 minutes, or until they turn a light golden brown color and are cooked through.
  16. Make cream cheese frosting: While the rolls bake, cream the softened butter in a medium bowl using an electric mixer on high speed until pale and fluffy. Add cold cream cheese and mix on medium speed until fully combined and smooth.
  17. Add powdered sugar: Gradually sift in the powdered sugar a little at a time while mixing on low speed until all sugar is incorporated and the frosting is smooth.
  18. Add lemon zest and juice: Stir in the lemon zest and fresh lemon juice and beat first on low speed then increase to high speed until the frosting becomes light and fluffy.
  19. Frost the rolls: Let the baked rolls cool for about 5 minutes. Spread the warm rolls generously with the prepared lemon cream cheese frosting, then serve immediately.

Notes

  • Use whole milk warmed to about 110°F to activate the yeast properly without killing it.
  • Proof yeast in a warm spot such as inside an oven with just the light on to help the dough rise efficiently.
  • Rolling the dough evenly to 1/4 inch ensures consistent size and cooking of the rolls.
  • Pouring heavy cream between rolls during proofing helps keep them moist and tender as they rise and bake.
  • Use unflavored floss or a very sharp knife to cut the rolls to avoid squishing and maintain shape.
  • Let rolls cool slightly before frosting to prevent the frosting from melting completely and running off.
  • Store leftover rolls in an airtight container; reheat gently to soften if desired.

Find it online: https://recipeplenty.com/lemon-rolls-with-cream-cheese-icing-recipe/