Lemon Sweet Rolls
Deliciously light and fluffy lemon sweet rolls topped with a creamy icing, perfect for a comforting breakfast.
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet instant yeast
- 1/2 teaspoon salt
- 1 cup warm milk around 110°F
- 1/4 cup unsalted butter, melted
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons lemon juice
For the Filling
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Icing
- 4 ounces cream cheese
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Dough Preparation
- In a large bowl, mix together the flour, sugar, yeast, and salt.
- In another bowl, combine the warm milk, melted butter, eggs, lemon zest, and lemon juice.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- Knead the dough for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover with a towel, and let it rise for about 1 hour until doubled in size.
Roll and Bake
- Roll out the dough into a rectangle about 1/2 inch thick.
- In a small bowl, mix the sugar and vanilla for the filling—spread evenly over the dough.
- Tightly roll up the dough, slice into equal pieces, and place in a greased baking dish.
- Cover and let rise for another 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake for 20-25 minutes until golden brown.
Icing Preparation
- For the icing, beat together cream cheese, powdered sugar, and lemon juice until smooth.
- Drizzle the icing over the warm rolls before serving.
Notes
You can prepare the dough ahead of time and refrigerate overnight for deeper flavor. Substitute mascarpone for cream cheese if desired.