Lemon Sticky Buns with Lemony Cream Cheese Glaze
User Reviews
4.9
58 reviews
Excellent
Lemon Sticky Buns with Lemony Cream Cheese Glaze
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Lemon Sticky Buns are soft, enriched yeast rolls infused with fresh lemon zest in the dough and filling, creating a bright citrus flavor. The buns are filled with a lemon sugar mixture with nutmeg and topped with a tangy cream cheese glaze that includes more lemon juice and zest. The combination results in fragrant, slightly sweet rolls with a creamy, tart glaze that complements the tender, buttery texture. This baked treat works well for breakfast or dessert, showcasing a balanced lemon profile throughout.
Description
The dough combines warm buttermilk, melted butter, eggs, and lemon zest with all-purpose flour, sugar, yeast, and salt. After mixing and kneading until smooth and elastic, the dough rises lightly before being rolled out and filled with a sugary lemon filling containing softened butter, lemon zest, lemon juice, granulated sugar, and a pinch of nutmeg for subtle warmth.
The rolls are shaped and baked until golden and tender. After baking, a cream cheese glaze made from softened cream cheese, lemon juice, powdered sugar, and lemon zest is spread over the buns, adding a rich, tangy layer. The lemon aspect is woven into the dough, filling, and glaze to provide consistency in flavor.
This recipe requires three lemons to provide zest and juice in multiple components, ensuring a vibrant lemon character without overpowering sweetness. The baked lemon sticky buns pair nicely with coffee or tea and provide a special touch for brunch or celebratory breakfasts.
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Ingredients
Dough:
- ¾ cup buttermilk warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)
- 6 tablespoons butter melted and cooled, salted
- 3 large egg
- 3 ½ to 4 ½ to 4 ½ cups all-purpose flour
- lemon about a tablespoon, zest of 1
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant yeast
- 1 ¼ teaspoons salt
Lemon Filling:
- 1 cup granulated sugar
- lemon about a tablespoon, zest of 1
- ⅛ teaspoon ground nutmeg
- 1 tablespoon lemon juice fresh
- 6 tablespoons butter softened, salted
Lemony Cream Cheese Glaze:
- 4 ounces cream cheese light or regular, softened
- 2 tablespoons lemon juice from 1 lemon
- 1 cup powdered sugar
- lemon about 1 tablespoon, zest of 1
Instructions
- For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 3 1/2 cups of flour, lemon zest, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed; if the dough is still very sticky and hasn't cleared the sides of the bowl yet, add a little flour at a time until the dough has pulled away from the sides of the bowl but is still slightly sticky. Knead the dough until it is smooth and elastic, about 5-6 minutes (knead for 10 or so minutes by hand). See this tutorial for a visual. Don't over flour the dough or the rolls may be dry - you're going for a soft, slightly tacky dough that gives when pressed with your fingers but doesn't leave a lot of doughy residue on your hands.
- Place the dough in a large, lightly greased bowl and cover the top tightly with greased plastic wrap. Let the dough rise in a warm place until doubled, around 1-2 hours, depending on the warmth of your kitchen.
- Meanwhile, lightly grease a 9X13-inch baking dish and set aside.
- For the lemon filling, combine the sugar and lemon zest and rub the mixture between your fingers until well combined and fragrant (the smell will kill you with deliciousness). Add the nutmeg and lemon juice and stir until combined.
- When the dough has risen, turn it out onto a lightly greased countertop and press it into about a 16- by 12-inch rectangle (doesn't have to be perfect).
- Spread the softened butter across the dough. Sprinkle the juicy lemon filling mixture over the top and spread as evenly as you can. Again, it doesn't have to be perfect.
- Starting with one long end, tightly roll up the dough cinnamon-roll style and pinch the seam to seal. Cut the dough into 12 equal pieces. Place the buns in the prepared pan - three across and four down. Cover with greased plastic wrap and let rise until very puffy so the sides of the buns are touching each other.
- Preheat the oven to 350 degrees F. Uncover the buns and bake for about 20-25 minutes until very lightly golden (don't over bake or they may be dry).
- Let cool slightly before frosting. I like to frost them when they are just a bit warm.
- For the frosting, whip the cream cheese and lemon juice together with an electric mixer (I often use my Blendtec blender to whip frosting like this) until smooth and creamy. Add the powdered sugar and mix until well-combined.
- Spread the glaze (or frosting or whatever you want to call it) evenly over the lemon buns and sprinkle with the fresh lemon zest.
Notes
- Warm the buttermilk gently before mixing to help activate the yeast properly.
- You will need the zest and juice of about three lemons to flavor the dough, filling, and glaze evenly.
- Do not over-flour the dough during kneading to keep the buns soft and slightly tacky for a tender crumb.
Nutrition Information
Show Details
Serving
1 Bun
Calories
439kcal
(22%)
Carbohydrates
65g
(22%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
89mg
(30%)
Sodium
408mg
(17%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 12buns
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bun | |
| Calories | 439kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 408mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
58 reviews
Excellent
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