Lemon Sweet Rolls
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Lemon Sweet Rolls
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These Lemon Sweet Rolls are made with an easy homemade dough that requires only 8 ingredients and a one-hour rise. Spread with a buttery sweet lemon filling, then finished with a lemon cream cheese frosting, there is lemon in every layer. Perfect for breakfast, brunch, Mother's Day, Father's Day and more!
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Ingredients
Dough
- 1 cup coconut milk carton is fine
- 1 packet instant yeast rapid rise yeast, equal to 2.25 teaspoons
- 3 tablespoons cane sugar
- 4 tablespoons unsalted butter melted & cooled
- 1 large egg
- 3.5-4 cups Bob’s Red Mill Bread Flour plus more for rolling
- Zest of 1 medium lemon
- 1/4 teaspoon fine sea salt
- filling
- 5 tablespoons unsalted butter softened, plus more for greasing
- ¼ cup white sugar
- Zest of 1 medium lemon
- frosting
- 4 ounces cream cheese room temperature
- Zest of 1 medium lemon
- 1-2 tablespoons lemon juice
- 2/3 cup organic confectioners sugar or more to taste
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Instructions
- In a microwave safe bowl or glass measuring cup, heat milk for about 20-30 seconds. Allow temperature of mixture to reach 110ºF (or lukewarm). If it’s too hot it will kill the yeast. Add yeast and sugar into large mixing bowl of stand mixer and slowly add milk. Stir until combined and allow to sit for 10 minutes, until top is foamy.
- Once the milk and yeast mixture is foamy, whisk in melted butter and egg until combined.
- Add in 1 cup flour, then lemon zest and salt. Add remaining flour ½ cup at a time, using a wooden spoon to stir gently, stopping at 3.5 cups. Knead the dough with the dough hook attachment for about 5-7 minutes, or until the dough is soft but not overly sticky. Alternatively, knead by hand on a floured surface, using a couple additional tablespoons of flour. If dough feels very sticky, add in more flour.
- Lightly oil a large bowl and shape dough into ball. Place the dough in the bowl and cover with towel. Let rise in a warm environment until dough has doubled in size, about 45 minutes. TIP: Set oven to warm or preheated to 170ºF then turn off. Place bowl in the warmed oven and allow to rise.
- Grease a 9×13″ baking dish with butter or coconut oil, set aside. Once the dough has about doubled in size, lightly cover rolling pin and flat work surface with flour. Roll out dough into a 15×9 inch rectangle. Be patient, and roll gently. Don’t use too much flour or your dough will be stiff. Spread on softened butter, sprinkle sugar and lemon zest; gently pat to let sugar absorb into butter slightly. Using the heels of your hands and thumbs, gently roll dough into a long roll, placing seam side down. Use floss method to slice rolls into about 1.25”. You should get about 12 rolls for a 9×13" pan. Place rolls in the greased pan, leaving room to rise, and put pan in draft-free environment. You can use the warm oven tip above. See notes below for overnight adaptation.
- Once the rolls have risen again slightly (about 15 minutes), preheat oven to 350ºF (take rolls out and wait for oven to get up to 350ºF). Bake cinnamon rolls for 20 minutes, until lightly golden on top. Then, if necessary, cover top of rolls with foil and bake for an additional 5 minutes. Covering the rolls for the last 5-10 minutes will prevent them from getting too brown on the top.
- Make the cream cheese frosting: In a medium bowl using an electric hand mixer, beat softened cream cheese until light and fluffy. Add in lemon zest, lemon juice and powdered sugar; mix on low speed until combined. If you’d like a thinner glaze, add an additional tablespoon of lemon juice. Spread on lemon rolls and dig in!
Notes
- MAKE AHEAD & OVERNIGHT INSTRUCTIONS - Dough can be made the night before through step 5. Cover tightly with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise at room temperature, about 1 hour. Bake as instructed.
- STORAGE - Lemon rolls will keep covered for up to 3 days at room temperature or 5 days in the fridge. Can be frozen (frosted or unfrosted) for up to 3 months. Thaw overnight in the fridge.
Nutrition Information
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Serving
1roll
Calories
345kcal
(17%)
Carbohydrates
43g
(14%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
48mg
(16%)
Sodium
90mg
(4%)
Potassium
124mg
(4%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
413IU
(8%)
Vitamin C
3mg
(3%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 345kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 90mg | 4% |
| Potassium | 124mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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