Description
Soft, fluffy sweet rolls bursting with bright lemon flavor and covered in tangy lemon cream cheese frosting.
Ingredients
- 2 ¾ cups (344 g) all‑purpose flour
- ¼ cup (50 g) granulated sugar
- ½ tsp salt
- 1 tsp lemon zest
- ¾ cup (180 ml) whole milk
- 3 Tbsp (43 g) unsalted butter
- 2¼ tsp instant yeast
- 1 large egg
- ¼ cup (56 g) unsalted butter, softened (filling)
- ¾ cup (150 g) granulated sugar (filling)
- 1 tsp vanilla extract (filling)
- 1 Tbsp lemon zest (filling)
- 4 oz (113 g) cream cheese, softened
- 1 Tbsp unsalted butter, softened
- ¾ cup (90 g) confectioners’ sugar
- 2 Tbsp lemon juice
Instructions
- Whisk together flour, sugar, salt, and lemon zest.
- Warm milk and butter to ~110 °F, whisk in yeast until dissolved. Pour into dry ingredients, add egg, mix to soft dough.
- Cover and let rise 60–90 min until about doubled.
- Roll dough into rectangle, spread softened butter, sprinkle sugar, vanilla, and lemon zest filling.
- Tightly roll dough and slice into 10–12 rolls; place in greased pan. Cover and let rise another 60–90 min.
- Bake at 350 °F for ~25 min until golden.
- Meanwhile, beat cream cheese, butter, confectioners’ sugar, and lemon juice until smooth.
- Spread frosting over warm rolls and serve.
Notes
- Use brick cream cheese, not tub style.
- Warm milk should be ~110 °F to avoid killing yeast.
- Let rolls cool slightly before frosting so it melts into crevices.
- Can make ahead and freeze unbaked rolls, then bake fresh.