If you’ve ever craved a warm, fluffy roll with the zing of citrus and a dollop of cream cheese frosting, then look no further than these lemon sweet rolls. Whether you are new to baking or simply seeking a delicious, homemade treat that’s as easy to make as it is delightful to eat, this recipe is for you. It’s the perfect balance of sweet and tart, with an irresistibly soft texture that will have you coming back for more. The combination of buttery dough, lemon sugar filling, and creamy icing is enough to make anyone a fan of baking.
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Lemon Sweet Rolls: A Beginner’s Guide to Delicious Citrus Perfection
Soft, fluffy rolls bursting with bright lemon flavor and topped with a sweet citrus glaze—these Lemon Sweet Rolls are pure sunshine in every bite! 🍋🍞✨
- Total Time: 2 hours 50 minutes
- Yield: 12 lemon sweet rolls 1x
Ingredients
For the Dough:
- 180 grams of milk (¾ cup), at room temperature
- 30 grams of butter, melted
- 1 egg, at room temperature
- 375 grams of all-purpose flour (3 cups)
- 5 grams of instant yeast (1 + ½ teaspoons)
- 40 grams of granulated sugar (2 tablespoons)
- 3 grams of salt (½ teaspoon)
- Vegetable oil (for greasing the dough)
For the Lemon Sugar Filling:
- 60 grams of butter (¼ cup), softened to room temperature
- 100 grams of granulated sugar (½ cup)
- 3 tablespoons of lemon zest (from approximately 3 lemons), divided
- 1 teaspoon of vanilla extract
For the Cream Cheese Icing:
- ½ cup of cream cheese, softened at room temperature
- ½ cup of confectioners’ sugar
- 1 tablespoon of lemon juice
- 1 tablespoon of lemon zest (optional, to sprinkle on top)
Instructions
1. Prepare the Dough: Begin by preparing the dough. In a medium-sized mixing bowl, whisk together the milk, melted butter, and egg until smooth and well-combined. The milk should be at room temperature to ensure the yeast activates properly. If your ingredients are too cold, the yeast may not activate properly, affecting the rise of the dough.
In a separate, larger mixing bowl, combine the flour, instant yeast, granulated sugar, and salt. Mix well so that the dry ingredients are evenly distributed. It’s important to use instant yeast for this recipe, as it doesn’t require proofing in warm water like active dry yeast. Instant yeast can be directly added to dry ingredients without needing to be dissolved.
Once the dry ingredients are well mixed, pour the wet mixture into the dry mixture. Stir with a spatula until no dry flour remains visible. The dough should come together into a shaggy, sticky mass at this point. Scrape any remaining flour from the sides of the bowl to ensure everything is combined.
2. Knead the Dough: Transfer the dough to a clean, dry surface, and knead it for about 5 minutes until it becomes smooth and elastic. Unlike many doughs, this one benefits from hand kneading because of its high fat content from the butter and milk. The dough will be a bit soft, but it should eventually form a smooth ball.
Kneading is an essential step in the process, as it helps develop the gluten in the dough, ensuring the rolls are soft and chewy. If the dough sticks to your hands, you can lightly dust your hands with flour, but avoid adding too much flour, as this could make the dough tough.
3. Proof the Dough (First Rise): Once the dough has been kneaded, transfer it back into the mixing bowl and lightly grease the dough ball with vegetable oil. This will prevent the dough from drying out during the first rise. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise at room temperature for about 1 hour, or until it doubles in size.
If you have more time, you can also refrigerate the dough overnight to slow down the rise, which will result in a more developed flavor. Just be sure to let the dough come to room temperature before proceeding to the next step.
4. Shape the Lemon Rolls (Second Rise): Once the dough has doubled in size, pour it out onto a floured surface. Roll the dough into a rectangle about 20×14 inches in size. The key to making perfectly sized rolls is getting the dough to an even thickness throughout, so be sure to use even pressure with your rolling pin.
Gently spread the softened butter evenly over the entire surface of the dough. You can use a spatula to spread the butter or your hands to evenly coat the dough. Next, whisk together the granulated sugar, 2 tablespoons of lemon zest, and vanilla extract until well-combined. Sprinkle this mixture evenly over the buttered dough. The lemon zest will provide the tangy citrus flavor that makes these rolls special.
Carefully roll the dough tightly into a log, making sure to pinch the edges at the end to seal it. Once rolled, use a knife or bench scraper to cut the dough into 12 equal pieces, each about 1.5 inches wide.
Place the rolls into a greased 9×13-inch casserole pan, making sure to arrange them closely together. Cover the pan with plastic wrap or seal it in a large Ziploc bag to prevent the dough from drying out. Let the rolls rise again for about 1 hour, or until they have doubled in size. This is the second rise, and it’s crucial to allow enough time for the dough to puff up.
5. Bake the Lemon Rolls: Preheat your oven to 375°F (190°C). Once the rolls have risen, evenly sprinkle the remaining lemon zest over the tops of the rolls. Bake the rolls for 20-25 minutes, or until they are golden brown on top and cooked through. If the rolls are browning too quickly, you can cover the pan loosely with aluminum foil halfway through baking.
Once baked, let the rolls cool in the pan for about 10 minutes before serving. This gives the rolls time to set and makes them easier to frost.
6. Make the Cream Cheese Icing: While the rolls are cooling, prepare the cream cheese icing. In a medium-sized mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until smooth and creamy. Add the confectioners’ sugar and lemon juice, then continue to beat until the icing is light and fluffy. For extra lemon flavor, you can also add a bit of lemon zest to the icing.
Once the rolls have cooled slightly, spread the cream cheese icing generously over the top of each roll. If desired, sprinkle extra lemon zest on top for a burst of citrus flavor and visual appeal.
Notes
1. Use Room Temperature Ingredients: When baking, it’s crucial to use room temperature ingredients, particularly for the dough. Cold milk, butter, or eggs can affect the yeast’s ability to rise and may lead to dense rolls. Let your ingredients sit out for at least 30-60 minutes before you begin.
2. Don’t Rush the Rising: Allowing your dough to rise properly is key to achieving soft and fluffy rolls. Be patient during both the first and second rise stages, as the yeast needs time to work its magic and make the dough light and airy. If you’re in a rush, you can place the dough in a warm, draft-free area to speed up the process, but avoid overbaking the rolls as they will lose their tenderness.
3. Don’t Overbake: It’s easy to overbake sweet rolls, especially when they’re golden brown on top. Keep an eye on them in the oven and remove them once they are lightly golden. Overbaking will result in dry rolls.
4. Substitute for Different Tastes: While this recipe calls for lemon, you can easily swap the lemon zest and juice with orange for a sweet orange roll variation. Just make sure to keep the ratios the same.
- Prep Time: 1 hour 40 minutes
- Cook Time: 25 minutes
For those just starting their baking journey, I know the process of making dough can seem intimidating. But don’t worry! This recipe uses basic ingredients and simple methods that will guide you every step of the way. It also provides a delicious and impressive result without the need for advanced techniques or special equipment. Plus, the flexibility of this recipe allows you to adjust ingredients to suit your preferences, making it an excellent choice for beginners.
In this article, we will walk through the ingredients, step-by-step instructions, and tips to help ensure your lemon sweet rolls turn out perfectly. Whether you’re looking to make them for a weekend brunch or as a special treat for yourself, these rolls are sure to impress.
Ingredients and Preparation
Before you begin, gather all the ingredients needed for the dough, filling, and cream cheese icing. Be sure to read through the entire recipe before you start to ensure everything is ready and you understand the process.
For the Dough:
- 180 grams of milk (¾ cup), at room temperature
- 30 grams of butter, melted
- 1 egg, at room temperature
- 375 grams of all-purpose flour (3 cups)
- 5 grams of instant yeast (1 + ½ teaspoons)
- 40 grams of granulated sugar (2 tablespoons)
- 3 grams of salt (½ teaspoon)
- Vegetable oil (for greasing the dough)
For the Lemon Sugar Filling:
- 60 grams of butter (¼ cup), softened to room temperature
- 100 grams of granulated sugar (½ cup)
- 3 tablespoons of lemon zest (from approximately 3 lemons), divided
- 1 teaspoon of vanilla extract
For the Cream Cheese Icing:
- ½ cup of cream cheese, softened at room temperature
- ½ cup of confectioners’ sugar
- 1 tablespoon of lemon juice
- 1 tablespoon of lemon zest (optional, to sprinkle on top)
Step-by-Step Instructions
1. Prepare the Dough: Begin by preparing the dough. In a medium-sized mixing bowl, whisk together the milk, melted butter, and egg until smooth and well-combined. The milk should be at room temperature to ensure the yeast activates properly. If your ingredients are too cold, the yeast may not activate properly, affecting the rise of the dough.
In a separate, larger mixing bowl, combine the flour, instant yeast, granulated sugar, and salt. Mix well so that the dry ingredients are evenly distributed. It’s important to use instant yeast for this recipe, as it doesn’t require proofing in warm water like active dry yeast. Instant yeast can be directly added to dry ingredients without needing to be dissolved.
Once the dry ingredients are well mixed, pour the wet mixture into the dry mixture. Stir with a spatula until no dry flour remains visible. The dough should come together into a shaggy, sticky mass at this point. Scrape any remaining flour from the sides of the bowl to ensure everything is combined.
2. Knead the Dough: Transfer the dough to a clean, dry surface, and knead it for about 5 minutes until it becomes smooth and elastic. Unlike many doughs, this one benefits from hand kneading because of its high fat content from the butter and milk. The dough will be a bit soft, but it should eventually form a smooth ball.
Kneading is an essential step in the process, as it helps develop the gluten in the dough, ensuring the rolls are soft and chewy. If the dough sticks to your hands, you can lightly dust your hands with flour, but avoid adding too much flour, as this could make the dough tough.
3. Proof the Dough (First Rise): Once the dough has been kneaded, transfer it back into the mixing bowl and lightly grease the dough ball with vegetable oil. This will prevent the dough from drying out during the first rise. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise at room temperature for about 1 hour, or until it doubles in size.
If you have more time, you can also refrigerate the dough overnight to slow down the rise, which will result in a more developed flavor. Just be sure to let the dough come to room temperature before proceeding to the next step.
4. Shape the Lemon Rolls (Second Rise): Once the dough has doubled in size, pour it out onto a floured surface. Roll the dough into a rectangle about 20×14 inches in size. The key to making perfectly sized rolls is getting the dough to an even thickness throughout, so be sure to use even pressure with your rolling pin.
Gently spread the softened butter evenly over the entire surface of the dough. You can use a spatula to spread the butter or your hands to evenly coat the dough. Next, whisk together the granulated sugar, 2 tablespoons of lemon zest, and vanilla extract until well-combined. Sprinkle this mixture evenly over the buttered dough. The lemon zest will provide the tangy citrus flavor that makes these rolls special.
Carefully roll the dough tightly into a log, making sure to pinch the edges at the end to seal it. Once rolled, use a knife or bench scraper to cut the dough into 12 equal pieces, each about 1.5 inches wide.
Place the rolls into a greased 9×13-inch casserole pan, making sure to arrange them closely together. Cover the pan with plastic wrap or seal it in a large Ziploc bag to prevent the dough from drying out. Let the rolls rise again for about 1 hour, or until they have doubled in size. This is the second rise, and it’s crucial to allow enough time for the dough to puff up.
5. Bake the Lemon Rolls: Preheat your oven to 375°F (190°C). Once the rolls have risen, evenly sprinkle the remaining lemon zest over the tops of the rolls. Bake the rolls for 20-25 minutes, or until they are golden brown on top and cooked through. If the rolls are browning too quickly, you can cover the pan loosely with aluminum foil halfway through baking.
Once baked, let the rolls cool in the pan for about 10 minutes before serving. This gives the rolls time to set and makes them easier to frost.
6. Make the Cream Cheese Icing: While the rolls are cooling, prepare the cream cheese icing. In a medium-sized mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until smooth and creamy. Add the confectioners’ sugar and lemon juice, then continue to beat until the icing is light and fluffy. For extra lemon flavor, you can also add a bit of lemon zest to the icing.
Once the rolls have cooled slightly, spread the cream cheese icing generously over the top of each roll. If desired, sprinkle extra lemon zest on top for a burst of citrus flavor and visual appeal.
Beginner Tips and Notes
1. Use Room Temperature Ingredients: When baking, it’s crucial to use room temperature ingredients, particularly for the dough. Cold milk, butter, or eggs can affect the yeast’s ability to rise and may lead to dense rolls. Let your ingredients sit out for at least 30-60 minutes before you begin.
2. Don’t Rush the Rising: Allowing your dough to rise properly is key to achieving soft and fluffy rolls. Be patient during both the first and second rise stages, as the yeast needs time to work its magic and make the dough light and airy. If you’re in a rush, you can place the dough in a warm, draft-free area to speed up the process, but avoid overbaking the rolls as they will lose their tenderness.
3. Don’t Overbake: It’s easy to overbake sweet rolls, especially when they’re golden brown on top. Keep an eye on them in the oven and remove them once they are lightly golden. Overbaking will result in dry rolls.
4. Substitute for Different Tastes: While this recipe calls for lemon, you can easily swap the lemon zest and juice with orange for a sweet orange roll variation. Just make sure to keep the ratios the same.
Serving Suggestions
These lemon sweet rolls are delicious on their own, but you can enhance the experience with a few complementary sides and beverages. Here are some ideas:
- Coffee or Tea: The citrus notes of the lemon pair beautifully with a hot cup of coffee or tea. Try serving these rolls with a light herbal tea or a freshly brewed espresso for an extra treat.
- Fresh Fruit: A side of fresh berries or citrus slices can complement the tangy flavor of the rolls.
- Light Salad: For a balanced brunch, serve these rolls with a simple green salad drizzled with a light vinaigrette. The refreshing salad will cut through the sweetness and provide contrast.
Engaging with Your Readers
Now that you’ve mastered this recipe, I encourage you to give it a try! Baking is a rewarding and enjoyable experience, and these lemon sweet rolls are the perfect beginner-friendly recipe to build your confidence in the kitchen.
Once you’ve made these rolls, don’t forget to share your results in the comments below. I’d love to hear about any variations you made or your favorite part of the process. If you’re looking for more tips or have questions about the recipe, feel free to ask. Happy baking!