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Lemon Rolls with Lemon Cream Cheese Frosting Recipe

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★★★★★

4.6 from 68 reviews

These delicious Lemon Rolls are soft, fluffy, and bursting with fresh lemon flavor. Featuring a tender yeast dough infused with lemon zest, filled with a buttery lemon sugar filling, and topped with a luscious lemon cream cheese frosting, these rolls are perfect for breakfast, brunch, or a sweet treat any time of day.

Ingredients

Scale

For the Lemon Rolls

  • 1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees
  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated white sugar (to bloom the yeast)
  • 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp salt
  • 2 tbsp (25 g) granulated white sugar
  • 2 eggs, whisked
  • 1/2 cup (112 g) unsalted butter, very softened
  • 1/2 tbsp vanilla extract
  • 2 tbsp (20 g) lemon zest (about 2 lemons zested)

For the Lemon Filling

  • 1/2 cup (112 g) unsalted butter, very softened
  • 1/2 cup (110 g) brown sugar
  • 1/2 cup (100 g) granulated white sugar
  • 2 tbsp (20 g) lemon zest (about 2 lemons zested)
  • 2 tbsp (30 ml) fresh lemon juice
  • 1/4 tsp salt
  • 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)

For the Lemon Cream Cheese Frosting

  • 1/4 cup (56 g) unsalted butter, softened
  • 4 oz (113 g) cream cheese, cold
  • 3/4 cup (97 g) powdered sugar
  • 1/2 tbsp (5 g) lemon zest (about 1/2 lemon zested)
  • 1/2 tbsp fresh lemon juice

Instructions

  1. Bloom the Yeast: In a small bowl, combine 2 1/4 tsp active dry yeast, 1 tsp sugar, and 1 1/4 cups warm milk (about 110°F). Let sit for 10 minutes until frothy and activated.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a whisk attachment, combine 4 3/4 cups all-purpose flour, 1 1/2 tsp salt, and 2 tbsp granulated sugar. Whisk to combine well.
  3. Add Wet Ingredients: To the dry mixture, add 2 whisked eggs, 1/2 tbsp vanilla extract, 2 tbsp lemon zest, and 1/2 cup softened unsalted butter. Mix until combined.
  4. Add Yeast Mixture and Knead: Pour in the yeast mixture and mix until blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until a smooth, elastic dough forms that pulls away from the bowl and springs back when pressed.
  5. First Rise: Form the dough into a ball and place it in a large greased bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  6. Prepare the Filling: While the dough rises, mix together 1/2 cup softened unsalted butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 2 tbsp lemon zest, 2 tbsp fresh lemon juice, and 1/4 tsp salt in a small bowl until well combined.
  7. Roll Out Dough: Once risen, punch down the dough to release air. On a lightly floured surface, roll it out into approximately an 18×12 inch rectangle about 1/4 inch thick.
  8. Spread Filling: Evenly spread the prepared lemon filling over the rolled dough using an offset spatula.
  9. Form Rolls: Roll the dough tightly from the edge closest to you, forming a long log. Trim the ends to even out the roll, then cut into 12 equal rolls about 1 1/2 inches wide, using unflavored floss or a sharp knife.
  10. Second Rise (Proof): Grease a 9×13 inch casserole dish and place the rolls inside. Pour 1/4 cup room temperature heavy cream between the rolls. Cover with plastic wrap and let proof in a warm spot for about 1 hour, or until doubled in size.
  11. Preheat Oven: About 15 minutes before the rolls finish proofing, preheat oven to 350°F (177°C).
  12. Bake: Bake the rolls for 20-25 minutes until golden brown on top.
  13. Make Frosting: While rolls bake, beat 1/4 cup softened unsalted butter in a medium bowl on high speed until pale and fluffy. Add 4 oz cold cream cheese and mix on medium speed until combined. Gradually sift in 3/4 cup powdered sugar and mix on low until smooth. Stir in 1/2 tbsp lemon zest and 1/2 tbsp fresh lemon juice, mixing on low then high speed until light and fluffy.
  14. Frost and Serve: Allow baked rolls to cool for 5 minutes, then generously spread the lemon cream cheese frosting over the warm rolls. Serve and enjoy!

Notes

  • Warm the milk to about 110°F to properly activate the yeast without killing it.
  • If your kitchen is cold, use your oven with the light on as a proofing spot to help the dough rise.
  • Using an offset spatula helps spread the filling evenly without tearing the dough.
  • Cutting rolls with unflavored floss or a sharp serrated knife prevents squishing the rolls.
  • Pouring heavy cream between the rolls keeps them moist and tender during baking.
  • The frosting can be made ahead and refrigerated; bring to room temperature and re-whip before spreading.
  • These rolls are best enjoyed fresh but can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.

Keywords: lemon rolls, lemon pastry, lemon cream cheese frosting, homemade rolls, sweet rolls, breakfast rolls, lemon dessert

Find it online: https://hannahdelgado.com/lemon-rolls-with-lemon-cream-cheese-frosting-recipe/