Description
These Lemon Sweet Rolls are soft, fluffy, and filled with sweet-tart lemon zest and sugar, then topped with a tangy lemon glaze. A bright and citrusy twist on traditional cinnamon rolls, they're perfect for spring brunches, holidays, or anytime you crave a zesty, comforting treat. Easy to make and full of flavor, they’ll quickly become a household favorite.
Ingredients
- 4 cups all-purpose flour
- 2¼ tsp active dry yeast
- 1 cup whole milk (warmed)
- ½ cup granulated sugar (divided)
- 6 tbsp unsalted butter (melted)
- 2 large eggs
- ½ tsp salt
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- ¾ cup powdered sugar
- 2 tbsp cream cheese (optional, for glaze)
Instructions
- Warm the milk and mix with yeast and 1 tbsp sugar. Let sit until foamy (5–10 mins).
- In a large bowl, mix eggs, melted butter, remaining sugar, salt, and foamy yeast. Add flour gradually until a soft dough forms.
- Knead dough for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- Meanwhile, make the filling: Mix softened butter with lemon zest and a bit of sugar until combined.
- Roll dough into a rectangle, spread lemon filling evenly, and roll tightly into a log. Slice into 12 even rolls.
- Place rolls into a greased baking dish. Cover and let rise again for 30–45 minutes.
- Bake at 350°F (175°C) for 20–25 minutes or until golden brown.
- While baking, make the glaze: Whisk powdered sugar, lemon juice, and cream cheese (if using) until smooth.
- Drizzle glaze over warm rolls and serve.
Notes
- Use fresh lemons for best flavor.
- Cream cheese in the glaze adds richness and tang.
- Rolls can be assembled the night before and baked in the morning.
- Add blueberries or swap in orange zest for variations.
- If using instant yeast, skip proofing and mix with dry ingredients.
