Lemon Rolls
Servings 12 rolls
Ingredients
**For the Lemon Rolls:**
- 1 ¼ cups 300 ml whole milk, warmed to about 110 degrees Fahrenheit
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated white sugar to bloom the yeast
- 4 ¾ cups 593 g all-purpose flour, spooned and leveled
- 1 ½ teaspoons salt
- 2 tablespoons 25 g granulated white sugar
- 2 eggs whisked
- ½ cup 112 g unsalted butter, very softened
- ½ tablespoon vanilla extract
- 2 tablespoons 20 g lemon zest (from about 2 lemons)
**For the Lemon Filling:**
- ½ cup 112 g unsalted butter, very softened
- ½ cup 110 g brown sugar
- ½ cup 100 g granulated white sugar
- 2 tablespoons 20 g lemon zest (from about 2 lemons)
- 2 tablespoons 30 ml fresh lemon juice
- ¼ teaspoon salt
- ¼ cup 60 ml heavy cream (for pouring in between the rolls)
**For the Lemon Cream Cheese Frosting:**
- ¼ cup 56 g unsalted butter, softened
- 4 oz 113 g cream cheese, cold
- ¾ cup 97 g powdered sugar
- ½ tablespoon 5 g lemon zest (from about ½ lemon)
- ½ tablespoon fresh lemon juice
Instructions
**For the Lemon Rolls:**
- Start by blooming your yeast. Mix the active dry yeast, sugar, and warm milk together, and let it sit for 10 minutes.
- In a large bowl or stand mixer with a whisk attachment, combine the flour, salt, and sugar.
- Add the whisked eggs, vanilla, lemon zest, and softened butter to the dry ingredients, and mix well.
- Pour in the yeast mixture and knead the dough until it forms a ball and springs back when pressed.
- Let the dough rise in a warm place for 1-1 ½ hours, until doubled in size.
**For the Lemon Filling:**
- While the dough rises, mix together the softened butter, brown sugar, white sugar, lemon zest, lemon juice, and salt in a small bowl.
**Assembling and Baking the Lemon Rolls:**
- Roll out the dough into a rectangle, spread the filling over it, and roll it up tightly.
- Cut the dough into rolls, place them in a greased casserole dish, and let them proof until doubled in size.
- Bake the rolls at 350 degrees Fahrenheit for 20-25 minutes, until golden brown.
**For the Lemon Cream Cheese Frosting:**
- While the rolls bake, make the frosting by mixing together the softened butter, cream cheese, powdered sugar, lemon zest, and lemon juice until fluffy.
- Once the rolls are baked and slightly cooled, generously spread the cream cheese frosting over the top. Then, dig in and enjoy the irresistible lemony goodness!