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Lemon Rolls

Course Breakfast, Dessert, Snack
Prep Time 30 minutes
Cook Time 20 minutes
Proofing Time 2 hours 30 minutes
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!