If you’re searching for the perfect combination of tangy citrus flavors and soft, pillowy dough, Lemon Sweet Rolls are your answer. With their zesty filling, rich cream cheese glaze, and buttery softness, these rolls are bound to become your new favorite treat. Whether for a weekend breakfast, a family gathering, or just because you love lemons, this recipe is guaranteed to brighten your day.

Ingredients for Lemon Sweet Rolls

Below is everything you’ll need for this citrusy delight, organized into three parts: dough, filling, and glaze.

For the Dough:

Ingredient	Quantity	Notes
Whole milk	1 ½ cups, warmed to 110°F	Essential for activating the yeast.
Instant yeast	2 ¼ tsp (1 packet)	Use active dry yeast as an alternative.
Egg	1 large	Room temperature for better mixing.
Granulated sugar	3 tbsp	Adds sweetness to the dough.
Lemon zest	2 tsp	Freshly grated for flavor.
Salt	½ tsp	Balances sweetness.
Unsalted butter	3 tbsp, melted	Adds richness to the dough.
Bread flour	3½ to 4¼ cups	All-purpose flour works too.
Olive oil or butter	For greasing the bowl	Prevents dough from sticking.

For the Filling:

Ingredient	Quantity	Notes
Granulated sugar	¾ cup	Sweetens the filling.
Lemon zest	1½ tbsp	Packed, about 2 large lemons.
Unsalted butter	5 tbsp, softened	Helps the filling adhere to the dough.

For the Glaze:

Ingredient	Quantity	Notes
Cream cheese	4 oz, softened	Full-fat for a rich glaze.
Unsalted butter	2 tbsp, softened	Blends smoothly with cream cheese.
Powdered sugar	1 ¼ cups	Adjust to achieve desired consistency.
Salt	Pinch	Enhances sweetness.
Lemon juice	2 tbsp (from 1 large lemon)	Freshly squeezed for tang.

Step-by-Step Instructions

1. Prepare the Dough

1. Mix the Wet Ingredients:
   In the bowl of a stand mixer, combine warmed milk, yeast, egg, sugar, lemon zest, melted butter, and salt. Whisk until the mixture is foamy. This step ensures the yeast is activated and ready to work its magic.
2. Add the Flour:
   Slowly add flour and knead using a dough hook for 3 minutes. If mixing by hand, stir until a dough forms, then knead on a floured surface for 5 minutes. The dough should be slightly tacky but not sticky.
3. Let the Dough Rise:
   Lightly grease a bowl with olive oil, place the dough inside, and cover it with plastic wrap. Allow it to rise in a warm spot for about an hour or until it doubles in size.

2. Roll and Fill the Dough

1. Roll the Dough:
   After the dough has risen, turn it out onto a floured surface and roll it into a 16×12-inch rectangle using a floured rolling pin.
2. Prepare the Filling:
   In a bowl, mix sugar and lemon zest. Spread softened butter evenly over the dough and sprinkle the lemon-sugar mixture on top.
3. Shape the Rolls:
   Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed, then cut the log into 12 equal pieces.
4. Arrange in the Baking Dish:
   Grease a 9×13-inch baking dish with butter and place the rolls inside, leaving a little space between each one. Cover and let them rise for another 45–60 minutes.

3. Bake the Rolls

1. Preheat the Oven:
   Heat your oven to 350°F while the rolls complete their second rise.
2. Bake Until Golden:
   Brush the tops with melted butter and bake for 28–30 minutes. If the tops brown too quickly, tent with foil to avoid over-browning.

4. Make the Glaze

1. Beat the Ingredients:
   In a mixing bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, salt, and lemon juice, adjusting the consistency as needed.
2. Glaze the Rolls:
   Once the rolls are out of the oven, drizzle the glaze over them while they’re still warm. Garnish with lemon slices and zest for a decorative touch.

Tips for the Perfect Lemon Sweet Rolls

1. Use Fresh Lemons:
   Freshly squeezed lemon juice and zest make a significant difference in flavor. Avoid bottled lemon juice.
2. Keep Ingredients at Room Temperature:
   Allow the egg and butter to reach room temperature for smoother mixing.
3. Don’t Over-Flour the Dough:
   Add flour gradually until the dough is just tacky. Too much flour can make the rolls dense.
4. Be Patient with Rising:
   Proper rising times are crucial for soft, fluffy rolls. Use a warm, draft-free spot for the best results.

Storing and Reheating

• Refrigerator: Store leftovers in an airtight container for 2–3 days.
• Freezer: Freeze baked rolls for up to a month. Thaw and reheat in the oven at 300°F.
• Reheating: Microwave rolls for 20–30 seconds to soften the dough and glaze.

FAQs About Lemon Sweet Rolls

1. Can I use all-purpose flour instead of bread flour?
Yes! Bread flour creates a chewier texture, but all-purpose flour works just as well.

2. Can I prepare the rolls ahead of time?
Absolutely! Prepare the rolls up to the second rise, then refrigerate or freeze them. Bring to room temperature before baking.

3. What if I don’t have a stand mixer?
You can knead the dough by hand for about 5–7 minutes until it’s smooth and elastic.

4. How can I make the glaze thicker?
Add more powdered sugar to achieve a thicker consistency.

5. Can I use margarine instead of butter?
While margarine can work, butter provides a richer flavor that complements the lemon.

6. Why didn’t my rolls rise?
Ensure your yeast is fresh and the milk is not too hot (above 110°F). Yeast is sensitive to heat and can die if exposed to high temperatures.

Conclusion

Making Lemon Sweet Rolls is not just about baking—it’s about bringing joy to your kitchen and those who get to enjoy these fluffy, citrus-infused delights. Whether served warm from the oven or reheated for a quick treat, these rolls will brighten any day. So grab your lemons, roll up your sleeves, and let the zesting begin!

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