Lemon Rolls with Cream Cheese Frosting
These lemon rolls are soft and fluffy and filled with a gooey lemon sugar filling and lemon curd to balance the sweetness! These pillowy rolls are also topped with a lemon cream cheese frosting and are sure to be your next obsession!
Ingredients
Dough
- 5 tbsp unsalted butter
- 3 3/4 cups all-purpose flour
- zest of 1 lemon
- 2 large eggs
- 1 packet instant yeast
- 1 cup warm milk 115-120 degrees F
- 1 1/2 tsp salt
- 2/3 cup white sugar
Lemon Sugar Filling
- 1 cup white sugar
- 1/3 cup unsalted butter
- zest of 2 lemons
Lemon Cream Cheese Frosting
- 3 oz cream cheese softened
- 5 tbsp unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 3 tbsp lemon juice can add extra lemon zest too!
Optional: add lemon curd to the inside of rolls before baking!
Instructions
- Firstly, make sure you have room temperature ingredients before starting this recipe! In a large bowl, combine warm milk with instant yeast and let sit for 5-10 minutes until foamy. Add in your eggs and whisk until smooth. T
- In a separate bowl, combine the sugar and lemon zest with your hands until fragrant. Add in your melted butter to the sugar and mix well. Add the sugar mixture into the yeast mixture and whisk until well combined.
- Lastly, add in the flour and salt and whisk until a shaggy ball forms. Cover with a damp towel and let the dough rise for 30 minutes. A warm environment works best, like by a window or under kitchen lights.
- On a lightly floured surface, use a rolling pin to roll dough into a large rectangle. Spread the softened butter on and then the lemon zest and sugar mixture on top. Roll the dough up into a tight log and pinch the seams. Use a very sharp knife to cut rolls into 12 pieces. A serrated knife will work best and make the rolls retain their shape! You could also use unflavored dental floss in that is easier.
- Place them on a greased baking dish and cover and start the second rise for 30 minutes. This is optional but I like to swirl lemon curd on top using a piping bag before baking. Transfer the rolls to a baking pan, I like to use a round cake pan or a 9x13 glass pan for these. Make sure to use nonstick spray or butter to make sure they don't stick!
- Preheat oven to 350 F then bake the lemon rolls for 10 minutes. This is optional but I like to add 3/4 cup of heavy cream over the top after the first 10 minutes for extra fluffy rolls. Then place then back in and bake for another 28-30 minutes.
- Then place then back in and bake for another 28-30 minutes. They should be golden brown on the edges but slightly soft in the centers! While the rolls cool, make the make the lemon cream cheese frosting.
- In a medium bowl, beat the softened cream cheese and butter until light and fluffy. Then add powdered sugar, lemon juice, and vanilla until fluffy. I like to add the sugar in 1/2 cup at a time to adjust sweetness level. While the rolls are slightly warm, spread the lemon cream cheese glaze evenly with an offset spatula and enjoy warm!