Description
Crispy-edged, chewy lemon rolls with a tangy cream cheese icing, perfect for warm breakfasts. Buttery dough infused with fresh lemon zest and a hint of vanilla makes these addictive golden treats
Ingredients
1 cup whole milk
½ cup granulated sugar
1 package (2 ¼ teaspoons) active dry yeast
3 large eggs
½ cup (1 stick) unsalted butter (melted and cooled)
1 teaspoon vanilla essence
Zest of 1 lemon (approx. 1 tablespoon)
4 ½ cups all-purpose flour
1 teaspoon kosher salt
¾ cup granulated sugar (filling)
1 tablespoon lemon zest (filling)
1 cup unsalted butter (softened, for filling)
4 ounces cream cheese (room temperature, for icing)
½ cup powdered sugar
Zest of ½ lemon (for icing)
1 teaspoon lemon juice (for icing)
Instructions
Preheat oven to 375°F (190°C)
Warm milk to 115–120°F, dissolve yeast and ¼ cup sugar. Let rest 8-10 minutes until bubbly
In stand mixer, combine ½ cup warm milk, eggs, melted butter, vanilla, lemon zest, and remaining ¼ cup sugar
Add flour and salt to dough. Knead on medium speed 7-10 minutes until smooth and elastic
Cover and let rise in warm place 1 hour (doubled in size)
Roll dough to 1/8-inch thickness. Brush with softened butter and sprinkle with sugar + lemon zest
Cut into 12 equal pieces (crescent shapes)
Place on baking sheet, let rise 15 minutes
Bake 30 minutes until golden brown
Mix icing: Combine cream cheese, ½ cup powdered sugar, lemon zest, and juice. Spread warm rolls
Store in airtight container up to 2 days
Notes
Use non-dairy butter substitute if vegan
Spray baked rolls with egg wash (egg + water) for extra glossy crust
Freeze shaped rolls on baking sheet before baking—freeze solid then store in ziplock bags
- Prep Time: 30
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 38g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg