Description
These Sticky Lemon Rolls with Lemon Cream Cheese Glaze are a delightful twist on classic cinnamon rolls, featuring a zesty, buttery lemon filling and a creamy, tangy glaze. Soft, sweet, and bursting with fresh lemon flavor, they make a perfect treat for breakfast, brunch, or dessert.
Ingredients
Scale
Dough
- 2 1/2 teaspoons active dry yeast
- 3/4 cup milk (warmed to about 100°F)
- 1/2 cup salted butter (softened at room temperature)
- 2 large eggs
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 small lemon (zested)
- 4 cups all-purpose flour
- 1/8 teaspoon salt
- 1/4 teaspoon nutmeg
Sticky Lemon Filling
- 1 cup granulated sugar
- 1 lemon (zested)
- 4 tablespoons salted butter (softened at room temperature)
- 1/4 cup fresh lemon juice
Lemon Cream Cheese Glaze
- 1 small lemon (zested and juiced)
- 4 ounces cream cheese (softened)
- 1 cup powdered sugar
- 2 Tablespoons milk
Instructions
- Prepare the Dough: In the bowl of a stand mixer, sprinkle yeast over warmed milk and let it sit for a few minutes until foamy. Using the paddle attachment on low speed, combine softened butter, eggs, sugar, vanilla extract, lemon zest, and 1 cup of flour into the milk and yeast mixture. Add salt and nutmeg, then gradually stir in remaining flour to form a soft yet sticky dough.
- Knead the Dough: Switch to the dough hook and knead the dough at low speed for about 5 minutes, until smooth and stretchy.
- First Rise: Lightly grease a large bowl, place the dough inside, cover, and let it rest until doubled in size.
- Make Sticky Lemon Filling: While the dough rises, mix sugar and lemon zest in a medium bowl. Add softened butter and beat with a hand mixer until creamy. Slowly add lemon juice and whip until well combined. Refrigerate for at least 30 minutes until ready to assemble.
- Assemble Rolls: Lightly grease a 13×9-inch baking dish. On a lightly floured surface, pat the risen dough into a 10 x 15 inch rectangle. Spread the lemon filling evenly over the dough. Roll tightly from the long edge, stretching the dough as you roll to keep the filling inside. Cut into 12 even rolls and place in the prepared baking dish.
- Second Rise: Cover the rolls with a towel and let them rise for 1 hour or until doubled and puffy.
- Bake the Rolls: Preheat oven to 350°F (175°C). Bake the rolls for 30 to 35 minutes until golden brown.
- Prepare Lemon Cream Cheese Glaze: While baking, beat together lemon juice and softened cream cheese in a small bowl until light and fluffy. Add powdered sugar and milk, blending until smooth and creamy. Reserve lemon zest for garnish.
- Glaze and Serve: When rolls are out of the oven, drizzle them with the cream cheese glaze and sprinkle reserved lemon zest on top. Let cool at least 10 minutes before serving. Serve warm and enjoy!
Notes
- Make sure milk is warmed to about 100°F to activate the yeast without killing it.
- Do not over-flour the dough; it should remain sticky for softness.
- Chilling the lemon filling helps it maintain consistency when spreading.
- Allow rolls to cool slightly before glazing to prevent the cream cheese glaze from melting completely.
- These rolls freeze well — freeze before baking or after baking and thaw before serving.
