Lemon Sweet Roll Recipe
This lemon sweet roll recipe is made with an enriched dough that is packed with lemon flavor and glazed with a cream cheese icing for tangy sweet perfection.
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This lemon sweet roll recipe is an enriched sweet bread dough that’s rolled with a lemon sugar filling and topped with a cream cheese glaze. and is perfect for any breakfast or brunch. The result is a deliciously soft, sweet roll full of lemon flavor, perfect for any breakfast or brunch.
How to make lemon sweet rolls
The most time-consuming part of this recipe is kneading the bread dough and waiting for it to rise. This can all be done ahead of time and placed in the refrigerator until you are ready to make them.
Once the dough is ready, roll it out, spread the top with melted butter, sugar, and lemon zest. Roll them up, slice into one-inch pinwheels, place them in a baking dish, and bake. The finished rolls are then topped with a cream cheese glaze and additional lemon zest.
Recipe Substitutions
- Sweet bread dough: If you can find a pre-made sweet dough in your local grocery store, you can substitute it instead of making it yourself. Although making the bread dough with fresh lemon juice and lemon zest will give the best flavor.
- Yeast: I use a quick-acting dry yeast for this recipe that proofs for about 10 minutes. You can use any yeast; follow the instructions on the packet for the best results.
- Fresh lemons: For the best results, use freshly squeezed lemon juice and the zest. In a pinch, using bottled lemon juice will work, but it won’t give the same flavor.
- Cream cheese glaze: You can replace the cream cheese in the glaze recipe with butter if you prefer. It will still taste good. Adding extra lemon juice to the glaze will amplify the lemon flavor for anyone who loves lemon.
- Sugar: If you are trying to cut back on sugar, you can omit it from the dough. If you omit the sugar, I would suggest trying to swap it out for extra lemon & zest for added flavor.
Can you make this lemon sweet roll recipe ahead of time?
Yes, this is a perfect make-ahead recipe, especially since these are perfect for an early-morning breakfast or brunch. Prepare the rolls per the recipe instructions, then place the raw rolls in the baking dish, cover tightly with plastic wrap or foil, and refrigerate until ready to bake. These rolls come out great if prepared the night before and baked in the morning.
Another option is to make the dough in advance and refrigerate it for a few days or keep it frozen for a couple of months. This way, when you want to make these sweet rolls, you already have the dough ready.
Lemon sweet roll recipe tips
- Use freshly squeezed lemon juice and zest.
- Bread flour will make the softest rolls.
- Knead the dough for at least 8-10 minutes.
- Use real unsalted butter for the dough, filling, and glaze.
- Bake at 350 degrees F. for an even bake; if baked at a higher temperature, it can brown the outside while the inside is still doughy.
How to store this lemon sweet roll recipe
Since the glaze has cream cheese, cover and store any leftover glazed sweet rolls airtight in the refrigerator for up to a few days.
Can you freeze the baked sweet rolls?
Yes, you can freeze the baked lemon sweet rolls. I would recommend freezing them without the glaze. Wrap the baked and cooled rolls airtight, and freeze for a couple of months. Once you defrost and warm them, it is best to frost with freshly made glaze.
You may need
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Large Casserole Dish with Cover
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Lemon Sweet Roll Recipe
INGREDIENTS
Bread dough
- 1 packet dry active yeast
- 1/2 cup warm water
- 1 tbsp granulated sugar (for the Yeast)
- 3-4 cups Bread flour (or all-purpose flour)
- 2 tsp salt
- 3/4 cup granulated sugar (to add to the flour)
- 2 tsp lemon zest
- 1/2 cup whole milk
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup butter
- 1 large egg
Filling
- 1/2 stick melted butter
- 1 cup sugar
- 1 tbsp lemon zest
Glaze
- 4 oz cream cheese
- 2 tbsp butter
- 1/4 cup heavy cream
- 2-3 cups confectioners sugar
- 1 tsp vanilla
- dash salt
Instructions
Proof the yeast
- In a large bowl, add the sugar and dry yeast. Pour the warm water over the dry yeast and sugar, and whisk it well.
- Let the warm mixture sit for about 10 minutes or until it becomes frothy.
For the dough
- In a medium bowl, whisk together 1 cup of the flour, salt, lemon zest, and remaining sugar.
- In a large measuring cup or bowl, add warm milk, lemon juice, melted butter, and eggs, whisking them well.
- Pour the wet ingredients into the frothy mixture, then add the dry ingredients and begin to mix.
- Add the remaining flour 1/2 cup at a time until it forms a dough. Once the dough comes together and doesn't stick to your fingers, place it on a lightly foured surface and begin to knead.
- Knead the dough for 8-10 minutes by hand or with a stand mixer using the dough attachment until the dough is soft and springy.
- Place the kneaded dough in a large bowl and cover to let it rise until doubled in size, about 45 minutes.
- While the dough is rising, prepare the filling and glaze, and set them aside.
To bake
- Pre-heat the oven to 350℉
- Once the dough has doubled in size, place it on a floured work surface and roll it out into a large rectangle.
- Spread melted butter over the surface of the rolled-out dough. Evenly sprinkle the sugar and zest over the melted butter.
- Roll the dough into a log, slice the dough into one-inch pieces, and place in a greased baking dish.
- Place them in the pre-heated oven and bake for about 25-30 minutes, or until the tops and the sides are a golden brown. Once they are done, remove them from the oven and let them cool.
- Once they have cooled but are still warm, frost them with the icing and serve.
Notes
