Lemon Sweet Rolls
Indulge in these scrumptious lemon sweet rolls that are easy to make and irresistible. This is the recipe that will have you baking them time and again.
Servings: 6 lemon rolls
Equipment
- Stand Mixer with Dough Hook Attachment
- Baking Dish 9-Inch Square
Ingredients
- 1 Cup milk warm at 115°F
- 2¼ Teaspoons active dry yeast 1 envelope
- 3 Tablespoons granulated sugar
- ¼ Cup butter melted
- 1 egg at room temperature
- 1 Teaspoon salt
- 3½ Cups all purpose flour
- 1 Cup lemon curd
- 1 Tablespoon lemon zest
- ⅓ Cup heavy cream at room temperature
- nonstick spray or oil or melted butter, for greasing
Optional Lemon Cream Cheese Frosting:
- 4 Ounces cream cheese at room temperature
- 1 Cup powdered sugar
- 2 Tablespoons heavy cream
- 1½ Teaspoons lemon extract
Instructions
- In a stand mixer bowl, combine the warm milk, yeast and sugar. Stir and let it sit for about 5 minutes until frothy.
- Mix in the melted butter, egg and salt. Gradually add the flour, one cup at a time, until a soft dough forms.
- Knead the dough with a dough hook attachment for about 8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 30 minutes, or until doubled in size.
- Punch the dough down and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 12 x 18 inches.
- Spread the lemon curd evenly over the dough, leaving a small border around the edges. Sprinkle the lemon zest on top of the curd.
- Use a pastry wheel to slice 6 x 2-inch strips. Carefully roll each strip up and arrange the lemon rolls in a greased 9-inch square baking dish.
- Cover the rolls with a clean towel and let them rise for 30 minutes, or until they puff up.
- Preheat the oven to 350°F.
- Pour the heavy cream evenly over the rolls in the baking dish and bake for 25 to 30 minutes or until golden brown on top.
- Serve them warm from the oven if you're having them plain or let them cool and then frost if you're glazing them (so the frost doesn't slide off). To frost, simply combine the frosting ingredients and pour, spoon or spread it over the lemon sweet rolls.
Notes
Make them ahead: You can make and shape the rolls the night before, then cover tightly and refrigerate overnight. Bring to room temperature the following day and bake.
Flour your work surface: If you skip the flouring your lemon rolls will stick to the work surface.
Let the dough rise: You're going to need an hour to let the dough rise. Skip this step and your fluffy lemon rolls will come out like hockey pucks!
No pastry cutter? Use a pizza wheel or a very sharp knife to cut the dough into strips.
Flour your work surface: If you skip the flouring your lemon rolls will stick to the work surface.
Let the dough rise: You're going to need an hour to let the dough rise. Skip this step and your fluffy lemon rolls will come out like hockey pucks!
No pastry cutter? Use a pizza wheel or a very sharp knife to cut the dough into strips.
Nutrition
Calories: 666kcal | Carbohydrates: 109g | Protein: 13g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 604mg | Potassium: 218mg | Fiber: 2g | Sugar: 52g | Vitamin A: 644IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 4mg
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