Description
These Lemon Rolls are soft, fluffy, and bursting with fresh lemon flavor. Made with a yeast dough infused with lemon zest and topped with a luscious cream cheese frosting, they are perfect for a bright and tangy treat any time of day.
Ingredients
Dough
- 225 g whole milk
- 30 g fresh yeast (or 10 g active dry yeast or instant dry yeast)
- 50 g granulated sugar
- 550-560 g all-purpose flour
- 2 tbsp lemon zest (about 3 large lemons)
- 2 eggs (around 120 g with shell)
- 1 tsp salt
- 100 g butter (room temperature)
Lemon Filling
- 100 g sugar
- 1 tbsp lemon zest
- 50 g butter (melted)
- 2 tsp lemon juice
Cream Cheese Frosting
- 35 g butter (room temperature)
- 70 g cream cheese
- 125 g powdered sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla paste
Instructions
- Prepare the Dough: Heat the milk until lukewarm (37ºC). Crumble fresh yeast into a stand mixer bowl and pour in the warmed milk. Stir with a spatula until yeast dissolves. If using dry yeast, let it bloom in milk as per package instructions.
- Mix the Dough: Add granulated sugar, flour (start with 550 g), lemon zest, eggs, and salt to the mixer. Using the dough hook, mix on low-medium speed until fully hydrated and no dry flour remains. Then mix for 4 more minutes at medium speed.
- Add Butter: Continue mixing at medium speed and add butter in two portions. Wait for the first portion to fully incorporate before adding the second. It will look messy at first. Once all butter is added, scrape down the bowl and mix for 8-10 minutes until dough is smooth and pulls away from the bowl.
- First Rise: Place dough in a clean large bowl, cover with plastic wrap and a tea towel, and let rise in a warm spot for 1 hour until doubled in size.
- Prepare Lemon Filling: While dough rises, combine lemon zest and granulated sugar in a bowl. Rub together until mixture resembles wet sand, releasing the lemon aroma. In another bowl, mix melted butter with lemon juice. Set aside both bowls.
- Shape the Rolls: Punch down the risen dough and roll it out on a floured surface into a 48×33 cm (19×13 inch) rectangle about 5 mm thick. Brush melted lemon butter over the dough and sprinkle lemon zest sugar evenly on top. Roll the dough tightly into a log.
- Cut and Second Rise: Using unflavored dental floss or serrated knife, slice the log into 12 even rolls. Place them cut side up in a parchment-lined 33×23 cm (13×9 inch) baking tray. Cover with plastic wrap and a tea towel and let rise for another 45 minutes at room temperature.
- Preheat Oven: Preheat the oven to 190ºC (375ºF) conventional setting while rolls are rising.
- Bake: Bake rolls on the second lowest oven rack for 23-25 minutes. If the tops brown too quickly, loosely cover with aluminum foil for the last 3-5 minutes.
- Cool: Remove rolls from oven and let cool on a wire rack for 5 minutes before frosting.
- Make Cream Cheese Frosting: Cream the butter in a bowl for 1 minute at high speed. Add cream cheese and continue mixing until smooth, about 30 seconds. Sift powdered sugar into the bowl, then add lemon juice and vanilla paste. Mix everything until smooth and fully combined.
- Frost Rolls: Spread the cream cheese frosting evenly over the warm rolls using a spoon. Serve and enjoy!
Notes
- For a more intense lemon flavor, use fresh lemon zest and juice.
- You can prepare the dough the night before and let it rise overnight in the refrigerator for convenience.
- If using active dry yeast instead of fresh yeast, adjust the quantity to 10 g and bloom it in warm milk following package instructions.
- Ensure the butter is at room temperature for easier incorporation into dough and frosting.
- Cover rolls with foil during baking if they brown too quickly to prevent burning.
