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5 from 3 votes

Lemon Sweet Rolls with Lemon Cream Cheese Icing

A lightly sweet, soft yeast roll with a lemon infused dough and a sweet lemon filling, topped with a lemony cream cheese icing.
Prep Time3 hours
Cook Time25 minutes
Total Time3 hours 20 minutes
Course: Breakfast
Cuisine: American
Keyword: icing, lemon, sweet rolls
Servings: 12
Calories: 346kcal
Author: Tricia

Ingredients

For the sweet rolls:

  • ½ cup whole milk
  • Lemon peel from 1 lemon
  • ¼ ounce package Active Dry Yeast
  • ½ cup warm water (about 95℉ on an instant read thermometer)
  • ¼ cup granulated sugar
  • cup unsalted butter, melted
  • 1 teaspoon salt
  • 1 large egg
  • 3 ½ cups all-purpose flour
  • vegetable oil (for oiling the clean bowl)

For the lemon filling:

  • cup unsalted butter, room temperature
  • cup granulated sugar
  • juice of 1 lemon
  • zest of 1 lemon

For the lemon cream cheese icing:

  • 4 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • juice of 1 lemon (more or less as needed for desired consistency)

Instructions

For the sweet rolls:

  • Remove the peel from 1 lemon using a vegetable peeler (try not to get the bitter white pith under the peel.)  Place the lemon peel and milk in a small saucepan.  Heat the milk until it's a little steamy, but do not boil!  Set aside to steep.
  • In a small bowl dissolve the yeast in the warm water.  Set aside for 15 minutes.
  • In the bowl of a stand mixer fitted with a dough hook, combine the sugar, ⅓ cup melted butter, salt and the egg.  Strain the milk into the bowl removing and discarding the lemon peel.  Blend the mixture by hand using a spoon or spatula until combined.  Add two cups of the flour and turn the mixer on low.  Blend until all the flour is incorporated.  Add the yeast/water mixture and continue mixing until incorporated.  Add 1 more cup of flour and continue to mix until blended.  Finally, add the remaining ½ cup of flour to make a soft dough that's just a little sticky.  Turn the mixer on medium-low and knead for 5 minutes or until you have a smooth dough.  Add a tablespoon of flour if needed to help clean the sides of the bowl.  Don't add too much flour or the rolls will be dry.
  • Place the dough in a clean, well oiled bowl and turn to coat the dough.  Cover the bowl with plastic wrap and move to a warm location free from drafts.  (I use my microwave as a proofing oven with the task light on for warmth.)  Allow the dough to rise until doubled in size, about 1 to 1 ½ hours.
  • While the dough is rising, prepare the filling.  Combine ⅓ cup of softened butter, ⅓ cup of granulated sugar and the juice and zest from 1 lemon.  Mix until well blended.  Set aside.
  • Grease or butter two 8 or 9-inch round cake pans or one 13x9-inch baking pan.  Set aside.
  • When the dough has doubled in size gently punch it down and turn out onto a clean, lightly floured work surface.  Roll the dough into a 15 by 10-inch rectangle.  Spread the filling all over the dough leaving a ½-inch border on the 15-inch side.  Roll the dough up beginning on the 15-inch side with filling.  Roll the dough somewhat tight, tucking and rolling as you go.  Lightly dampen the ½-inch edge with water using your finger.  Pinch the seam to seal. Cut the roll in half, then each half in half again.  Cut each one-forth section into 3 equal size rolls.  Place the rolls cut side up in the prepared pan(s). 
  • Move the rolls to a warm location free from drafts and allow them to rise for 45 to 60 minutes or until doubled in size and puffy.  Preheat oven to 350℉.
  • Bake the rolls for 25 to 30 minutes or until nicely browned.
  • Mix the icing ingredients together and spread on warm rolls.  Serve immediately.  Refrigerate leftover rolls.

Notes

  • Rolls are best eaten the day they are made but will keep in the refrigerator for 1 or two days.
  • Dough recipe adapted from Paula Dean
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 346kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 236mg | Potassium: 81mg | Fiber: 1g | Sugar: 20g | Vitamin A: 478IU | Vitamin C: 0.002mg | Calcium: 33mg | Iron: 2mg