Description
These Sticky Lemon Rolls are a delightful twist on classic sweet rolls, featuring a tangy lemon filling and topped with a luscious lemon cream cheese glaze. Perfect for breakfast or dessert, they offer a soft, fluffy texture with a bright citrus flavor that will brighten up any occasion.
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 a stand mixer’s bowl, sprinkle the yeast over warmed milk and let it sit until foamy. Using the paddle attachment on low speed, mix in softened butter, eggs, sugar, vanilla extract, lemon zest, and 1 cup of flour. Add salt and nutmeg, then gradually stir in the remaining flour until a soft sticky dough forms.
- Knead the Dough: Switch to the dough hook and knead on low speed for about 5 minutes, until the dough is smooth and stretchy.
- First Rise: Lightly grease a large bowl with butter or spray, place the dough inside, cover it, and let it rest in a warm place until doubled in size, about 1 hour.
- Make Sticky Lemon Filling: While the dough rises, combine the 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.
- Assemble the Rolls: Lightly grease a 13×9-inch baking dish. On a floured surface, gently pat the risen dough into a 10×15 inch rectangle. Spread the lemon filling evenly over the dough. Starting from the long edge, tightly roll the dough, pulling it taut to keep the filling inside. Cut the roll into 12 equal portions and arrange in the prepared baking dish.
- Second Rise: Cover the dish with a towel and let the rolls rise for 1 hour or until puffy and doubled in size.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 30 to 35 minutes until golden brown.
- Prepare Lemon Cream Cheese Glaze: In a small bowl, beat the cream cheese with lemon juice 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 done baking, drizzle the cream cheese glaze over them and sprinkle the reserved lemon zest on top. Let cool for at least 10 minutes. Serve warm and enjoy!
Notes
- Ensure the milk is warm but not hot to activate yeast properly.
- Softened butter should be at room temperature for easy mixing.
- Refrigerate the lemon filling to thicken it for easier spreading.
- You can substitute salted butter with unsalted butter and add a pinch of salt if preferred.
- Rolls are best served warm but can be gently reheated.
- Leftovers can be stored in an airtight container for 2-3 days or frozen for up to 1 month.
