Lemon Sugar Rolls
The ultimate comfort food, these Lemon Sugar Rolls are fluffy, sweet, and bursting with citrus flavor. Topped with a creamy icing, they make a perfect treat for any occasion. Indulge in these delightful rolls tonight!
Equipment
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- 2 1/2 teaspoons active dry yeast
- 3/4 cup warm whole milk
- 2 tablespoons honey
- 3 1/2 – 4 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon cardamom
- 1/2 teaspoon kosher salt
- 3 large eggs, at room temperature
- 1/2 cup (1 stick) salted butter, melted
- 2-3 tablespoons lemon zest
- 3/4 cup granulated sugar
- 6 tablespoons salted butter at room temperature, plus more for greasing
- 8 ounces cream cheese, at room temperature
- 4 tablespoons softened butter, at room temperature
- 1/2-1 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- To make the dough, begin by combining warm whole milk, active dry yeast, and honey in the bowl of a stand mixer fitted with the dough hook. Allow it to sit for about 5 to 10 minutes until it becomes bubbly on top, which indicates the yeast is activated. This step is crucial as it ensures a good rise for your rolls.
- Once you see the bubbles, add in 3 ½ cups of all-purpose flour, cardamom, kosher salt, large eggs, melted butter, and 1 tablespoon of lemon zest. Mix on medium speed for about 4 to 5 minutes, or until all the flour is incorporated. If the dough appears sticky, don’t hesitate to add the remaining ½ cup of flour gradually until you achieve a manageable consistency.
- Next, cover the bowl with a clean kitchen towel and let it sit at room temperature for 1 hour or until the dough has doubled in size. This rising process allows the gluten to develop, leading to soft rolls.
- While waiting, prepare the filling by mixing granulated sugar with the remaining lemon zest in a small bowl. This lemon sugar will be sprinkled over the rolled dough, adding that sweet and tangy flavor.
- When the dough is ready, lightly dust your work surface with flour. Turn out the dough and gently punch it down to remove excess air. Roll it into a rectangle that measures about 10 x 16 inches.
- Spread 6 tablespoons of softened butter evenly over the dough. It’s essential to cover every inch to ensure the filling sticks well.
- Now, sprinkle the prepared lemon sugar evenly over the butter, making sure to cover it thoroughly. With your hands, lightly press the sugar into the butter to help it adhere.
- Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. Pinch the edge to seal once you reach the end. This will help maintain the shape of your rolls.
- Using a sharp knife, cut the log into 12 to 16 rolls, depending on how large you want them. Place the rolls in a greased 9×13 inch baking dish lined with parchment paper.
- Cover the dish again and let the rolls rise for another 20 to 30 minutes. Alternatively, for a make-ahead option, you can transfer the rolls to the fridge to rise overnight. Just be sure to let them come to room temperature while the oven preheats before baking.
- Preheat your oven to 375° F. Once the rolls have risen, bake them for 20 to 25 minutes, or until they’re golden brown. You’ll know they’re ready when the tops are lightly browned and the aroma fills your kitchen!
- Meanwhile, prepare the icing by beating together cream cheese, butter, powdered sugar, and vanilla until the mixture is light and creamy. This will be the perfect topping for your warm rolls.
- Once the rolls are out of the oven, spread the icing generously over them while they’re still warm. The icing will melt slightly, soaking into the rolls and creating a deliciously sweet treat. Serve warm and enjoy!
Notes
- Tip 1: Cover the rolls and transfer to the fridge to rise overnight for a convenient make-ahead option.
- Tip 2: If you want to make gluten-free rolls, use an equal amount of your favorite gluten-free flour blend in place of all-purpose flour.