Lemon Sweet Rolls Icing

Soft and fluffy lemon sweet rolls bring a burst of brightness to breakfast or brunch. Each roll is filled with vibrant lemon-vanilla sugar and finished with a lusciously tangy cream cheese icing. They are perfectly sweet, tender, and have just the right hit of citrus to lift your mood on any morning.

Each time I bake these, my kitchen fills with the smell of lemons and butter. My family always gathers for the first warm slices right from the pan

Ingredients

• Whole milk: Brings richness and keeps dough tender and fluffy. Always use fresh milk for best rise
• Unsalted butter: Adds flavor and soft crumb both in the dough and the filling. Choose a butter without additives
• Egg: Binds dough and adds richness. Room temperature for even mixing
• All-purpose flour: Creates the perfect pillowy texture. Opt for unbleached flour if possible
• Instant yeast: Allows the dough to rise reliably and quickly. Check that your yeast is fresh by proofing first if unsure
• Granulated sugar: Lightly sweetens. Look for fine sugar that dissolves easily
• Salt: Balances flavors and sharpens the citrus notes. Fine sea salt works best
• Vegetable oil: Is needed only to keep dough from sticking during rising. Any neutral oil will do
• Lemon zest: Provides the star citrus flavor. Pick firm, heavy lemons and zest only the colored layer for best aroma
• Vanilla extract: Smooths out the tartness for a more dessert like taste. Use pure extract if possible
• Cream cheese: Forms a rich tangy icing. Full fat delivers the best texture and flavor
• Confectioners sugar: Sweetens and helps icing spread easily. Sift if lumpy for silky icing
• Lemon juice: Adds punch to the icing and complements the zest. Freshly squeezed makes all the difference

Step-by-Step Instructions

Make the Dough:

Combine room temperature milk melted butter and egg in a mixing bowl. Whisk until completely blended to ensure a smooth dough. In another large bowl mix flour instant yeast granulated sugar and salt making sure everything is evenly distributed. Pour wet into dry and stir with a spatula until there are no visible dry spots. Scrape the bowl as needed. Turn dough onto a clean surface and knead by hand for five minutes. You are looking for a soft stretchy consistency. Place the dough into a lightly oiled bowl and turn it to coat all sides. Cover and let rise at room temperature for about one hour until it is puffy and doubled in size

Shape the Lemon Rolls:

Once risen flour your work area and roll the dough into a large rectangle about twenty by fourteen inches. Use a rolling pin for even thickness. Gently spread softened butter over the entire surface making sure to reach the corners. Mix granulated sugar two tablespoons of lemon zest and vanilla together then sprinkle uniformly on top of the buttered dough. Roll up the dough tightly from the long edge. Pinch the edge to seal the log so it keeps its shape. Slice the log into twelve even rolls using a knife or bench scraper. Each piece should be about one and a half inches wide. Arrange rolls cut side up in a greased nine by thirteen inch baking pan. Cover with plastic wrap and let rise again for an hour until puffy and touching

Bake the Lemon Rolls:

Heat your oven to three hundred seventy five degrees Fahrenheit. Right before baking scatter the remaining lemon zest over the tops for extra fragrance. Bake rolls for twenty to twenty five minutes until golden brown on top and cooked through. If you notice early browning cover loosely with foil for the remaining time. Cool in the pan for at least ten minutes before icing

Prepare the Cream Cheese Icing:

Beat softened cream cheese in a bowl until smooth and creamy. Add confectioners sugar and lemon juice then beat again until you have a thick yet spreadable icing. Once rolls are only warm but not hot spread icing across each generously. Add more lemon zest over the icing if desired. Enjoy them at their peak freshness

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I never skip rubbing the lemon zest into the sugar before filling the rolls It brings out the oils and perfumes the whole kitchen. My little one loves helping with the rolling up step and sneaking pinches of dough

Storage Tips

Keep baked rolls in an airtight container at room temperature for up to three days. For longer storage refrigerate iced rolls for up to one week. If freezing wrap un-iced rolls tightly and freeze for up to two months. Thaw and ice before serving for best flavor

Ingredient Substitutions

You can use orange zest and juice instead of lemon for a sweeter milder flavor. Swap full fat Greek yogurt for cream cheese in the icing for a tangy twist. If needed use bread flour for a chewier roll though all-purpose makes them tenderest. Dairy free butter and non-dairy milk also work with slightly less richness

Serving Suggestions

Serve these lemon rolls warm as part of a brunch spread with fresh fruit and scrambled eggs. They make a showstopping sweet addition to any holiday breakfast. For a fun dessert option drizzle with extra icing and serve with berries and whipped cream

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Cultural and Historical Context

Sweet rolls have a history dating back centuries in European baking traditions. Lemon adds an American twist making them lighter and more refreshing than classic cinnamon rolls. Citrus treats like these became popular in spring and summer for their bright vibrant flavors

Recipe FAQs

→ What makes these rolls extra soft and fluffy?

The combination of whole milk, melted butter, and egg ensures a tender, elastic dough, resulting in extra soft rolls once baked.

→ How do you get a strong lemon flavor?

Fresh lemon zest and juice are used in both the filling and the icing, which gives a bright, zesty citrus punch throughout every bite.

→ Can I prepare the dough ahead of time?

Yes, you can let the dough rise in the refrigerator overnight for added convenience and a slightly deeper flavor.

→ What tools are essential for this process?

You'll need mixing bowls, a rolling pin, a spatula, a 9x13-inch baking pan, and a mixer or whisk for the icing.

→ Is it possible to make these without cream cheese?

Absolutely! You can substitute the cream cheese with a simple lemon glaze by mixing confectioners’ sugar with lemon juice.

→ How do you store leftovers?

Store cooled rolls in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.