Description
Lemon Sweet Rolls are soft, fluffy, and irresistibly tangy baked treats perfect for breakfast or dessert. These rolls are made with a tender yeast dough infused with fresh lemon zest and juice, baked to golden perfection, and topped with a luscious lemon glaze and butter for a delightful balance of sweet and citrus flavors.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
Glaze Ingredients
- 1/4 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted (for finishing glaze)
Optional
- Sugar and cinnamon for sprinkling over buttered dough (quantity to taste, typically 1/4 cup sugar and 1-2 teaspoons cinnamon)
Instructions
- Mix dry ingredients: In a large mixing bowl, combine 3 cups all-purpose flour, 1/4 cup granulated sugar, and 1 teaspoon salt to create the base of the dough.
- Add yeast: Sprinkle 1 packet of active dry yeast evenly over the dry ingredients and stir lightly to integrate the yeast.
- Warm milk: Gently warm 1/2 cup of milk until it is just warm to the touch, avoiding overheating to maintain yeast viability.
- Combine milk and dry mix: Pour the warm milk into the flour and yeast mixture and stir to start forming a dough.
- Add wet ingredients: Add 1/4 cup melted unsalted butter, 2 large eggs, 1 tablespoon lemon zest, and 1/4 cup fresh lemon juice into the bowl, enriching the dough with flavor and moisture.
- Form dough: Stir all ingredients together until the dough begins to come together in a sticky mass.
- Knead dough: Knead the dough for about 8-10 minutes either in the bowl or on a lightly floured surface until it becomes smooth and elastic, developing gluten.
- First rise: Cover the dough with a towel or plastic wrap and place it in a warm area to rise until it doubles in size, approximately 1 hour.
- Punch down dough: Gently punch down the risen dough to release trapped air bubbles, preparing it for shaping.
- Roll out dough: On a lightly floured surface, roll the dough into a rectangle approximately 12 by 18 inches in size.
- Butter dough: Spread 1/4 cup melted unsalted butter evenly over the rolled dough surface.
- Add sugar and cinnamon: Sprinkle sugar and cinnamon atop the buttered dough; gently press them in to adhere (using about 1/4 cup sugar and 1-2 teaspoons cinnamon if desired).
- Roll up dough: Starting with one long edge, tightly roll the dough into a log shape.
- Cut rolls: Slice the rolled dough into 1-inch thick pieces and place them close together in a greased baking dish.
- Second rise: Cover the rolls with a kitchen towel and let them rise for another 30 minutes until puffy.
- Preheat oven: Preheat the oven to 350°F (175°C) while the rolls rise.
- Bake: Bake the rolls for 20-25 minutes until golden brown on top and cooked through.
- Prepare glaze: In a small bowl, whisk together 1/4 cup heavy cream, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth.
- Cool rolls: Remove rolls from oven and allow them to cool for about 10 minutes to set slightly.
- Glaze rolls: Drizzle the prepared lemon glaze evenly over the warm rolls to infuse sweetness and moisture.
- Finish with butter: Melt 2 tablespoons unsalted butter and drizzle over the glazed rolls for a rich, buttery finish.
- Serve: Serve the lemon sweet rolls warm to enjoy their soft texture and bright citrus flavor.
Notes
- Ensure milk is warm, not hot, to properly activate the yeast without killing it.
- Kneading is crucial for developing the dough’s structure and softness.
- Allowing the dough to rise twice improves fluffiness and flavor.
- Optional cinnamon adds a warm-spiced note that complements the lemon zest.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- These rolls are best enjoyed fresh but can be reheated gently to restore softness.
