Description
If you are looking for a bright, citrusy alternative to the classic cinnamon roll, these Lemon Rolls are the ultimate treat. They feature a soft, pillowy brioche-style dough infused with lemon zest, a tangy lemon-butter filling, and a silky lemon cream cheese frosting. What makes this recipe truly special is the heavy cream trick pouring cream over the rolls right before the second rise creating a moist, gooey texture that stays soft for days.
Ingredients
For the Lemon Rolls
- 1 1/4 cups whole milk, warmed to about 110 degrees
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar
- 4 3/4 cups all-purpose flour, spooned and leveled
- 1 1/2 tsp salt
- 2 tbsp granulated white sugar
- 2 eggs, whisked
- 1/2 cup unsalted butter, very softened
- 1/2 tbsp vanilla
- 2 tbsp lemon zest
For the Lemon Filling
- 1/2 cup unsalted butter, very softened
- 1/2 cup brown sugar
- 1/2 cup granulated white sugar
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/4 tsp salt
- 1/4 cup heavy cream (for pouring in between the rolls)
For the Lemon Cream Cheese Frosting
- 1/4 cup unsalted butter, softened
- 4 oz cream cheese, cold
- 3/4 cup powdered sugar
- 1/2 tbsp lemon zest
- 1/2 tbsp fresh lemon juice
Instructions
Step 1: Bloom and Mix
Start by blooming your yeast in warm milk and 1 tsp of sugar. Once foamy (about 10 minutes), mix with the dry ingredients, eggs, vanilla, lemon zest, and softened butter in a stand mixer.
Step 2: Knead
Use a dough hook to knead for 7-10 minutes on medium speed. The dough should be smooth, elastic, and spring back when pressed with a finger.
Step 3: First Rise
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 to 1 1/2 hours until it has doubled in size.
Step 4: Fill and Roll
On a floured surface, roll the dough into an 18 x 12 inch rectangle. Spread the prepared lemon-butter filling evenly across the surface. Roll it up tightly into a long log.
Step 5: Cut and Prep
Cut the log into 12 even rolls. Place them in a greased 9×13 dish.
Step 6: The Secret Step
Pour the room temperature heavy cream into the spaces between each roll in the baking dish.
Step 7: Second Rise and Bake
Let the rolls proof for another hour until puffy and touching. Bake at 350 degrees for 20-25 minutes until the edges are just lightly golden.
Step 8: Frost
Once cooled for about 5 minutes, spread the fresh lemon cream cheese frosting over the warm rolls so it melts into the swirls.
Notes
Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 5 days. To restore the ‘just-baked’ gooey texture, microwave an individual roll for 15-20 seconds.
Overnight Option: You can assemble the rolls the night before and refrigerate them before the second rise. In the morning, let them come to room temperature for 1-2 hours until puffy before adding the cream and baking.
Avoid Dense Rolls: Always use the ‘spoon and level’ method for your flour. Scooping directly with the measuring cup packs the flour down, which leads to dry, heavy rolls instead of pillowy ones.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 485
- Sugar: 32g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
Keywords: lemon rolls, lemon sweet rolls, brioche lemon rolls, heavy cream cinnamon rolls hack, lemon cream cheese frosting, spring brunch recipes