Soft & Fluffy Lemon Sweet Rolls

Embark on a baking journey with these Soft & Fluffy Lemon Sweet Rolls, where pillowy dough meets tangy citrus filling in perfectly swirled breakfast treats.

Whether it's a weekend brunch or special celebration, these Soft & Fluffy Lemon Sweet Rolls bring bakery-quality indulgence right to your kitchen table.

Perfect for spring gatherings or whenever you crave something special, this recipe captures the essence of homemade yeast rolls. Ready to create the ultimate citrus breakfast treat? Let's dive into this delightful and utterly rewarding recipe.

Master the Art of Soft & Fluffy Lemon Sweet Rolls

These Soft & Fluffy Lemon Sweet Rolls aren't just another breakfast pastry – they're a perfect fusion of tender dough and bright citrus. The combination of fresh lemon and cream cheese creates an unforgettable taste experience.

Here's your guide to creating these spectacular Soft & Fluffy Lemon Sweet Rolls, complete with professional tips to ensure your rolls turn out perfectly every time.

Serving Suggestions for Soft & Fluffy Lemon Sweet Rolls:

• Serve warm from the oven
• Pair with hot coffee or tea
• Present on a decorative platter
• Add fresh berries for garnish
• Include extra frosting on the side

Pro Tips for Perfect Lemon Sweet Rolls:

1. Temperature Control: Use warm milk to activate yeast
2. Dough Texture: Aim for soft and slightly tacky
3. Rolling Strategy: Keep edges even for uniform rolls
4. Rising Time: Be patient for maximum fluffiness
5. Frosting Application: Apply while slightly warm

Soft & Fluffy Lemon Sweet Rolls Recipe:

• Preparation time: 30 minutes
• Rising time: 2 hours
• Cooking time: 25 minutes
• Servings: 12 rolls
• Equipment: Stand mixer, rolling pin, 9x13 baking pan

Transform your kitchen into a cozy bakery with these spectacular Soft & Fluffy Lemon Sweet Rolls.

Ingredients:

For the Dough:

• 1 cup whole milk, warmed to 110°F
• 2 ¼ teaspoons (1 packet) active dry yeast
• ½ cup granulated sugar, divided
• 4 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 2 large eggs, room temperature
• ⅓ cup unsalted butter, melted and cooled
• 2 tablespoons lemon zest (from about 2 lemons)
• 1 teaspoon vanilla extract

For the Filling:

• ½ cup unsalted butter, very soft but not melted
• 1 cup granulated sugar
• 3 tablespoons lemon zest (from about 3 lemons)
• 2 tablespoons fresh lemon juice
• ¼ teaspoon salt

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 ½ cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ teaspoon vanilla extract
• Pinch of salt

Directions:

1. In a small bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let stand for 5-10 minutes until foamy.
2. In the bowl of a stand mixer fitted with a dough hook, combine flour, remaining sugar, and salt.
3. Add the yeast mixture, eggs, melted butter, lemon zest, and vanilla to the flour mixture. Mix on low speed until combined, then increase to medium speed and knead for 5-7 minutes until the dough is smooth and elastic. It should pull away from the sides of the bowl but still be slightly tacky.
4. Transfer dough to a large greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
5. Meanwhile, prepare the filling: In a small bowl, mix together very soft butter, sugar, lemon zest, lemon juice, and salt until well combined. Set aside at room temperature.
6. Once dough has doubled, punch it down and turn out onto a lightly floured surface. Roll into a large rectangle, approximately 18x14 inches.
7. Spread the lemon filling evenly over the dough, leaving a ½-inch border along one long edge.
8. Starting with the long edge that has filling all the way to the edge, tightly roll the dough into a log. Pinch the seam to seal.
9. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces. Place rolls, cut side up, in a greased 9x13-inch baking pan, spacing them evenly.
10. Cover and let rise again for 45-60 minutes until puffy and nearly doubled.
11. Preheat oven to 350°F. Bake the rolls for 22-25 minutes, until golden brown on top.
12. While the rolls bake, prepare the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Beat until light and fluffy.
13. Allow rolls to cool for 10 minutes before spreading with frosting. Serve warm.

Ready to Enjoy!

These Soft & Fluffy Lemon Sweet Rolls offer an incredible combination of textures and flavors that will brighten any morning. Each bite delivers the perfect balance of tender dough and zesty filling.

Storage Solutions:

• Room Temperature: Best enjoyed fresh same day
• Refrigeration: Store covered up to 3 days
• Freezing: Freeze unfrosted rolls up to 2 months
• Reheating: Warm briefly in microwave before serving

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