Why You’ll Love This Recipe
- Bright Citrus Flavor: The combination of lemon zest and juice infuses both the filling and glaze with a fresh, tangy taste that lemon lovers will adore.
- Soft and Gooey Texture: The dough is tender and fluffy, providing a perfect base for the sticky lemon filling and creamy glaze.
- Versatile Occasion Treat: Ideal for special occasions like holidays or weekend brunches, yet simple enough to make any day feel special.
- Make-Ahead Friendly: Prepare the dough the night before, allowing for a convenient and time-saving baking experience in the morning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough:
- active dry yeast
- milk, warmed to about 100°F
- salted butter, softened at room temperature
- large eggs
- granulated sugar
- vanilla extract
- lemon, zested
- all-purpose flour
- salt
- nutmeg
Sticky Lemon Filling:
- granulated sugar
- lemon, zested
- salted butter, softened at room temperature
- fresh lemon juice
Lemon Cream Cheese Glaze:
- lemon, zested and juiced
- cream cheese, softened
- powdered sugar
- milk
Directions
- Prepare the Dough:
- In the bowl of a stand mixer, sprinkle yeast over warmed milk and let it sit until foamy.
- On low speed, mix in softened butter, eggs, sugar, vanilla extract, lemon zest, and 1 cup of flour.
- Add salt and nutmeg, then gradually incorporate the remaining flour to form a soft, sticky dough.
- Switch to the dough hook and knead on low speed for about 5 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size.
- Prepare the Sticky Lemon Filling:
- Combine granulated sugar and lemon zest in a bowl.
- Add softened butter and beat until creamy.
- Gradually mix in fresh lemon juice until well combined.
- Refrigerate the filling for at least 30 minutes.
- Assemble the Rolls:
- Grease a 13×9-inch baking dish.
- On a floured surface, roll out the dough into a 10×15-inch rectangle.
- Evenly spread the sticky lemon filling over the dough.
- Starting from a long edge, tightly roll up the dough, sealing the filling inside.
- Cut the roll into 12 equal pieces and place them in the prepared baking dish.
- Cover and let the rolls rise until puffy and doubled in size.
- Bake:
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 30 to 35 minutes until golden brown.
- Prepare the Lemon Cream Cheese Glaze:
- Beat lemon juice and softened cream cheese until light and fluffy.
- Add powdered sugar and milk, blending until smooth.
- Glaze the Rolls:
- While the rolls are still warm, drizzle them with the lemon cream cheese glaze.
- Sprinkle reserved lemon zest on top for garnish.
- Serve:
- Allow the rolls to cool for at least 10 minutes before serving warm.
Servings and Timing
- Servings: 12 rolls
- Prep Time: Approximately 2 hours (including rising time)
- Cook Time: 30 to 35 minutes
- Total Time: About 2 hours 30 minutes
Variations
- Orange Rolls: Substitute lemon zest and juice with orange zest and juice for a sweet, citrusy alternative.
- Berry Filling: Add fresh or frozen berries to the filling for a fruity twist.
- Herb-Infused Glaze: Incorporate finely chopped fresh herbs like basil or thyme into the glaze for an aromatic enhancement.
Storage/Reheating
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheating: Warm individual rolls in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes.
FAQs
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
This lemon cinnamon rolls recipe offers a refreshing upgrade to brunch with vibrant lemon flavor, a sticky filling, and a rich cream cheese glaze.
Ingredients
Dough:
- 2 ¼ tsp active dry yeast
- ¾ cup milk, warmed (100°F)
- ⅓ cup salted butter, softened
- 2 large eggs
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 lemon, zested
- 3 ½ cups all-purpose flour
- 1 tsp salt
- ½ tsp nutmeg
Sticky Lemon Filling:
- ¾ cup granulated sugar
- 1 lemon, zested
- ⅓ cup salted butter, softened
- 2 tbsp fresh lemon juice
Lemon Cream Cheese Glaze:
- 1 lemon, zested and juiced
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk
Instructions
- Prepare the Dough:
- In a stand mixer bowl, sprinkle yeast over warm milk; let sit until foamy.
- Mix in softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of flour on low speed.
- Add salt and nutmeg, then gradually add the remaining flour until a soft dough forms.
- Knead with a dough hook on low for 5 minutes.
- Transfer to a greased bowl, cover, and let rise until doubled.
- Make the Filling:
- Combine sugar and lemon zest; add softened butter and mix until creamy.
- Gradually blend in lemon juice; refrigerate for 30 minutes.
- Assemble Rolls:
- Roll dough into a 10×15-inch rectangle on a floured surface.
- Spread lemon filling evenly.
- Roll tightly, slice into 12 pieces, and arrange in a greased 13×9-inch dish.
- Cover and let rise until puffy.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake rolls for 30-35 minutes, until golden.
- Prepare Glaze:
- Beat lemon juice and cream cheese until fluffy.
- Blend in powdered sugar and milk until smooth.
- Glaze and Serve:
- Drizzle glaze over warm rolls; garnish with lemon zest.
- Cool for 10 minutes and serve warm.
Notes
- To save time, prepare the dough the night before and refrigerate.
- For extra lemon flavor, double the zest in the filling or glaze.
- Prep Time: 2 hours
- Cook Time: 30-35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
