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
