Description
Soft, sweet rolls filled with a bright, tangy lemon cream.
Ingredients
Scale
- 1 package active dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar plus 2 tablespoons for filling
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 cup powdered sugar for glaze
Instructions
- Dissolve yeast in warm milk in a large bowl. Let stand 5 minutes until foamy.
- Stir in 1/4 cup sugar, melted butter, and egg. Mix well.
- Add flour and salt gradually, mixing until a soft dough forms. Knead on a floured surface for 5-7 minutes.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
- While dough rises, prepare the filling: Beat cream cheese, 2 tablespoons sugar, lemon juice, and zest until smooth.
- Punch down the risen dough. Roll it out into a 12×18 inch rectangle on a lightly floured surface.
- Spread the lemon cream filling evenly over the dough.
- Roll the dough tightly along the long edge. Cut into 12 equal rolls.
- Place rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
- Preheat oven to 375 degrees Fahrenheit.
- Bake for 20-25 minutes, or until golden brown.
- Whisk powdered sugar with 1-2 tablespoons of lemon juice to make a thin glaze. Drizzle over warm rolls.
Notes
- For a thicker glaze, use less lemon juice.
- You can substitute store-bought dough for a quicker preparation.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
Keywords: lemon rolls, cream cheese filling, sweet rolls, breakfast pastry, lemon dessert