Lemon Sweet Rolls
The breakfast dessert you never knew you needed! A twist on the classic cinnamon roll. Gooey lemon cream cheese icing tops these incredible sweet rolls! A touch of almond rounds out this citrus inspired breakfast dessert.
Directions
1. In a medium bowl, add the water and yeast. Stir together.
2. Sprinkle 2 teaspoons of sugar on top and cover with a plate. Let sit for 5-10 minutes until yeast is foamy.
3. In a large bowl, add the butter, milk, eggs, almond extract, lemon juice and lemon zest. Whisk together until combined and pour into a stand mixer.
4. Add the sugar and whisk together.
5. Add the yeast mixture and stir together.
6. In a large bowl, whisk together the flour and salt. Add the flour mixture to the stand mixer and stir with a wooden spoon until combined and sticky.
7. Attach the dough hook and mix on medium-low speed for 5-10 minutes.
8. Put the dough into a large greased bowl and cover tightly with plastic wrap.
9. Let rise at room temperature until doubled in size for about 2 hours.
10. Once the dough has doubled, knead a few times on a floured surface.
11. Roll out the dough into roughly an 8”x12” rectangle around 1/4” thick.
12. Spread the almost melted butter across the dough, leaving a small border around the edges, and then top evenly with the sugar, lemon zest and salt.
13. Tightly roll dough up into a cylinder, starting from the 8" side and place seam side down making sure to seal the edges of the dough as best you can.
14. Cut into 1-inch sections with a serrated knife. You should get 8 large rolls.
15. Cover and allow to double in size, approximately 1 hour. While the dough is rising, prepare the icing.
16. Using a stand or hand mixer, beat cream cheese and butter until creamy.
17. Add the powdered sugar and mix on low speed until incorporated scraping down the edges when necessary.
18. Add the lemon juice, almond extract and lemon zest.
19. Beat until smooth and fluffy. Set aside in fridge until rolls are ready. Pre-heat oven to 350 degrees.
20. After the rolls have doubled in size again. Uncover rolls and bake for 20-25 minutes or until just golden brown on the edges.
21. Allow rolls to cool for 5 minutes before smearing icing over the top.
22. Garnish with extra lemon zest if desired.
Lemon Sweet Rolls
Ingredients:
- 2 1/2 teaspoons active dry yeast
- 1/4 cup water, (105°F to 115°F)
- 2 teaspoons sugar
- 1/2 cup butter, melted and cooled
- 1 cup milk, room temp (2% or whole)
- 3 eggs, room temp
- 1 teaspoon almond extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 cup sugar
- 5 cups flour
- 1 teaspoon salt
- 1/4 cup butter, slightly melted
- 3/4 cup sugar
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1/8 teaspoon almond extract
- 1 tablespoon lemon zest
Instructions:
- In a medium bowl, add the water and yeast. Stir together.
- Sprinkle 2 teaspoons of sugar on top and cover with a plate. Let sit for 5-10 minutes until yeast is foamy.
- In a large bowl, add the butter, milk, eggs, almond extract, lemon juice and lemon zest. Whisk together until combined and pour into a stand mixer.
- Add the sugar and whisk together.
- Add the yeast mixture and stir together.
- In a large bowl, whisk together the flour and salt. Add the flour mixture to the stand mixer and stir with a wooden spoon until combined and sticky.
- Attach the dough hook and mix on medium-low speed for 5-10 minutes.
- Put the dough into a large greased bowl and cover tightly with plastic wrap.
- Let rise at room temperature until doubled in size for about 2 hours.
- Once the dough has doubled, knead a few times on a floured surface.
- Roll out the dough into roughly an 8”x12” rectangle around 1/4” thick.
- Spread the almost melted butter across the dough, leaving a small border around the edges, and then top evenly with the sugar, lemon zest and salt.
- Tightly roll dough up into a cylinder, starting from the 8" side and place seam side down making sure to seal the edges of the dough as best you can.
- Cut into 1-inch sections with a serrated knife. You should get 8 large rolls.
- Cover and allow to double in size, approximately 1 hour. While the dough is rising, prepare the icing.
- Using a stand or hand mixer, beat cream cheese and butter until creamy.
- Add the powdered sugar and mix on low speed until incorporated scraping down the edges when necessary.
- Add the lemon juice, almond extract and lemon zest.
- Beat until smooth and fluffy. Set aside in fridge until rolls are ready. Pre-heat oven to 350 degrees.
- After the rolls have doubled in size again. Uncover rolls and bake for 20-25 minutes or until just golden brown on the edges.
- Allow rolls to cool for 5 minutes before smearing icing over the top.
- Garnish with extra lemon zest if desired.
Notes:
Calories
1432.21Fat (grams)
101.15Sat. Fat (grams)
63.09Carbs (grams)
122.36Fiber (grams)
2.73Net carbs
119.63Sugar (grams)
59.75Protein (grams)
13.10Sodium (milligrams)
823.76Cholesterol (grams)
331.76