Creamy Lemon Sweet Rolls

Ingredients

• 1 cup whole milk (Warm)
• 2.25 tsp active dry yeast
• 4 cup all-purpose flour
• 0.5 cup granulated sugar (For the dough)
• 1 tsp salt (For the dough)
• 0.5 cup unsalted butter (Softened; for the dough)
• 2 large eggs
• 1 cup heavy cream (Pour over the rolls before baking)
• lemon curd (For topping; amount as needed)
• 1 cup granulated sugar (For the lemon sugar filling)
• 2 lemons (Zested; zest is mixed with the sugar)
• 0.25 tsp kosher salt (For the filling)
• 2 tbsp unsalted butter (Softened; for the filling)
• 4 oz cream cheese (Softened; for the filling)
• 0.5 cup butter (Softened; for the lemon glaze)
• 8 oz cream cheese (Softened; for the lemon glaze)
• 1.25 cup confectioners' sugar (For the lemon glaze)
• 3 tbsp lemon juice (For the lemon glaze)
• 1 tbsp lemon zest (For the lemon glaze)
• 0.25 tsp salt (For the lemon glaze)

Steps

1. 1

   Warm the milk until comfortably warm to the touch, not hot. Combine it with the active dry yeast and let it stand briefly until the yeast is hydrated and beginning to foam.

2. 2

   Add the flour, granulated sugar, dough salt, softened butter, and eggs. Mix and knead until a cohesive, smooth, elastic dough forms, about 8–10 minutes by hand or 5–7 minutes in a mixer with a dough hook.

3. 3

   Place the dough in a lightly greased bowl, cover, and let it rise in a warm, draft-free place until doubled in size, about 60–90 minutes.

4. 4

   While the dough rises, make the lemon sugar by rubbing the granulated sugar with the zest of two lemons until fragrant and evenly infused with lemon oil.

5. 5

   Mix the lemon sugar with the kosher salt, softened butter, and softened cream cheese until spreadable and well combined.

6. 6

   Turn the risen dough onto a lightly floured surface and roll it into a large rectangle, approximately 12 by 18 inches.

7. 7

   Spread the lemon-cream-cheese filling evenly over the dough, leaving a small border around the edges.

8. 8

   Starting from a long side, roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into about 12 even rolls.

9. 9

   Arrange the rolls in a greased baking dish, cover, and let them rise again until visibly puffy, about 30–45 minutes.

10. 10

    Pour the heavy cream evenly over and around the proofed rolls immediately before baking.

11. 11

    Bake the rolls in a preheated 350°F / 175°C oven until puffed and lightly golden and the centers are cooked through, about 22–28 minutes.

12. 12

    While the rolls bake, beat the softened butter and cream cheese for the glaze until smooth. Add the confectioners' sugar, lemon juice, lemon zest, and salt, then beat until creamy and spreadable.

13. 13

    Let the baked rolls cool for several minutes. Spoon or drizzle lemon curd over them, then spread the lemon glaze across the warm rolls and serve.

Notes

The post states that the recipe makes about a dozen rolls. Heavy cream is poured over the rolls immediately before baking to make them extra soft and gooey. The full recipe and additional tips were referenced at begreedyeats.com but were not provided in the source.

Nutrition per serving

• dessert
• sweet rolls
• baked
• lemon
• cream cheese
• vegetarian
• breakfast
• brunch