LEMON SWEET ROLLS WITH CREAM CHEESE ICING
These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. This dough is adaptable: You can let the dough rise in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them.
Provided by Yossy Arefi
Categories breakfast, brunch, breads, project, dessert, side dish
Time 1h
Yield 12 large rolls
Number Of Ingredients 17
Steps:
- Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar and let sit until foamy, about 5 minutes.
- Add the butter, remaining 3 tablespoons sugar, lemon zest, salt and cardamom to the bowl of a stand mixer fitted with the paddle attachment and mix on low to combine. Add the eggs and buttermilk mixture, and stir until combined.
- With the mixer on low speed, slowly add 4 cups/510 grams of the flour and stir until all of the flour is moistened. Switch to the dough hook, and mix for 5 more minutes. The dough will be soft and billowy, and it will stick to the bottom of the bowl. Add more flour if the dough seems very, very soft.
- Transfer the dough to a fresh, lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour. Alternately, refrigerate the dough before rising for up to 24 hours and proceed with the recipe as written. The rolls may need a slightly longer second rise.
- Make the filling: Combine the sugar, lemon zest, cardamom and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.
- Assemble the rolls: Line a 9-by-13-inch baking pan with parchment paper and butter the pan and paper. Gently deflate the dough by folding it over itself a few times in the bowl. Turn the dough out onto a floured surface and pat or roll it into a rectangle about 12-by-16-inches and 1/4-inch thick. Gently spread the soft butter over the dough, and sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a serrated knife or length of floss to cut the log into 12 even pieces.
- Place the rolls into the prepared pan, cover, and let rise again until doubled in size, about 1 hour. You can also refrigerate the rolls before the second rise for up to 24 hours, if you'd like to bake them later. Let the rolls rise at room temperature until doubled in size before baking.
- Finish the rolls: Heat oven to 350 degrees and bake for 30 to 35 minutes or until the rolls are golden and cooked through. While the rolls are baking, make the icing: In the bowl of a stand mixer fitted with the whisk attachment, whisk the softened cream cheese, powdered sugar and lemon juice until smooth. The icing should be quite thick, but spreadable. Add a little more lemon juice if necessary.
- Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 278 milligrams, Sugar 33 grams, TransFat 1 gram
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clement mwanyota
[email protected]I followed the recipe exactly, but my rolls didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
Kgomotso Zeetha
[email protected]These rolls are a bit sweet for my taste, but they're still very good. I would recommend using less sugar next time.
khan mubeen khan
[email protected]I've tried many lemon sweet roll recipes, but this one is by far the best. The rolls are so soft and fluffy, and the lemon flavor is just right.
mohsin ali khokhar official
[email protected]These rolls are the perfect way to use up leftover lemons. They're also a great way to impress your friends and family.
Sipho
[email protected]I made these rolls for a bake sale and they sold out in minutes. Everyone loved them!
Surya Rai
[email protected]These rolls are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious!
John Kizzy
[email protected]I love the bright lemon flavor of these rolls. They're a great way to start the day!
Celestine Maruti
[email protected]These rolls are perfect for a special occasion breakfast or brunch. They're also great for freezing and reheating later.
kevin orero
[email protected]I was a bit skeptical about the lemon flavor, but I'm so glad I tried these rolls. They're absolutely delicious!
Thomas Jack
[email protected]These rolls are so light and fluffy, they practically melt in your mouth. The lemon flavor is refreshing and the cream cheese icing is the perfect finishing touch.
Sh Mani
[email protected]I've made these rolls several times now and they're always a hit. They're a great way to use up leftover lemons.
Richard Ndungu
[email protected]These rolls are the perfect combination of sweet and tart. The lemon flavor is perfectly balanced by the cream cheese icing.
Mohammad Yasin
[email protected]I'm not much of a baker, but these rolls were surprisingly easy to make. They turned out beautifully and tasted even better.
Cary Durica
[email protected]These rolls were delicious! I made them for a brunch party and they were a big hit. Everyone loved the lemon flavor.
Juned Ansari
[email protected]I followed the recipe exactly and the rolls turned out great! They were so soft and fluffy, and the lemon flavor was just right.
Isaac Fields
[email protected]These lemon sweet rolls were a hit! The cream cheese icing was perfectly tangy and sweet, and the rolls themselves were light and fluffy. I'll definitely be making these again!