Indulge in the delightful symphony of flavors and textures that the tender lemon rolls have to offer! These delectable pastries are a true testament to the culinary arts, showcasing layers of flaky, buttery dough enveloping a vibrant lemon filling that bursts with citrusy goodness. Each bite is an explosion of tangy sweetness, perfectly balanced by the rich, creamy filling. This recipe provides step-by-step instructions for creating these mouthwatering treats, ensuring that even novice bakers can achieve perfect results. Explore variations of this classic recipe, including options for a delectable cream cheese filling, a zesty lemon glaze, and a tantalizing sprinkle of powdered sugar. Prepare to tantalize your taste buds and embark on a culinary journey with the tender lemon rolls.
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LEMON SWEET ROLLS (THE BEST!)
These lemon sweet rolls are the best treat you could have for breakfast or dessert. Bright lemony citrus flavor throughout these rolls and smothered with a delightful gooey lemon cream cheese icing!
Provided by Quin Liburd
Categories Breakfast
Number Of Ingredients 18
Steps:
- In the bowl of a stand mixer: add yeast, milk, and sugar. Let sit for 5-7 minutes to activate. Mixture will be bubbly and somewhat fragrant. Then add in eggs, butter, vanilla extract, and lemon zest. Attach dough hook attachment to mixer and add in flour and salt.
- Knead/mix on medium-low speed until dough begins to come together. Add in more flour, a tablespoon at a time, only if needed to make sure dough does not stick to bowl. Knead dough until smooth but still soft, about 6-7 minutes. Alternatively, knead dough by hand if not using a stand mixer.
- Shape the dough into a ball. Then butter (or use baking spray) a large bowl. Add the dough into bowl and turn to coat dough. Cover dough tightly with plastic wrap and let dough rise in a warm place until it doubles in size, about 1 1/2 - 2 hours.
- Once dough has risen, punch dough down and turn out onto a lightly floured work surface. Roll out into a rectangle (about 14×9 inches) with the longer side facing you. Use a little extra flour if dough is sticking. Filling: spread the butter over the dough and then sprinkle sugar, lemon zest, and salt evenly over the dough leaving a 1 inch border at the top and bottom.
- Roll up the dough into a log starting with the longest side furthest from you. Granulated sugar is loose so some may spill out, it's okay. Just gather as much of it as you can back into the rolls. Pinch seams of dough to seal. Cut the log crosswise into 8 equal slices using a sharp knife.
- Butter/spray a 9×13 inch baking pan. Arrange the slices with the cut side up in the pan. Cover with plastic wrap and transfer to refrigerator overnight, 8-12 hours. Alternatively, to make rolls on the same-day, allow rolls to rise again in a warm environment for another 1-2 hours until puffy and then bake.
- Remove from refrigerator and let rolls sit out to reach room temperature for 1 - 2 hours, until puffy, before baking. Preheat the oven to 350°F. Remove the plastic wrap and bake rolls until lightly golden brown, about 30 minutes. While lemon sweet rolls bake, prepare icing.
- Once rolls are done, immediately spread icing over rolls and serve. Enjoy!
- Beat butter and cream cheese together until light and fluffy, about 3-5 minutes. Add powdered sugar and slowly add in milk and then lemon zest. Mix until everything is fully incorporated.
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
LEMON CAKE ROLL
This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.
Nutrition Facts : Calories 200 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 104mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON SWEET ROLLS
Y'all know that I love anything lemon, so these tender, sweet rolls are a favorite of mine for breakfast or brunch. Topped with a speckled poppy seed and lemon-cream cheese frosting, these babies are sure to be a hit with your friends and family.
Provided by Kardea Brown
Categories main-dish
Time 4h
Yield 15 rolls (15 servings)
Number Of Ingredients 18
Steps:
- Grease a 9-by-13-inch baking dish with unsalted butter. Set aside.
- For the dough: Combine the milk, butter and 1 tablespoon of the sugar in a small saucepan and heat until the butter melts and the mixture's between 105 degrees F and 115 degrees F on an instant read thermometer. Whisk in the yeast and let stand until the top is foamy, about 5 minutes. Transfer to a medium bowl. Whisk in the eggs and remaining sugar and set aside. Combine the flour and kosher salt in the bowl of a heavy stand mixer fitted with the dough hook. Mix on low speed until combined, about 1 minute. Turn the mixer to medium speed and add the yeast mixture. Continue to mix until the dough comes together in a ball and is smooth and no longer sticky, about 13 minutes.
- Coat a large bowl with cooking spray. Transfer the dough to the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
- Punch the dough down and turn out onto a lightly floured work surface. Roll the dough out to a 20-by-12-inch rectangle with the longer side parallel to you.
- For the filling: Combine the lemon zest and juice in a medium bowl. Add the granulated sugar. Use your hands to rub the zest into the sugar and lemon juice.
- Spread the softened stick of butter evenly over the dough. Sprinkle the lemon-sugar mixture evenly over the butter.
- Starting at the bottom, tightly roll the dough up into a long log. Cut the log into 15 (about 1-1/2 inches-wide) crosswise pieces with a serrated knife or dental floss. Arrange the rolls cut-side-up in the prepared baking dish. Cover loosely with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
- About 30 minutes before the second rising time is done, adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Once ready, uncover the rolls and bake until golden brown, 20 to 25 minutes.
- While the rolls bake, make the frosting: Beat the butter and cream cheese with the paddle attachment in the bowl of a stand mixer until fluffy and smooth. Add the lemon juice and vanilla. Sift the powdered sugar into the bowl, add the salt and beat until combined. Add the poppy seeds, and beat until smooth, about 10 seconds. While the rolls are still warm, spread the tops with the frosting. Serve warm (see Cook's Note).
Tips:
- For a zesty lemon flavor, use freshly squeezed lemon juice in the filling.
- To make sure the rolls are cooked evenly, place them in a single layer in the baking dish.
- For a golden brown crust, brush the tops of the rolls with melted butter before baking.
- Let the rolls cool for a few minutes before frosting them, so the frosting doesn't melt.
Conclusion:
Tender Lemon Rolls are a delightful treat that is perfect for any occasion. With their fluffy dough, tangy lemon filling, and sweet glaze, these rolls are sure to be a hit. Whether you are a seasoned baker or a novice in the kitchen, this recipe is easy to follow and will yield delicious results. So next time you are looking for a special treat, give these Tender Lemon Rolls a try. You won't be disappointed!
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