Sweet Lemon Rolls
Oh my sweet, sweet lemon rolls. This recipe has been in my arsenal for almost a year now, and I've probably made a dozen batches for various occasions. It's a really great alternative to normal cinnamon rolls since it seems lighter but just as decadent. This is very much a "feel-good food", especially warm out of the oven. Though rolls like this seem intimidating to make, it's actually pretty easy. Don't be surprised if the people you share this with (if you decide to share) fight over the caramelized bits at the bottom because they're the best part.
My friends who are traveling all over the country this year texted me and said they were making an impromptu trip back to the city, and what better way to greet someone than with their favorite baked good. Since they were coming in early, I opted to make the dough the night before and let it rise in the refrigerator before assembling the rolls and baking them. This is a great option if you are making a big breakfast the next morning and need to manage your time wisely. Everything else comes together quite nicely and doesn't take that long, so you should be set in the morning to roll, bake, and frost.
THE GOODS
Dough:
- 3/4 cup warm buttermilk
- 6 tablespoons butter, melted
- 3 large eggs
- 4 cups flour
- Zest of 1 lemon
- 1/4 cup sugar
- 1 packet of instant yeast
- 1 1/4 teaspoons salt
Filling:
- 1 cup sugar
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 6 tablespoons butter, softened
Frosting:
- 6 ounces cream cheese, light or regular, softened
- 2 tablespoons lemon juice (from 1 lemon)
- 1 1/3 cup powdered sugar
- Zest of 1 lemon
INSTRUCTIONS
- Combine flour, lemon zest, sugar, yeast and salt together in a standing mixer fitted with dough hook. If you don’t have a stand mixer, I would suggest using a large glass bowl and a sturdy spatula. In a separate bowl or liquid measuring cup, whisk the warmed buttermilk and butter together. Add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes on a low speed. To get the dough to really come together, bump the speed up to medium; if the dough is still sticky and hasn't pulled away from the side of the bowl yet, add a little flour at a time until the dough has reached optimal form. This should take about 6 minutes in a stand mixer or 10 if kneading by hand. When done, the dough should be elastic and tacky, but not leave a residue behind on your hands if you touch it.
- Place the dough ball in a large, lightly greased bowl and cover the top tightly with greased plastic wrap. If you’re making this all in one swoop, cover and let rise is a warm place and let it double in size. If you’re making the dough the night before, cover and place in the refrigerator.
- When you’re ready to bake, preheat your oven to 350 degrees F.
- Lightly grease a 9X13-inch baking dish and set aside.
- For the filling, combine the sugar and lemon zest and rub the mixture between your fingers until well combined and then work in the lemon juice until you have a sugar paste.
- When the dough has risen, turn it out onto a lightly greased countertop and roll it out into a 16” x 12” rectangle.
- Spread the softened butter across the dough, making sure to cover the entire surface.
- Rub the lemon sugar paste evenly all over the buttered dough.
- Starting with one long end (hot dog style), roll up the dough into a log tight enough that it stays together, but squishing it in your hands.
- Cut the dough into 12 equal pieces.
- Place the buns in the prepared pan - three across and four down. Let the rolls re-rise in the pan together so they are puffy and touching each other.
- Uncover the buns and bake for about 20-25 minutes until very lightly golden
- Let cool slightly before frosting, but don’t let them cool before frosting. The warmth of the rolls makes the frosting go on so much better.
- For the frosting, whisk the cream cheese and lemon juice together with an electric mixer until smooth and creamy. Add the powdered sugar and mix until well-combined.
- Spread the frosting over the lemon buns
- Sprinkle with the fresh lemon zest.