Sunshine on a Plate: The Ultimate Recipe for Lemon Rolls with Lemon Cream Cheese Glaze

Move over, cinnamon rolls there’s a new star in the world of sweet, swirled pastries. Imagine the soft, pillowy texture of a classic dinner roll, but infused with the vibrant, sunny flavor of lemon. Now, picture that roll filled with a sweet and tangy lemon-sugar mixture and draped in a luscious, creamy lemon cream cheese glaze. This isn’t just a dessert; it’s an experience. These Lemon Rolls are a perfect balance of sweet and tart, offering a refreshing twist that is especially welcome in the spring and summer months, though truly, they are a year-round delight.

This comprehensive guide will demystify the process of making yeast dough from scratch. We’ll cover everything from activating the yeast to achieving the perfect fluffy rise, creating a zesty filling that doesn’t make the rolls soggy, and whipping up a glaze that is the literal icing on the cake. Get ready to fill your kitchen with an incredible aroma and impress everyone with these stunning, from-scratch Lemon Rolls.

(H2) Why You’ll Love This Lemon Rolls Recipe

Before we dive into the ingredients and method, let’s talk about what makes this recipe a keeper:

• Incredibly Soft and Fluffy Texture: The dough is enriched with milk, butter, and an egg, resulting in a tender, cloud-like crumb.
• Perfect Sweet-Tart Balance: Unlike overly sweet pastries, the fresh lemon juice and zest in every component provide a bright, tangy counterpoint to the sweetness.
• Impressive yet Approachable: While they look like they came from a professional bakery, the steps are straightforward and broken down for bakers of all levels.
• The Ultimate Glaze: The lemon cream cheese glaze is rich, tangy, and creamy, elevating the rolls from great to absolutely extraordinary.

(H2) Ingredients for the Perfect Lemon Rolls

For the best results, use fresh lemons. The zest and juice are fundamental to achieving that vibrant, natural lemon flavor.

(H3) For the Sweet Dough:

• 1 cup whole milk, warmed to about 110°F (43°C)
• 2 ¼ teaspoons (one ¼-oz packet) active dry yeast
• ½ cup granulated sugar
• 4 cups all-purpose flour, plus more for dusting
• 1 large egg, at room temperature
• ¼ cup unsalted butter, melted and slightly cooled
• 1 teaspoon salt
• Zest of one lemon

(H3) For the Lemon Filling:

• ½ cup unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• Zest of two large lemons
• 2 tablespoons fresh lemon juice

(H3) For the Lemon Cream Cheese Glaze:

• 4 ounces full-fat cream cheese, softened to room temperature
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar, sifted
• 2 tablespoons fresh lemon juice
• Zest of one lemon
• 1 teaspoon vanilla extract
• A pinch of salt

(H2) Step-by-Step Cooking Instructions

Follow these steps carefully for the most successful and delicious lemon rolls.

(H3) Step 1: Activate the Yeast
In the bowl of a stand mixer or a large mixing bowl, combine the warmed milk, yeast, and a tablespoon of the sugar from the dough ingredients. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly. This “proofing” step is crucial if it doesn’t foam, your yeast may be inactive, and the dough won’t rise.

(H3) Step 2: Make the Dough
To the yeast mixture, add the remaining sugar, melted butter, egg, lemon zest, and salt. Mix until combined. Gradually add the flour, one cup at a time, mixing on low speed (or with a wooden spoon) until a shaggy dough forms.

(H3) Step 3: Knead the Dough
If using a stand mixer, switch to the dough hook attachment and knead on medium speed for 5-6 minutes. If kneading by hand, turn the dough onto a floured surface and knead for 8-10 minutes. The dough is ready when it is smooth, elastic, and slightly tacky but not sticky. It should spring back slowly when poked.

(H3) Step 4: First Rise
Place the dough in a lightly greased bowl, turning it once to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot. Let it rise for 1-2 hours, or until doubled in size.

(H3) Step 5: Prepare the Filling and Pan
While the dough is rising, make the filling. In a medium bowl, use a fork to mash together the softened butter, sugar, lemon zest, and lemon juice until it forms a spreadable paste. Also, grease a 9×13 inch baking dish with butter or non-stick spray.

(H3) Step 6: Assemble the Rolls
Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a 16×12 inch rectangle. Spread the lemon filling evenly over the entire surface, leaving a small border along one of the long edges.

(H3) Step 7: Roll and Cut
Tightly roll the dough into a log, starting from the long end opposite the clean border. Pinch the seam to seal. Using a sharp serrated knife, dental floss, or a bench scraper, cut the log into 12 equal pieces. Place the rolls cut-side up in the prepared baking dish.

(H3) Step 8: Second Rise
Cover the pan with a towel and let the rolls rise again in a warm place for 30-45 minutes, until they are puffy and touching each other. Meanwhile, preheat your oven to 350°F (175°C).

(H3) Step 9: Bake to Perfection
Bake the rolls for 22-28 minutes, or until they are golden brown on top and sound hollow when lightly tapped. If they brown too quickly, you can tent them with aluminum foil. Let them cool in the pan for about 10-15 minutes before glazing.

(H3) Step 10: Make the Glaze and Serve
While the rolls are cooling, prepare the glaze. In a medium bowl, use an electric mixer (or a vigorous whisk) to beat the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, followed by the lemon juice, lemon zest, vanilla extract, and pinch of salt. Beat until the glaze is smooth and spreadable. Drizzle the glaze generously over the warm rolls and serve immediately.

(H2) Pro Tips for the Best Lemon Rolls

• Temperature is Key: Ensure your milk is warm, not hot, to avoid killing the yeast. All refrigerated ingredients (egg, cream cheese, butter) should be at room temperature for smooth incorporation.
• Zest First: Zest your lemons before juicing them it’s much easier!
• The Floss Trick: For perfectly clean cuts without squishing the rolls, use unflavored dental floss. Slide it under the roll, cross the ends over the top, and pull.
• Make-Ahead Option: You can assemble the rolls up to the point of the second rise, cover the pan tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes while the oven preheats, then bake as directed.
• Storage: Store any leftover rolls (unlikely!) in an airtight container in the refrigerator for up to 3 days. The glaze will set firm when cold.

(H2) Conclusion: Your New Favorite Treat

These Lemon Rolls with Lemon Cream Cheese Glaze are more than just a recipe; they are a moment of pure, unadulterated joy. The process of creating something so beautiful and delicious from simple ingredients is incredibly rewarding. The bright, citrusy flavor is a welcome departure from the ordinary, guaranteed to become a requested favorite at brunches, holidays, or any day that needs a little extra sunshine. So, preheat your oven, zest those lemons, and get ready to bake a batch of pure happiness.