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Soft and Fluffy Lemon Sweet Rolls

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 Soft and Fluffy Lemon Sweet Rolls
Recipe for the week of September 30-October 1, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 25 minutes
Servings
Yield 10 rolls
Ingredients
For the Dough
  • 2 3/4 cups all purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon lemon zest
  • 3/4 cup milk warmed
  • 3 tablespoons butter melted
  • 2 1/4 teaspoons active dry yeast
  • 1 egg at room temperature
  • 1 tablespoon olive oil for greasing
For the Filling
  • 1/4 cup butter extra softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
For the Lemon Cream Cheese Icing
  • 4 ounces cream cheese softened to room temperature
  • 1 tablespoon butter softened to room temperature
  • 3/4 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon butter softened to room temperature
  • 3/4 cup powdered sugar
  • 2 tablespoons lemon juice
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 25 minutes
Servings
Yield 10 rolls
Ingredients
For the Dough
  • 2 3/4 cups all purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon lemon zest
  • 3/4 cup milk warmed
  • 3 tablespoons butter melted
  • 2 1/4 teaspoons active dry yeast
  • 1 egg at room temperature
  • 1 tablespoon olive oil for greasing
For the Filling
  • 1/4 cup butter extra softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
For the Lemon Cream Cheese Icing
  • 4 ounces cream cheese softened to room temperature
  • 1 tablespoon butter softened to room temperature
  • 3/4 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon butter softened to room temperature
  • 3/4 cup powdered sugar
  • 2 tablespoons lemon juice
Instructions
For the Dough
  1. Whisk the flour, sugar, salt, and lemon zest together in a large bowl. Set aside.
  2. Combine the milk and butter together in a nonstick pan. Use the stove and heat until the butter has melted. Add butter mixture into a bowl and whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a spatula. Mix until a soft dough forms.
  3. Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3–5 minutes. Place in a lightly greased bowl, cover loosely, and let the dough rest for about 10 minutes.
For the Filling
  1. After 10 minutes, roll the dough out in a 14×8-inch (36x20cm) rectangle. Spread the softened butter on top. Mix the sugar, vanilla, and lemon zest. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a square baking pan.
Bake the Rolls
  1. Preheat the oven to 375°F. Bake for 24–25 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. Remove pan from the oven and place pan on a wire rack as you make the icing.
For the Lemon Cream Cheese Icing
  1. In a medium bowl using a handheld mixer, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the powdered sugar and lemon juice until combined. Using spatula, spread the icing over the warm rolls and serve immediately.