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.**
Servings Prep Time
Yield10 rolls 40minutes
Cook Time
25minutes
Servings Prep Time
Yield10 rolls 40minutes
Cook Time
25minutes
Ingredients
For the Dough
  • 2 3/4cups all purpose flour
  • 1/4cup sugar
  • 1/2teaspoon Salt
  • 1teaspoon lemon zest
  • 3/4cup milkwarmed
  • 3tablespoons buttermelted
  • 2 1/4teaspoons active dry yeast
  • 1 eggat room temperature
  • 1tablespoon olive oilfor greasing
For the Filling
  • 1/4cup butterextra softened
  • 3/4cup sugar
  • 1teaspoon vanilla extract
  • 1tablespoon lemon zest
For the Lemon Cream Cheese Icing
  • 4ounces cream cheesesoftened to room temperature
  • 1tablespoon buttersoftened to room temperature
  • 3/4cup powdered sugar
  • 2tablespoons lemon juice
  • 1tablespoon buttersoftened to room temperature
  • 3/4cup powdered sugar
  • 2tablespoons 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.