Lemon Rolls with Lemon Cream Cheese Glaze

Lemon Rolls with Lemon Cream Cheese Glaze are a bright and zesty twist on classic cinnamon rolls. These soft, fluffy rolls are filled with a sweet lemon-sugar mixture and topped with a creamy, tangy glaze that’s bursting with citrus flavor. Perfect for brunch, breakfast, or a delightful dessert, these rolls are a sunshine-filled treat that’s sure to brighten your day!

INGREDIENTS:

For the Dough

3 1/4 cups (400 g) all-purpose flour

1/4 cup (50 g) granulated sugar

2 1/4 tsp (1 packet) instant yeast

1/2 tsp salt

3/4 cup (180 ml) whole milk, warmed

1/4 cup (60 g) unsalted butter, melted

1 large egg

For the Lemon Filling

1/3 cup (75 g) granulated sugar

Zest of 2 lemons

2 tbsp (30 g) unsalted butter, softened

For the Lemon Cream Cheese Glaze

4 oz (115 g) cream cheese, softened

2 tbsp (30 g) unsalted butter, softened

1 cup (120 g) powdered sugar

2 tbsp fresh lemon juice

1 tsp lemon zest

DIRECTIONS:

Step 1: Make the Dough

In a large mixing bowl, combine the flour, sugar, yeast, and salt.

Add the warmed milk, melted butter, and egg. Mix until a soft dough forms. Knead on a floured surface for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Step 2: Prepare the Lemon Filling

In a small bowl, mix the granulated sugar and lemon zest until fragrant. This releases the oils from the zest for maximum flavor.

Step 3: Assemble the Rolls

Roll the risen dough into a 12×16-inch rectangle. Spread the softened butter evenly over the dough.

Sprinkle the lemon-sugar mixture evenly over the buttered dough.

Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal.

Slice the log into 12 equal pieces and place them in a greased 9×13-inch baking dish …