Ingredients
Scale
- 1 ½ cups whole milk (warmed to 110°F)
- 2 ¼ teaspoons instant yeast (1 packet)
- 1 large egg (room temperature)
- 3 tablespoons granulated sugar
- 2 teaspoons lemon zest
- ½ teaspoon salt
- 3 tablespoons unsalted butter (melted)
- 3½ to 4¼ cups bread flour (or all-purpose flour, spooned and leveled)
- Olive oil (or butter for greasing the bowl)
- ¾ cup granulated sugar
- 1½ tablespoons lemon zest (packed; about 2 large lemons)
- 5 tablespoons unsalted butter (softened)
- 1 tablespoon unsalted butter (for greasing)
- 4 ounces full-fat cream cheese (brick style)
- 2 tablespoons unsalted butter (softened)
- 1 ¼ cups powdered sugar
- Pinch of salt
- 2 tablespoons lemon juice (about 1 large lemon)
- Lemon slices
- Lemon zest
Instructions
- 1. Prepare the Dough: In a mixing bowl, combine warmed milk and instant yeast; let sit for 5 minutes until frothy. Add egg, sugar, lemon zest, melted butter, and salt; mix well. Gradually stir in flour until a soft dough forms.
- 2. Knead the Dough: Lightly flour a surface and knead the dough for 8–10 minutes until smooth. Place in an oiled bowl, cover, and let rise for about 1 hour until doubled.
- 3. Shape Rolls: Roll out the dough into a rectangle. Spread softened butter over it and sprinkle with sugar mixed with lemon zest. Roll tightly and slice into equal pieces.
- 4. Bake: Place rolls in a greased baking dish, allow to rise again for 1 hour, then bake at 350°F (175°C) for approximately 28 minutes until golden brown.
- 5. Prepare Frosting: Beat cream cheese with softened butter; gradually add powdered sugar and lemon juice until smooth. Frost cooled rolls before serving.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (75g)
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg