One Rise Lemon Sweet Rolls


These lemon sweet rolls are my go-to for a delicious weekend breakfast! They're incredibly soft, and that filling? It's downright scrumptious. Plus, they're a breeze to make with just one rise and a quick 25 minutes in the oven. Check out the full recipe below!


1 cup of warm milk (110°F)
2 1/2 teaspoons of active dry yeast (1 package)
2 large eggs at room temperature
8 tablespoons of melted unsalted butter
1/2 cup of granulated sugar
Zest of 2 lemons
3 1/2 cups of all-purpose flour
1 teaspoon of salt


5 tablespoons of melted unsalted butter
3/4 cup of sugar
Zest of 1 lemon
Optional: 1/3 cup of heavy cream (for topping)


1 cup of powdered sugar
2 teaspoons of fresh lemon juice
3 tablespoons of milk


Microwave the milk in a small bowl until it reaches 110°F, about 60 seconds.
Pour the warm milk and yeast into the bowl of a stand mixer fitted with a paddle attachment and let it sit for 10 minutes.
Add the eggs, melted butter, sugar, and lemon zest to the mixture and beat until just combined. Gradually add the flour and salt mixture, 1 cup at a time, until fully incorporated. Let it sit for 5 minutes, then switch to the dough hook attachment and beat for 8 minutes.
Transfer the dough to a greased bowl, cover it with a towel, and let it rise for 90-120 minutes in a warm place.
While the dough is rising, make the filling by mixing together the melted butter, sugar, and lemon zest. Save a teaspoon of lemon zest for the icing.
Once the dough has almost doubled in size, punch it down and roll it out into a rectangular shape. Spread the filling evenly over the dough.
Roll the dough into a log and slice it into large rolls to make 12 rolls.
Preheat the oven to 375°F. Place the rolls in a greased deep baking dish (a 9x13 dish works well) and pour the heavy cream over them. Bake for 25-30 minutes until golden brown on the outside.
Make the glaze by combining the powdered sugar, milk, lemon juice, and reserved lemon zest. Pour it over the warm rolls and enjoy the irresistible goodness!

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