Soft & Fluffy Lemon Sweet Rolls

These soft and fluffy lemon sweet rolls are like a spring and summer version of classic cinnamon rolls. You’ll love the caramelized lemon sugar inside and under the baked rolls! Covered in a simple lemon cream cheese frosting, these rolls use my quick sweet roll dough—only 1 rise.

Ingredients

Dough

• 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon lemon zest
• 3/4 cup (180ml) whole milk
• 3 Tablespoons (43g) unsalted butter
• 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
• 1 large egg, at room temperature

Filling

• 1/4 cup (4 Tbsp; 56g) unsalted butter, extra softened
• 3/4 cup (150g) granulated sugar
• 1 teaspoon pure vanilla extract (or vanilla bean paste)
• 1 Tablespoon lemon zest (packed Tablespoon, it’s a lot of zest!)

Lemon Cream Cheese Icing

• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 1 Tablespoon (14g) unsalted butter, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 2 Tablespoons (30ml) lemon juice
• optional: extra lemon zest for garnish

Instructions

1. Make the dough: Whisk the flour, sugar, salt, and lemon zest together in a large bowl. Set aside.
2. Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy silicone spatula or wooden spoon, OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.