Name: Sunny Lemon Sweet Rolls: 12 Delights
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 teaspoon instant yeast; 1/2 teaspoon salt; 1/2 cup warm milk; 1/4 cup unsalted butter, melted; 1 large egg; For the Filling:; 1/2 cup powdered sugar; 1/4 cup unsalted butter, softened; 2 tablespoons lemon zest; 2 tablespoons lemon juice; For the Glaze:; 1 cup powdered sugar; 2-3 tablespoons lemon juice

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Oh my goodness, get ready for a treat! These lemon sweet rolls are like sunshine baked into a fluffy cloud. I remember the first time I made these; the whole house smelled like a bright, happy spring morning. They’re not just incredibly delicious with that zingy lemon filling and sweet glaze, but they also bring such a cheerful vibe to any table. Whether it’s a lazy weekend breakfast, a special brunch, or just because you deserve a little pick-me-up, these rolls are pure joy. Trust me, they’re easier to make than you might think, and the result is just *so* worth it!

Why You’ll Love These Lemon Sweet Rolls

Seriously, what’s not to love? These rolls are:

Incredibly soft and fluffy, like little pillows of happiness.
Bursting with bright, fresh lemon flavor that’s perfectly balanced with sweetness.
Surprisingly easy to whip up, even for beginner bakers!
Perfect for breakfast, brunch, dessert, or any time you need a little sunshine.

Essential Ingredients for Perfect Lemon Sweet Rolls

Getting the ingredients just right is key to that amazing texture and flavor. You’ll want to grab:

All-purpose flour: About 2 cups, the sturdy base for our dough.
Granulated sugar: Just a quarter cup for a touch of sweetness in the dough itself.
Instant yeast: 1 teaspoon to make these rolls nice and fluffy. Make sure it’s instant, it makes things so much easier!
Salt: A half teaspoon to balance all the flavors.
Warm milk: You’ll need 1/2 cup. It should be warm, like bathwater, not hot, which can kill the yeast. Around 105-115°F is perfect.
Melted butter: 1/4 cup for the dough, plus more for greasing. It adds richness!
Large egg: Just one, and it’s best if it’s at room temperature for better incorporation.
For the Filling: We’ll use powdered sugar (1/2 cup), softened butter (1/4 cup – make sure it’s soft, not melted!), lemon zest (about 2 tablespoons, don’t be shy!), and lemon juice (2 tablespoons for that zing!).
For the Glaze: It’s just powdered sugar (1 cup) and 2-3 tablespoons of lemon juice. Easy peasy!

Crafting Your Own Delicious Lemon Sweet Rolls: Step-by-Step

Preparing the Sweet Dough

First things first, let’s get our dough going. In a big bowl, just whisk together the flour, sugar, yeast, and salt. It’s like a little dry party! Then, in a separate bowl, give the warm milk, melted butter, and that egg a good whisk. Pour the wet stuff into the dry stuff and mix until it looks like a shaggy, messy dough. Don’t worry, it’s supposed to look a bit rough! Now, turn that dough out onto a lightly floured counter and knead it for about 5 to 7 minutes. You’re looking for it to get smooth and elastic, like a gentle stretch. Pop that lovely dough into a greased bowl, cover it up, and let it hang out in a warm spot for about an hour. It should double in size – it’s like magic!

Creating the Luscious Lemon Filling

While our dough is doing its thing, let’s whip up that dreamy lemon filling. Grab a small bowl and mix together the powdered sugar, the softened butter (make sure it’s really soft, almost creamy!), the lemon zest, and the lemon juice. Give it a good stir until it’s all combined and looks like a lovely, spreadable paste. This is where all that bright lemon flavor comes from, so don’t skimp on the zest!

Assembling and Baking Your Lemon Sweet Rolls

Okay, time to bring it all together! Gently punch down that risen dough and then roll it out on your floured surface into a nice rectangle, about 10 by 15 inches. Spread that gorgeous lemon filling evenly all over the dough, leaving just a little border along one of the long edges. Now, starting from the long side, roll it up tightly, like a jelly roll. Use a sharp knife or even some unflavored dental floss to cut the roll into 12 equal slices. Place these beauties cut-side up in a greased baking dish – they should fit snugly. Cover them again and let them have another little rise for about 30 minutes. While they’re puffing up, preheat your oven to 350°F (175°C). Once they’ve had their second rise, pop them in the oven and bake for about 18 to 20 minutes, or until they’re beautifully golden brown on top.

The Finishing Touch: Zesty Lemon Glaze

While those rolls are baking, let’s make the glaze. It’s super simple! Just whisk together the powdered sugar and 2 to 3 tablespoons of lemon juice in a small bowl. Keep adding lemon juice, just a tiny bit at a time, until you get a nice, drizzly consistency. It should be thick enough to coat but thin enough to pour. Once the rolls are out of the oven and still warm, drizzle that zesty glaze all over them. Watch it melt down the sides – it’s the perfect sweet and tart finish!

Expert Tips for Baking the Best Lemon Sweet Rolls

Want to make these lemon sweet rolls absolutely perfect? A few little tricks go a long way! Make sure your milk is just warm, not hot, or you’ll accidentally cook your yeast – no one wants that! For an extra punch of lemon, feel free to add a bit more zest to both the filling and the glaze. And if your dough feels a little sticky when you’re kneading, just add a tiny bit more flour, a tablespoon at a time. Don’t overwork it, though; we want those rolls to be tender!

Frequently Asked Questions About Lemon Sweet Rolls

Q: Can I use orange instead of lemon?
Absolutely! While they won’t be lemon sweet rolls anymore, you can easily substitute orange zest and juice for a delicious orange twist. It’s a fantastic variation!

Q: My dough didn’t double in size, what happened?
This usually means your yeast wasn’t active. Make sure your milk was warm enough (but not too hot!), and try using fresh yeast. Sometimes, just giving the dough a little more time in a warmer spot can help. For more baking tips, check out King Arthur Baking’s guide to yeast.

Q: How do I get a really strong lemon flavor?
The key is the zest! Don’t be shy with the lemon zest in the filling. You can even add a little bit to the dough itself or use more lemon juice in the glaze for an extra zing.

Q: Can I make these ahead of time?
You can definitely make the dough and let it do its first rise the night before. Just store it in the fridge. In the morning, let it come to room temperature for about 30 minutes before rolling and proceeding with the recipe.

Serving and Storing Your Homemade Lemon Sweet Rolls

These lemon sweet rolls are best enjoyed warm, right after the glaze has set a little. They’re perfect with a cup of coffee or tea. If you happen to have any leftovers (which is rare in my house!), just store them in an airtight container at room temperature for up to 3 days. They’re still pretty delicious the next day!

Estimated Nutritional Information for Lemon Sweet Rolls

Here’s a general idea of the nutritional breakdown per roll:

Serving Size: 1 roll
Calories: 300
Sugar: 25g
Sodium: 150mg
Fat: 14g
Carbohydrates: 40g

Estimated Nutritional Information for Lemon Sweet Rolls

Just so you know what you’re getting into, here’s a little breakdown of the nutrition for these delightful lemon sweet rolls. Keep in mind this is an estimate per roll, and your mileage might vary depending on exactly how much glaze you drizzle! For more information on understanding nutritional labels, you can refer to the FDA’s guide to the Nutrition Facts label.

Serving Size: 1 roll
Calories: 300
Sugar: 25g
Sodium: 150mg
Fat: 14g
Carbohydrates: 40g