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  • Leah Miano

Summer Lemon Rolls

This is a two-day project with a ton of steps but it is absolutely worth it. It's a brighter take on a traditional cinnamon roll that's perfect for a summer breakfast.



Dough Ingredients

1 packet (2 1/4 tsp) active yeast

1 cup milk

1/2 cup sugar

3 large eggs

1/2 cup butter (1 stick)

1 tsp vanilla extract

1 tsp lemon extract (optional)

4 1/2 cups of all-purpose flour

Zest of one lemon

1 tsp salt


FIlling Ingredients

1/4 cup butter

1 cup granulated sugar

Zest of one lemon

pinch of salt


Icing ingredients

4oz cream cheese (softened)

1/4 cup butter

1 1/2 cup powdered sugar

1/4 cup milk

Zest of one lemon


Directions

  1. In a large bowl warm the milk and add the yeast and sugar. Let it sit for five minutes until the yeast is foamy, then add the eggs, butter vanilla, and sugar, salt, lemon, and lemon extract.

  2. Gradually add in flour and then knead until the dough comes together. Continue to knead until smooth and elastic.

  3. Shape the dough into a ball then grease a bowl. Place the dough in the bowl and cover for 1-2 hours until doubled in size.

  4. Once the dough has risen, punch it down ad turn onto a lightly floured surface roll out into a rectangle (about 15X10)

  5. For the filling spread the 1/4 cup of butter then the sugar, salt, and lemon zest evenly across the dough leaving a 1inch margin around the edges.

  6. Spray a 9x13 pan then roll the dough up hotdog style. Cut into 8 equal pieces and arrange in the pan. Cover with plastic and refrigerate 8-12 hours (overnight)

  7. Remove from the fridge and let warm to room temperature for 1-2 hours. Preheat the oven to 350F and bake for 30 minutes

  8. While its baking Beat together the butter and cream cheese until its light and fluffy. Then add the powder sugar, then the milk and finally the lemon zest. Mix until fully combined

  9. Enjoy!


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