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Sticky Lemon Rolls with Lemon Cream Cheese Glaze

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Soft, pillowy dough swirled with zesty lemon filling, baked to golden perfection, and topped with a luscious lemon cream cheese glaze. These Sticky Lemon Rolls are tangy, sweet, and irresistible.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: undefined
  • Total Time: 2 hours 15 minutes
  • Yield: 12 rolls
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Warm milk
  • Active dry yeast
  • Granulated sugar
  • Unsalted butter, melted
  • Eggs
  • All-purpose flour
  • Salt
  • Unsalted butter, softened (for lemon filling)
  • Granulated sugar (for lemon filling)
  • Lemon zest (from fresh lemons)
  • Fresh lemon juice (for lemon filling)
  • Cream cheese, softened (for glaze)
  • Unsalted butter, softened (for glaze)
  • Powdered sugar (for glaze)
  • Lemon juice (for glaze)
  • Lemon zest (optional, for glaze)

Instructions

  1. In a bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until foamy.
  2. Whisk in melted butter, sugar, and beaten eggs.
  3. Gradually stir in flour and salt until a soft dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
  5. Prepare the lemon filling: mix softened butter, sugar, lemon zest, and lemon juice until smooth and spreadable.
  6. Roll the dough into a rectangle (about 16×12 inches). Spread the lemon filling evenly over the dough.
  7. Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.
  8. Slice the log into 12 even rolls and arrange them cut-side up in a greased 9×13-inch baking pan.
  9. Cover and let them rise again for 30–40 minutes, until puffy.
  10. Meanwhile, preheat the oven to 350°F (175°C).
  11. Bake the rolls for 25–30 minutes, until golden and the centers are cooked through. If the tops brown too fast, loosely tent with foil.
  12. While the rolls bake, whisk together cream cheese, butter, powdered sugar, and lemon juice (and zest, if using) until smooth and creamy.
  13. Remove the rolls from the oven and let them cool for 5 minutes before drizzling generously with the lemon cream cheese glaze.

Notes

  • Lemon poppy seed: Add 1–2 tablespoons of poppy seeds to the lemon filling or glaze.
  • Gluten-free: Use a 1:1 gluten-free flour blend and add 1 teaspoon of xanthan gum if not included.
  • Citrus swap: Use lime or orange zest and juice instead of lemon for a different citrus flavor.
  • Sticky bottom: Sprinkle the pan with a mix of sugar and lemon zest before placing rolls to create a caramelized lemon sticky bottom.
  • Dairy-free: Substitute plant-based butter and cream cheese alternatives.
  • For leftovers, store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat gently in a 300°F (150°C) oven or microwave to preserve the glaze.

Nutrition

Find it online: https://elladishes.com/sticky-lemon-rolls-with-lemon-cream-cheese-glaze/