LEMON  ROLLS

with Cream Cheese Frosting

Prepare all the ingredients for making zesty lemon rolls with cream cheese frosting.

INGREDIENTS

In a small bowl, combine milk and sugar, then add yeast. Set it aside for 15 minutes to activate the yeast.

ADD YEAST

Combine flour, eggs, salt and melted butter in the bowl of a stand mixer. Add the yeast.

COMBINE

Mix together the zesty lemon rolls dough on low speed. Then increase the speed to medium until dough becomes smooth and glossy.

SMOOTH & GLOSSY

Allow the dough to proof until it has doubled in size.

PROOF

For the zesty lemon roll filling, rub lemon zest and sugar together until well combined.

ADD LEMON ZEST

Add soft butter into the lemon zest and sugar mixture, then set it aside.

SOFT BUTTER

Take the risen dough out of the bowl and gently press it to release any air bubbles.

PRESS THE DOUGH

Roll the lemon rolls dough into a 40cm by 30cm rectangle.

ROLL THE DOUGH

Spread the butter-sugar mixture over the dough, leaving a half-inch border along one long edge.

SPREAD

Tightly roll up the zesty lemon rolls dough from the long side and chill the rolled dough.

CHILL THE DOUGH

Cut the chilled and rolled dough into 12 pieces using a serrated knife.

CUT

Arrange the lemon rolls in a lined pan and proof again until they are puffy. Looking good!

PROOF AGAIN

Bake the lemon rolls until they are deep golden brown and risen, approximately 25 minutes.

BAKE

Take the rolls out of the oven and spread cream cheese frosting while hot. The frosting will melt a bit, forming a glaze as the rolls cool down.

SPREAD FROSTING

Serve the lemon rolls with cream cheese frosting, warm or at room temperature. Perfect for Easter brunch!

SERVE WARM