Lemon Rolls

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes.
1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees, 2 1/4 tsp active dry yeast, 1 tsp granulated white sugar (to bloom the yeast)
Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.
4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 1 1/2 tsp salt, 2 tbsp (25 g) granulated white sugar
To the dry ingredients add the whisked eggs, vanilla, lemon zest and softened butter and mix.
2 eggs, whisked , 1/2 cup (112 g) unsalted butter, very softened, 1/2 tbsp vanilla, 2 tbsp (20 g) lemon zest (about 2 lemons zested)
Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 1/2 hours, or until the dough doubles in size.

While the dough rises, make the filling by mixing butter, brown sugar, white sugar, lemon zest, lemon juice and salt together in a small bowl.
1/2 cup (112 g) unsalted butter, very softened, 1/2 cup (110 g) brown sugar, 1/2 cup (100 g) granulated white sugar, 2 tbsp (20 g) lemon zest (about 2 lemons zested), 2 tbsp (30 ml) fresh lemon juice, 1/4 tsp salt

Grease a 9x13" casserole dish and set aside.
Once the dough has had a chance to rise, remove it from the bowl, punch the dough to release the air, and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick.
Next, spoon the prepared filling over the dough and spread it evenly with an offset spatula.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut off a bit of the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.
Place the rolls in a greased 9x13" casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
Preheat the oven to 350 degrees about 15 minutes before the rolls are done proofing.
Once the rolls have proofed, bake for 20-25 minutes, or until a light golden color.

While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.
1/4 cup (56 g) unsalted butter, softened
Add in the cream cheese and mix until combined on medium speed.
4 oz (113 g) cream cheese, cold
Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.
3/4 cup (97 g) powdered sugar
Then add in the lemon zest and lemon juice and combine on low then high speed until the frosting is fluffy.
1/2 tbsp (5 g) lemon zest (about 1/2 lemon zested), 1/2 tbsp fresh lemon juice
Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Then serve!

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: cinnamon rolls, Easter dessert, Easter recipe, Lemon, lemon rolls, Mother's Day, Mother's Day dessert, spring dessert