Lemon Sweet Rolls With Cream Cheese Icing

By Yossy Arefi

Lemon Sweet Rolls With Cream Cheese Icing
Craig Lee for The New York Times
Total Time
1 hour, plus rising
Rating
5(2,555)
Comments
Read comments

These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. This dough is adaptable: You can let the dough rise in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them.

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Ingredients

Yield:12 large rolls

    For the Dough

    • 1(2¼ teaspoons/7 grams) package active dry yeast
    • 1cup buttermilk, warmed to 100 degrees
    • ¼cup/50 grams granulated sugar
    • ½cup/113 grams unsalted butter, softened
    • 1tablespoon finely grated lemon zest
    • 1teaspoon kosher salt
    • ½teaspoon cardamom
    • 3large eggs, lightly beaten
    • 4 to 4½cups/512 to 576 grams all-purpose flour, plus more for the work surface

    For the Filling

    • 1cup/201 grams granulated sugar
    • 1tablespoon finely grated lemon zest
    • ¼teaspoon cardamom
    • Pinch kosher salt
    • 6tablespoons/85 grams unsalted butter, very soft, plus more for the parchment paper

    For the Icing

    • 6ounces/170 grams cream cheese, softened
    • 1cup/123 grams powdered sugar
    • 1 to 2tablespoons lemon juice, plus more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

484 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 68 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 8 grams protein; 263 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar and let sit until foamy, about 5 minutes.

  2. Step 2

    Add the butter, remaining 3 tablespoons sugar, lemon zest, salt and cardamom to the bowl of a stand mixer fitted with the paddle attachment and mix on low to combine. Add the eggs and buttermilk mixture, and stir until combined.

  3. Step 3

    With the mixer on low speed, slowly add 4 cups/510 grams of the flour and stir until all of the flour is moistened. Switch to the dough hook, and mix for 5 more minutes. The dough will be soft and billowy, and it will stick to the bottom of the bowl. Add more flour if the dough seems very, very soft.

  4. Step 4

    Transfer the dough to a fresh, lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour. Alternately, refrigerate the dough before rising for up to 24 hours and proceed with the recipe as written. The rolls may need a slightly longer second rise.

  5. Step 5

    Make the filling: Combine the sugar, lemon zest, cardamom and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.

  6. Step 6

    Assemble the rolls: Line a 9-by-13-inch baking pan with parchment paper and butter the pan and paper. Gently deflate the dough by folding it over itself a few times in the bowl. Turn the dough out onto a floured surface and pat or roll it into a rectangle about 12-by-16-inches and ¼-inch thick. Gently spread the soft butter over the dough, and sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a serrated knife or length of floss to cut the log into 12 even pieces.

  7. Step 7

    Place the rolls into the prepared pan, cover, and let rise again until doubled in size, about 1 hour. You can also refrigerate the rolls before the second rise for up to 24 hours, if you’d like to bake them later. Let the rolls rise at room temperature until doubled in size before baking.

  8. Step 8

    Finish the rolls: Heat oven to 350 degrees and bake for 30 to 35 minutes or until the rolls are golden and cooked through. While the rolls are baking, make the icing: In the bowl of a stand mixer fitted with the whisk attachment, whisk the softened cream cheese, powdered sugar and lemon juice until smooth. The icing should be quite thick, but spreadable. Add a little more lemon juice if necessary.

  9. Step 9

    Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.

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Ratings

5 out of 5
2,555 user ratings
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Comments

Christopher

This is actually my recipe. I published it on my bakery website years ago when we couldn't keep up with the demand. The original also had a filling variation using 1 1/2 cup frozen raspberries tossed with 1/2 tbsp cornstarch, and lemon juice in the cream cheese frosting. Notes: Knead 7 minutes in Kitchen Aid, it is a *very* wet dough, do *not* add extra flour. Use a dough scraper to pull dough from bowl and add oil, then turn dough over so it is coated. Internal temp should be 190F.

Patricia

Could we please always have baking measurements in grams as well as cups? Thank you!!

Helen

Wonderful flavor and aroma! I bake a lot of yeast breads and rolls. This one is a keeper! I divided the rolls into two buttered and lined 8-inch cake pans...6 rolls in each. I had some lemon sugar left from the filling, so I scattered it on top before baking. The rolls looked beautiful right out of the oven with this sparkling granular topping. So I decided not to make the heavy cream cheese icing and used a drizzled lemon-confectioner sugar glaze instead.

MOMster

my daughter and I followed the recipe and the end result was pretty good as is! Everyone loved it and all rolls were gone by morning. However, we all agreed: 1. There was pretty much zero cardamom flavor detected. It felt like it needed much more in there to be an ingredient worth using 2. If you don’t add more cardamom (or even if you do?) add More lemon zest and juice. Play up flavor! Consider including lime or orange too as a summery citrus experience 3. Consider adding crushed roasted unsalted pistachios in the roll with the extra cardamom for texture and flavor yumminess. Maybe also sprinkle some on top of icing For color and flare. 4. The cream Cheese icing is yummmmmmmmmmy and so necessary!

Cheryl Lee

Make this exactly as instructed. Had no trouble with the dough. Yes, there were moments I was worried by the very “wet” look of it but it didn’t stick to my lightly floured counter and it was easy to push into a large rectangular shape. It was a bit of a challenge to roll it up and cut w/dental floss — which I (1) pressed down to the counter, (2) pulled back up and (3) crossed to cut while pulling away from the main piece to better separate — but they held up and baked up just fine. The only thing I will say is that these are super FLUFFY, so don’t expect the interior texture of a typical cinnamon roll or croissant. Finally, I loved the delicate lemon flavor and beautiful yellow color — we did not skimp on peel or juice, but did not so much love the mildly yeasty taste.

me

2/3 c sugar in filling

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