Description
Bake copycat bakery-style lemon swirl rolls at home. These rolls are extra fluffy and ultra-lemony, topped with a bright cream cheese glaze, perfect for cozy mornings.
Ingredients
- Enriched lemon dough:
- 1 cup warm whole milk
- 2 1/4 teaspoons instant or active dry yeast
- 1/3 cup granulated sugar
- 4 tablespoons unsalted butter, very soft
- 1 large egg, room temperature
- 3 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon fine sea salt
- 1 tablespoon finely grated lemon zest
- Lemon swirl filling:
- 6 tablespoons unsalted butter, very soft
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Lemon cream cheese glaze:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/4 cups powdered sugar, sifted
- 2 to 3 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
Instructions
- Whisk the warm milk, yeast, and sugar in a large bowl. Let stand 5 to 10 minutes until foamy.
- Whisk in the soft butter and egg until mostly smooth. Add the flour, salt, and lemon zest. Stir until a shaggy dough forms.
- Turn the dough onto a floured surface. Knead for 7 to 9 minutes until smooth, elastic, and slightly tacky.
- Shape the dough into a ball. Place it in a greased bowl, cover it, and let it rise in a warm spot until doubled, about 60 to 75 minutes.
- For the filling, stir together the soft butter, sugars, lemon zest, and lemon juice until you have a thick paste.
- Punch down the dough. Roll it out on a floured surface into a 12 by 18 inch rectangle, with the long side facing you.
- Spread the filling evenly over the dough, leaving a small border along the top long edge. Roll the dough up tightly from the long side into a log.
- Trim the ends. Cut the log into 12 even pieces. Arrange them spiral-side up in a greased 9 by 13 inch pan, spaced apart.
- Cover the pan. Let the rolls rise again in a warm place until puffy and touching, about 30 to 45 minutes. Preheat the oven to 350°F.
- Bake the rolls for 22 to 26 minutes until the tops are lightly golden and centers are set.
- While baking, beat the cream cheese and butter until smooth. Mix in the powdered sugar, 2 tablespoons lemon juice, and lemon zest. Add more lemon juice until the glaze is thick and spreadable.
- Let the rolls cool in the pan for 10 minutes. Spread the glaze generously over the warm swirls and serve.
Notes
- Use milk warm to the touch but not hot for quick yeast activation.
- Keep the dough slightly soft and tacky for the fluffiest crumb.
- Roll the dough into a tight log and cut with unflavored dental floss for round spirals.
- If tops brown too fast, tent the pan loosely with foil during the last minutes of baking.
- Spread the glaze on warm rolls so it melts in but stays glossy.
- Store cooled rolls covered at room temperature for 1 day or refrigerated for up to 3 days.
- Reheat individual rolls briefly in the microwave or warm on a sheet at 325°F for 5 to 7 minutes for a bakery-style edge.
- Prep Time: 30 minutes plus 1 hour 45 minutes rising
- Cook Time: 25 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American