One Rise Lemon Sweet Rolls are my main squeeze 💛🍋 Hey y’all, happy Sunday! I’m going to do a Cinnamon Roll/ Sweet Rolls series this week. So kicking it off with these lemon sweet rolls. I consider them the best breakfast treat! They are super soft and every bite is better than the next. Full recipe below. Dough: * 1 cup warm milk (110°F) * 2 1/2 tsp active dry yeast, 1 package * 2 large eggs, room temp * 8 tbsp unsalted butter, melted * 1/2 cup granulated sugar * 2 lemons, zested * 3 1/2 cup all-purpose flour * 1 tsp salt Filling: * 5 tbsp unsalted butter, melted * 3/4 cup sugar * 1 lemon, zested * Optional, 1/3 cup heavy cream (top of rolls) Icing: * 1 cup powder sugar * 2 tsp fresh lemon juice * 3 tbsp milk Directions: * In a small bowl, microwave milk to 110° F, 60 seconds. * Place warm milk and yeast into standin mixer bowl fitted with paddle and let it sit for 10 minutes. * Pour eggs, melted butter, sugar and lemon zest into the mixture and beat just till combine. Slowly add flour and salt mixture, 1 cup at a time till incorporated. Let it sit for 5 minutes. Change paddle to dough hook and beat for 8 minutes. * Transfer dough to a greased bowl and cover it with a towel. Let dough rise for 90-120 minutes in a warm place. * When dough is almost done rising make filling by combining melted butter, sugar and lemon zest together. Save a tsp of lemon zest for your icing. * Punch down dough. Roll out dough into a rectangular shape and spread filling on top of dough. * Roll the dough into a log shape and slice into large rolls. Makes 8-12 rolls, depending how big you want them! * Preheat oven to 375° F. Place rolls into a greased deep baking dish (I use 9x13 dish). Pour heavy cream over rolls. Bake for 25-30 minutes till golden brown on the outside. * Make glaze by taking powder sugar, milk, lemon juice and lemon zest and mixing it together till smooth. Pour over warm rolls and enjoy!
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