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Lemon Cream Cheese Rolls: The Ultimate Guide to Baking Perfection

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Soft, fluffy sweet rolls filled with tangy cream cheese and topped with a bright lemon glaze. Perfect for breakfast, brunch, or dessert!

Ingredients

Scale
  • 3 ½ cups all-purpose flour, plus more for dusting
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 1 package (2 ¼ teaspoons) active dry yeast
  • ¾ cup warm milk (110-115°F)
  • ¼ cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 tablespoons unsalted butter, softened
  • 1 large egg yolk
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • ¼ cup fresh lemon juice, plus more as needed
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, sugar, and salt.
  2. In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy.
  3. Pour the yeast mixture, melted butter, and beaten eggs into the bowl with the dry ingredients.
  4. Using a stand mixer fitted with a dough hook, mix on low speed until the dough comes together. Then, increase the speed to medium and knead for 6-8 minutes, or until the dough is smooth and elastic. Alternatively, knead by hand on a lightly floured surface for 10-12 minutes.
  5. Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. In a medium bowl, beat the softened cream cheese, sugar, and butter together until smooth and creamy.
  7. Beat in the egg yolk, lemon zest, and vanilla extract until well combined.
  8. Cover and set aside.
  9. Punch down the dough.
  10. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  11. Evenly spread the cream cheese filling over the entire surface of the dough, leaving a small border along one of the long edges.
  12. Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal it.
  13. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices.
  14. Arrange the rolls in a greased 9×13 inch baking dish. Cover and let them rise in a warm place for another 30-45 minutes, or until puffy.
  15. Preheat oven to 350°F (175°C).
  16. Bake for 25-30 minutes, or until golden brown.
  17. Let the rolls cool in the baking dish for about 10-15 minutes before frosting.
  18. In a medium bowl, whisk together the powdered sugar, lemon juice, melted butter, lemon zest, and vanilla extract until smooth. Add more lemon juice, one teaspoon at a time, until you reach your desired consistency.
  19. Drizzle the lemon glaze over the warm rolls.
  20. Serve warm and enjoy!

Notes

  • Use room temperature ingredients for the cream cheese filling for a smoother mixture.
  • Don’t overbake the rolls to avoid a dry texture.
  • Adjust the sweetness of the glaze by reducing the amount of powdered sugar.
  • For an extra tangy flavor, add a tablespoon of sour cream or Greek yogurt to the cream cheese filling.
  • Freezing Instructions: You can freeze the unbaked rolls after the second rise. Wrap them tightly in plastic wrap and then in foil. When ready to bake, thaw them in the refrigerator overnight and then bake as directed.
  • Variations:
    • Orange Cream Cheese Rolls: Substitute orange zest and orange juice for the lemon zest and lemon juice in both the filling and the glaze.
    • Berry Cream Cheese Rolls: Add fresh or frozen berries to the cream cheese filling before rolling up the dough.
    • Nutella Cream Cheese Rolls: Spread a thin layer of Nutella over the dough before adding the cream cheese filling.

Find it online: https://anasrecipes.com/lemon-cream-cheese-rolls/