Lemon Sweet Rolls With Cream Cheese Icing

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

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.

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.

This recipe can also be made with orange zest and nutmeg in place of the lemon zest and cardemom.

Internal temp should be around 190. I used at least 2 Tbsp. lemon juice in icing; it could probably even handle more. I did the overnight rise.

I was so excited to try these and they are delicious, but much heavier than I prefer--dough was denser and cakier. I tried them again, but only added one egg, much better! Kept everything else the same. Will do that from now on. :)

Completely by chance, I once had olive oil on my hands and realized that it makes it MUCH easier to handle a sticky dough. Is this trick well-known? No need to add more flour - simply rub hands with a nice olive oil and working with the dough becomes very easy!

These taste wonderful and are fun to make. I followed one suggestion and cut the sugar in the filling to 3/4 cup. Another reader suggested adding more lemon juice to the icing, did that. Both worked out well. Next time - and there will definitely be more next times - I'll add more zest to the dough. I also think it would be good to add zest to the icing as well. Excellent recipe!

I do find it frustrating that almost all baking recipes these days are written using only stand mixers. Some of us just have a handheld! It would be nice to include the alternative options for mixing in the recipe.

I made a small 1/3 batch: Dough - 3/4 teaspoon active dry yeast, 1/3 cup buttermilk (or 1T lemon juice milk to reach 1/3 cup), 1 tablespoon sugar, 2-2/3 tablespoon butter, 1/2 heaping tablespoon lemon zest, 1/3 teaspoon salt, 1/4 teaspoon cardamom, 1 egg, 1-1/3 cup flour. Filling - scant 1/3 cup sugar, 1/2 heaping tablespoon lemon zest, pinch cardamom, pinch kosher salt, 2 tablespoons butter Pat out to 12”x8”, cut into 8 pieces, then rise and 25-30 min at 350 in a 8”x8” glass pan

Oh dear God. These are the best sweet rolls I've ever had. CRAZY good.

I assembled the rolls last night and did the overnight rise; the oven rise was lovely. 1. Dental floss is a must. 2. This made 18 rolls -- 6 were small thanks to uneven rolling. I put 6 to rise overnight in a 9" round pan and froze the rest. With a little practice I can see getting 18 even rolls from this recipe. 3. There was a little syrup leaking from the rolls at the bottom, so I inverted the rolls onto a plate for a minute or so to let the syrup absorb before icing.

I made these again this weekend for brunch. I had Meyer lemons so reduced the sugar in the filling to 3/4 cup. Rather than try to roll out a rectangle, I pressed the dough into a rimmed half sheet pan. Magic! I was able to make 12 evenly sized rolls. Next time I might line the sheet pan with parchment to make the rolling a little easier. The dough is SO soft!

Couldn't/wouldn't stop myself from adding a tablespoon of Meyers lemon honey (thank you Bees Knees!). Used SAF instant yeast, upped the cardamom to a teaspoon and added 1tsp powdered lemon juice (King Arthur's) . The lemon sugar filling caramelized during baking and the rolls were divinely (oh, c'mon it's Easter) light and ethereal. The frosting was tangy, having dropped the powdered sugar to 3/4 cup. I'll be making this again.

I would recommend rolling the dough much thinner than recommended. Making these again, I'll do more lemon zest - they are a bright and wonderful change from cinnamon rolls!