By Yossy Arefi
- Total Time
- 1 hour, plus rising
- Rating
- 5(2,180)
- Notes
- Read community notes
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
- 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
- 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
- 6ounces/170 grams cream cheese, softened
- 1cup/123 grams powdered sugar
- 1 to 2tablespoons lemon juice, plus more as needed
For the Dough
For the Filling
For the Icing
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
482 calories; 20 grams fat; 12 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 68 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 8 grams protein; 278 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
Step
1
Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar and let sit until foamy, about 5 minutes.
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.
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.
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.
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.
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.
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.
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.
Step
9
Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.
Ratings
5
out of 5
2,180
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Private Notes
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Cooking Notes
Patricia
Could we please always have baking measurements in grams as well as cups? Thank you!!
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.
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.
Kathy Kerr-Carpenter
This recipe can also be made with orange zest and nutmeg in place of the lemon zest and cardemom.
Therese
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.
Amy Bell
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. :)
Sticky Dough Solotion
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!
Carla Hanrahan
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!
Erica
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.
Mary
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.
Therese
Oh dear God. These are the best sweet rolls I've ever had. CRAZY good.
Mary
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!
nadyne
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 butterPat out to 12”x8”, cut into 8 pieces, then rise and 25-30 min at 350 in a 8”x8” glass pan
KT
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.
Rich O'Bryant
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!
Dani Julien
Slightly less time? 5 minutes?
Alison
add zest in dough, 3/4 c sugar is plenty, cinnamon or nutmeg in sugar mix, pour a bit of milk/halfnhalf/heavy cream on top before baking
Angie
Just came to say I absolutely love this recipe! I’ve made it for years as my “impressive” dish when guests are over (and I have time)—never fails. I never use all the icing, and I’ve learned to ask guests if they even want it because many people prefer them plain. I’ve tried a few yeasted roll recipes and none compare to the texture of this one.
avery
Used two 8” round pans and it worked perfectly! Also reduced icing sugar to 3/4 cups and increased lemon juice. Did the overnight second rise and the next morning pulled it out of the fridge and let it sit for an hour in a warm room before baking. Baked for only 30 minutes
Mel
Delicious fresh. Maybe try with a tangzong like the KAF cinnamon rolls recipe to see if they’ll stay fresh better.
A Gunn
If using Rapid Rise yeast, no need to warm the buttermilk or pre soak the yeast. Add 2 packets of yeast, not one,directly to the flour. This should help the dough to adequately rise. Without doing this, the dough did not rise enough and was dense, even after doubling the proving time. Very tasty nonetheless.
Claire
I had a happy accident of mixing the sugar, lemon zest and butter for the filling instead of doing the lemon sugar separated from the butter. When you combine them I ended up breaking it up in little clumps onto the dough. Then you end up getting delicious little bits of caramelized buttery sugar on the tops. I’ve made this recipe several times, and this was the first time I did it like this and I definitely prefer it.
Beth
Has anyone successfully made these using gluten free one2one flour? (Ex Bobs red mill)
12/29/20
5 g lemon zest
mc
This didn’t turn out right for me. Maybe some more information about what the dough should look like after the 5 minutes of kneading would help. Mine turned out biscuity/cakey so I think my rolls needed some more kneading.
Liv
Accidentally curdled my cream cheese with the lemon juice in the dressing somehow haha. Not the best quality cream cheese anyway. Lovely recipe, I did the first rise overnight in the fridge. Second rise was very fluffy. Full to the brim now of lemon scrolls! Will be making again.
Chandler
Some fam members don't like lemon, how do I adjust to make these cinnamon and/or cinnamon w/ some nuts? I'll then make both kinds. Thank you! CH
menej cukru
Kefir, 2/3 cukru, na polevu 250 ml mascarpone
soph
These are incredible. That's all.
SkiVT17
I found that 5 mins of kneading with the dough hook wasn’t enough to develop the right amount of gluten, so the rolls came out more cakey than a traditional roll. Next time, I’ll increase the kneading time. The flavor of these was outstanding, though!
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