Lemon Cream Rolls

Ingredients You’ll Need

To make these delectable Lemon Cream Rolls, gather the following ingredients:

For the Dough:

• 1/2 cup warm milk (110°F/45°C)
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt

For the Lemon Cream Filling:

• 4 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest

For the Lemon Glaze (optional):

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Kitchen Equipment Needed

Before you start baking, ensure you have the following kitchen tools:

• Mixing Bowls – For combining the dough and filling ingredients.
• Stand Mixer or Hand Mixer – To mix and knead the dough (optional, but makes it easier).
• Rolling Pin – For rolling out the dough.
• Baking Sheet – For baking the rolls.
• Parchment Paper – To prevent sticking and make cleanup easier.
• Oven – Preheat to 375°F (190°C).

Step-by-Step Directions

1. Prepare the Dough: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes, or until it becomes frothy. In a large bowl or stand mixer, mix the flour and salt. Add the melted butter, egg, and the yeast mixture. Mix until a dough forms. Knead the dough on a floured surface or with a dough hook for about 5-7 minutes, or until smooth and elastic.
2. Let the Dough Rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
3. Prepare the Filling: While the dough is rising, make the lemon cream filling. In a medium bowl, beat the cream cheese until smooth. Add the sugar, lemon juice, and lemon zest. Mix until well combined and creamy.
4. Roll Out the Dough: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 1/4 inch thick. Spread the lemon cream filling evenly over the dough, leaving a small border around the edges.
5. Form the Rolls: Starting from one edge, carefully roll the dough into a log, pinching the seams to seal. Slice the log into 12 equal pieces and place them on a parchment-lined baking sheet, spaced slightly apart.
6. Bake the Rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown.
7. Make the Lemon Glaze (optional): While the rolls are baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
8. Glaze and Serve: Once the rolls are baked, let them cool slightly before drizzling with the lemon glaze. Serve warm or at room temperature.

Tips and Tricks

• Fresh Lemon: Use fresh lemon juice and zest for the best flavor. Bottled lemon juice may not have the same vibrant taste.
• Dough Consistency: If the dough is too sticky, add a bit more flour, a tablespoon at a time, until it is manageable. If it’s too dry, add a little more milk.
• Even Filling: To ensure an even spread of filling, use a spatula to smooth it out and reach all the edges.

How to Store Lemon Cream Rolls

Lemon Cream Rolls can be stored at room temperature in an airtight container for up to 3 days. For longer storage, you can freeze them. To freeze, let the rolls cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, simply warm them in a preheated oven at 350°F (175°C) for about 10 minutes.

Variations on the Recipe

• Berry Cream Rolls: Substitute the lemon filling with a berry-flavored cream cheese filling for a fruity twist.
• Cinnamon Sugar Rolls: For a different flavor, spread a mixture of cinnamon and sugar over the dough instead of the lemon cream filling. Drizzle with a vanilla glaze after baking.
• Orange Cream Rolls: Swap lemon juice and zest with orange for a citrusy orange cream roll.